Tea time has never been prettier or more decadently healthy (perhaps an oxymoron to most) with this faux white chocolate sponge cake that is dairy and sugar free!
The Cake (makes two cake layers)
DF, WF, SF, VG
250g Vegan Margarine
250g Wholegrain Spelt Flour
1/4 Cup Agave (optional)
4 medium sized Eggs (Are you Vegan? Substituted for 4 flax eggs, which is four tablespoons of flax with 8 tablespoons of water)
(*If serving more people, or you are feeling particularly greedy, and you wish to make three cake layers as shown in the deliciously seductive photo add another 125g Spelt Flour, 125g Vegan Margarine and another two Eggs to the cake mixture.)
Preheat the oven to 180 degrees Celsius. Grease and line two 18cm round cake tins with baking parchment. In a large bowl combine the margarine and sift in the spelt four, mix well. In a smaller bowl, whip up the eggs and then slowly mix the eggy goodness in with the dry ingredients. Sweet-tooth folk, mix in your agave now. Fold well. Divide into cake tins and bake for 20-25 minutes (but keep an eye on it as all ovens are slightly different and burnt is not such a nice flavour). Let cool in the tin for five minutes before placing on a wire rack to further cool.
The ‘White Chocolate’ Filling
2 cups strawberries
1 cup cashews (soaked overnight, or for at least 2 hours)
1/2 cup dates (soaked overnight, or for at least 2 hours)
1/2-3/4 cup water
2 tbsp coconut cream
Sprinkling of chia seeds
Blend the cashews, dates, water and coconut cream until smooth.
Slice the strawberries finely.
Bring it all together:
Tower the cakes together by spreading the cream on the base and then topping with plenty of strawberries, and then layering the second cake placing the rest of the strawberries on top and sprinkling with chia seeds to decorate.
Top Tip: if making this recipe in a rush, without extra time to soak the cashews and dates, simply boil a kettle and pour over them. Let sit for 60 seconds and drain.