Serves 14-16

For the cakes:

• 480ml dairy-free milk
• 2 tsp apple cider vinegar
• 470g self-raising flour
• 350g caster sugar
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 120ml sunflower oil
• 1 tsp vanilla extract
• 1 medium lemon, zest only

For the frosting:

• 60g dairy-free butter or margarine
• 2 tbsp dairy-free cream cheese
• 400g icing sugar, sifted
• ½ tsp vanilla extract
• Dash of dairy-free milk, if needed
• 4 tbsp strawberry jam
• Handful of strawberries, chopped
• Dusting of icing sugar (optional)

Holly’s tip

The cakes can be stored in a sealed container and frosted the following day. Add the fresh strawberries just before serving, to prevent the cake from becoming too moist.

Extracted from The Little Book Of Vegan Bakes by Holly Jade (Ebury Press, £20).

 

 

 

Photograph: Holly Jade