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45 • minutes
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10 • serves
difficulty icon
Not too hard!

Strawberry Basil Cake

5/5 (1)


  • tick½ cup (110g) Chantal Organics Coconut Oil
  • tick½ cup (170g) Chantal Organics Rice Syrup
  • tick1⁄3 cup (40g) sugar
  • tick1 Tbsp vanilla
  • tick2 eggs
  • tick1 ¼ (155g)Chantal Organics Wholemeal Flour, sifted
  • tick¼ cup (45g) pumpkin seeds
  • tick½ Tbsp baking powder
  • tick¼ tsp baking soda
  • tickA pinch of salt
  • tick60ml almond milk
  • Frosting
  • tick200g Mascarpone (if vegan use coconut whipped cream)
  • tick6 Tbsp Greek yoghurt (if vegan use coconut yoghurt)
  • tick1 Tbsp vanilla
  • tick3 Tbsp caster sugar
  • Topping
  • tick1 punnet strawberries
  • tickhandful of fresh basil


  • Step 1.

    Pre-heat the oven to 180 degrees celcius. Grease and line a small cake tin.

  • 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.

  • 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.

  • Step 4.

    Gently mix through the almond milk until the mixture is smooth.

  • Step 5.

    Pour the mixture into the prepared baking tin and place in the oven for 30 minutes.

  • Step 6.

    Once cooked, remove from the oven and set aside to cool completely.

  • Step 7.

    To make the frosting, gently mix all the ingredients until smooth.

  • Step 8.

    Decorate the cake with the frosting and chopped strawberries and basil.

Chantal Organics Products used

Rice Syrup
Coconut Oil
Wholemeal Flour

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