Strawberry Basil Cake
This delicious summer cake has a unique combination of pumpkin seeds, strawberries and a touch of fresh basil. It’s topped with a creamy frosting that brings it all together beautifully.
Ingredients
½ cup (110g) Chantal Organics Coconut Oil - ½ cup (170g) Chantal Organics Rice Syrup
- 1⁄3 cup (40g) sugar
- 1 Tbsp vanilla
- 2 eggs
- 1 ¼ (155g)Chantal Organics Wholemeal Flour, sifted
- ¼ cup (45g) pumpkin seeds
- ½ Tbsp baking powder
- ¼ tsp baking soda
- A pinch of salt
- 60ml almond milk
- Frosting
- 200g Mascarpone (if vegan use coconut whipped cream)
- 6 Tbsp Greek yoghurt (if vegan use coconut yoghurt)
- 1 Tbsp vanilla
- 3 Tbsp caster sugar
- Topping
- 1 punnet strawberries
- handful of fresh basil
instructions
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Step 1.
Pre-heat the oven to 180 degrees celcius. Grease and line a small cake tin.
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Step 2.
First toast the pumpkin seeds in a dry pan until brown. Then us a blender to blitz them into a fine flour. Set aside.
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Step 3.
Cream coconut oil with the rice syrup and sugar until smooth. Add the vanilla and eggs and mix well. Fold through the wholemeal flour, pumpkin seed flour, baking powder, baking soda and salt.
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Step 4.
Gently mix through the almond milk until the mixture is smooth.
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Step 5.
Pour the mixture into the prepared baking tin and place in the oven for 30 minutes.
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Step 6.
Once cooked, remove from the oven and set aside to cool completely.
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Step 7.
To make the frosting, gently mix all the ingredients until smooth.
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Step 8.
Decorate the cake with the frosting and chopped strawberries and basil.
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Chantal Organics Products used
