This recipe has NOT been vegan road-tested so if you want to try it PLEASE comment & let me know if it was nice or yuk!!
Hope the measurements, etc., aren't too "British" - adapted from an utterly non-vegan cake book that's laying around... the original recipe calls for 3 extra large eggs, so I was thinking 1 packet of silken tofu? Either that or arrowroot powder mixed with mashed banana, but I'm not sure about the taste for that. If you have a better idea, it would be good to know so I can try it myself!! I don't do that much baking any more so I'm sure one of you lovely lot can recommend a better substitute for eggs?
Swiss Wild Strawberry & Walnut Cake
1 packet of silken tofu (or anything else in place of 3 extra large eggs)
4oz (100g) vegan unrefined golden caster sugar (such as Billingtons or US equivalent)
3oz (75g) self-raising flour
2oz (50g) walnut pieces, roughly chopped
10fl oz (300ml) vegan whipping cream (such as Soyatoo, HipWhip or home made,)
1lb (450g) fresh Alpine or wild strawberries
extra strawberries for decoration
pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and base line an 8inch (20cm) deep round cake tin with greased greaseproof paper.
Measure tofu &sugar into a large bowl & whisk at full speed with electric whisk until mixture is thick and mousse-like. Sift flour on to the mixture and lightly fold in with the chopped walnuts. Turn out into prepared cake tin.
Bake in the pre-heated oven for 40-45 minutes (keep an eye on it - time may be reduced), until golden and firm to the touch. Cool in tin then turn out to wire rack.
Cut cake into 3 parts horizontally (this may not work - you might only get 1 or 2 slices using the veganised version). Fill lavishly with whipped cream & strawberries. Spread remaining cream over the sides and decorate with reserved strawberries.
OK!!!! I have no idea how that will turn out - it might be pretty disgusting and need serious adaptation - but if I get some Soyatoo I'll try it myself!!! Happy vegan baking!!