Vegan Strawberry cake with Jello

Vegan Strawberry cake with Jello

Refreshing vegan strawberry cake with vegan jello is delicious for hot summer days.

This healthy strawberry cake is made from a fluffy spelt oil-free sponge cake and a homemade vegan sponge cake with fruit juice, beetroot powder and agar agar.

The biscuit dough is not suitable just for your next strawberry cake, but also for other fruit cakes, you can bake this delicious cake.

Course Cake and Pastry

Cuisine German

Keyword baking, cake, cooking, dessert, jello, sponge dough, strawberries, strawberry, vegan, vegetarian, wfpb, whole food plant-based

Prep Time 20

Cook Time 30

Total Time 50

Servings " (28 cm) Spring form

Calories 122kcal

Author Jasmin

Equipment

Fruit Cake Pan

Ingredients

Dough

5-7 tablespoon 60-90 g coconut sugar
1 cup 240 ml sparkling water, without flavor
4 tablespoon tahini or almond butter
¼ cup 60ml water
4 teaspoon baking powder
½ teaspoon vanilla extract
1 ¾ cups 225 g spelt flour or whole white wheat flour
4 tablespoon 25g almond flour
14-17 oz 400-500 g strawberries

Jello:

½ cup 120 ml apple juice
½ cup 120 ml of water
4 big Strawberries
2 teaspoon agar agar
¼ teaspoon beetroot powder**

Instructions

Preheat the oven to 350°F (175°C).
First put the liquid ingredients for the biscuit base in a mixing bowl and stir until they are creamy. The almond butter should be completely dissolved.
Now add the dry ingredients to the liquid and stir the dough into a smooth dough.
Spread the dough on a prepared fruit cake pan (11”).
You can either line the bottom with baking parchment or grease sparingly and sprinkle with breadcrumbs.
Bake the sponge cake base in the preheated oven for about 30 minutes. Test with toothpicks. Prick in the cake and nothing sticks to the toothpick, the dough is ready.
Let the crust cool completely before lifting it out of the pan. So you don't risk it breaking through.
In the meantime, you can prepare the strawberries by removing the green tops and halving the strawberries depending on the size of the strawberries.
Place the strawberries on the cold sponge cake.
Now we are preparing the jello.
Blend the juice, water with the strawberries and press it through a nut milk bag.
Boil the juice and stir the agar with a little water. Now add the agar solution to the juice with constant stirring, then let simmer for about 2 minutes. Do the gelling test.
Take a container out of the refrigerator and drop some of the juice on the container. If it gels, the cake is ready, if not then let it cook a little longer.
Let the jello cool a little (5-10 min) and stir in the beetroot powder. Now spread the jello on the strawberries so that they are completely covered.
Once the jello has cooled, it becomes firm when cut. I put the cake in the fridge for about 30 minutes.

Notes

* If you want to do without oil completely, you can buy a coated, two-part mold. Or try laying it out with baking paper. However, in this cake the edges of the cake won’t be as beautiful with the baking paper method.

** Here I like to do a gelling test. To do this, I put a plate in the freezer and after the two minute boil, put some (a few drops) of the gel on the plate, when it gets firm, the gel is done. If it is still liquid, just cook a little longer or add some more agar-agar like ¼ tsp.

Nutrition