Vegan Strawberry Cake with Pudding

• 1Preheat the oven to 180 °C top/bottom heat and lightly grease a fruit cake base tin or springform pan.

• 2Mix the flour, protein powder, sugar, baking powder and salt in a bowl.

• 3Add the plant drink and rapeseed oil and stir only until a smooth batter forms.

• 4Pour the batter into the tin and bake for approx. 20–25 minutes until the base is golden. Then leave it to cool completely.

• 5Prepare the vegan vanilla pudding according to the package instructions using 400 ml plant drink and 2 tbsp sugar so it becomes nice and firm.

• 6Spread the still-warm pudding evenly over the cooled cake base and let it set briefly.

• 7Wash the strawberries, remove the greens and halve them depending on their size. Arrange them closely on top of the cake.

How does vegan strawberry cake turn out especially moist?

The vegan strawberry cake stays moist thanks to the plant drink, rapeseed oil and pudding layer. It is important not to overbake the base and to let it cool completely before topping it.

Can I use pudding powder for this vegan strawberry cake?

Yes, many vanilla pudding powders are vegan as long as they do not contain dairy ingredients. For this recipe, the pudding powder is simply prepared with plant drink instead of cow’s milk.

Why is protein powder added to the batter?

Our Vegan Natures Protein Powder Vanilla adds plant-based protein and a subtle vanilla note to the batter. Since it contains no sweeteners, you can adjust the sweetness of the recipe yourself.

Can I prepare the vegan strawberry cake in advance?

Yes, you can bake the cake base the day before and finish the cake with pudding and strawberries a few hours before serving. It stays fresh in the fridge for about 2 days.