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CAKE! :) with berries & cream (free-from)!

Laurena@LifeDietHealth

Cake! 🙂 with berries & cream (free-from)!

It’s coffee time… coffee and cake that is! 😀 All over the UK at the end of last week, people were hosting coffee mornings in aid of the charity Macmillan cancer support. We had lots of cake in our house, like this luscious coffee cake… and this Victoria sponge 🙂 .

Coffee morning… coffee cake!
Macmillan victoria sponge

and a whole host of other sweets and savouries vying for attention!

#coffeemorning

As there was a wide range of people coming to show their support, the kitchen was not its usual Life Diet Health self, although that said, most ‘were’ dairy free, some gluten/egg free and even some refined sugar free too! 😀

 

Thank you so much for all the support (& cake eaters)! last week! We helped raise loads of pennies for this worthwhile cause! 🙂

Thinking what to post this week (and still in cake mode), I remembered that at our ladies lunch the other day we did an impromptu Life Diet Health experiment loosely based on a (standard ingredient) idea someone had seen… and we then had a delicious light fluffy berry cake within half an hour! 😀 Most definitely worth sharing and so wanting to have its ingredients swapped and changed about! 😛 I’m thinking apple and cinnamon, pineapple glazed with maple, chocolate with chocolate chips  😛 Yummy! 🙂 Let me know if you have a play with this and share your photos on instagram tagged @LifeDietHealth. 😀

Talking of sharing (because I couldn’t shouldn’t eat all the cake myself)! I’m taking this over to Deborah at the Plant Based Potluck Party and to Healthy Vegan Fridays with Mary Ellen & Kimmy

Coconut Cream on my cake
Yummy! Mixed berry cake.

Mixed Berry Cake (vegan & Free-From)

  • Servings: 4-6
  • Difficulty: easy
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Gather

  • 3 tablespoons chia seeds
  • 9 tablespoons milk (we used unsweetened carton coconut)
  • 2 bananas
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon bicarbonate of soda
  • pinch of salt
  • 1/2 cup coconut flour
  • handful of mixed berries (we used frozen)

Prepare

  1. Mix the chia seeds with the milk, stir well and leave to thicken for five minutes.
  2. Mash the bananas well (a fork is fine) and stir in the maple syrup and vanilla.
  3. Add the bicarbonate and salt to the flour then lightly fold into the mixture with the soaked chia seeds. Combine everything well (but gently) and spoon into an ovenproof dish.
  4. Top the cake batter with the berries (you can press them in slightly if you wish).
  5. Bake at gas mark 5 (375f / 190c) for 20-25 minutes. The cake is done when it is starting to pull away from the sides (a skewer test won’t work as the cake will stay sticky until cooled).
  6. Try and wait a bit for it to cool down before munching! Enjoy!

Serve & Store

  • A surprisingly light & fluffy cake great on its own!
  • Dollop on some cream, or maybe custard or even ice-cream.
  • Change the fruit – try all raspberries, or pineapple and ginger.
  • Switch maple syrup for your favourite liquid sweetener.
  • Try using riper bananas for a naturally sweeter taste.
  • Store covered in the refrigerator for up to three days.

Light & Fluffy free-from cake
Served with coconut cream
Berries (& currants) galore!

 

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