Vegan and gluten-free strawberry-lemon cake
Prep
80 min
Cooking
50 min
Difficulty
Easy
Instructions
Pour the flours and cornstarch into a bowl, then add the sifted baking powder and sugar.
Combine the oil and plant-based milk, then mix the ingredients with a whisk until the batter is smooth and lump-free.
Add the grated lemon zest to the batter; dice the strawberries and fold them into the batter.
Pour the batter into a silicone loaf pan (or one that has been greased and floured) and bake in a preheated oven at 180°C for about 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Let it cool on a wire rack before slicing.
Products used
Ingredients
100g
100g
cornstarch
150g
80ml
sunflower oil
10g
instant baking powder
150g
strawberries (net weight)
1
untreated lemon
