Ran into some lovely strawberries at the market so of course, I bought too many....Made a strawberry snack cake and some delicious strawberry sauce to drizzle over it. I always make extra sauce because its wonderful over yogurt, "veganized" Angel food cake or shortcake.
The strawberry snack cake recipe is courtesy of Susan Voison of Fat Free Vegan Kitchen:
Strawberry Snack Cake
1 3/4 cups of cake flour
3/4 cup sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/3 cup soy yogurt *I used strawberry just for extra oomph
1/2 teaspoon good quality vanilla extract
1/2 cup water
1/2 cup soy or almond milk *I use almond milk
2 Tablespoons freshly squeezed lemon juice
Directions:
Mix together flour, sugar, baking soda, baking powder and salt. Add soy yogurt, vanilla, water, soy or almond milk and lemon juice. Mix until just blended...do not over mix. Pour into a non stick 8x8 pan and bake at 350 degrees until a toothpick comes out clean, about 25-30 minutes. Remove and allow to cool completely.
Strawberry Sauce:
*This make "extra" so if you can also use over ice cream or an angel food cake. If you have no use for extra...cut recipe in half.
2 Tablespoons fresh squeezed lemon juice
2 pints or combo of frozen and fresh strawberries, stemmed, cored and sliced (About 4 cups)
2 Tablespoons cornstarch
6 Tablespoons sugar
scant pinch of kosher salt. *Optional
1/2 cup water *I almost always have to add a little more
Directions:
Mash strawberries up some, set aside. In a saucepan combine sugar, cornstarch and water...stir or whisk till smooth. Bring to a low boil over low/medium heat. Stir 2 minutes or until thickened and bubbly. Stir in pinch of salt if using. Stir in strawberries. Remove from heat and stir in lemon juice. Refrigerate until ready to use.
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