Note: This cake is perfect for pairing with fresh or stewed fruit-a sponge cake of sorts. It is called 'caramelized sugars' cake due to it having more than one sweetening agent!
Recipe
1 1/4 Cup Organic, A.P. Flour (Arrowhead Mills is excellent)
1/2 Cup Sugar
1 1/4 Tsp. Baking Soda
1/8 Tsp. Salt
1/4 Cup Agave Syrup
1/4 Cup Vegetable Oil
2/3 Cup Vanilla Soy Milk
1 small organic banana (mashed)
1 Tsp. Vanilla
1 1/4 Tsp. Lemon Juice
Preheat oven to 350 degrees & spray a cake pan with oil. Note: this recipe is for one layer cake.
In a bowl, mix the flour, sugar, salt and baking soda thoroughly. Create a well and add the agave, oil, soy milk, vanilla and lemon juice. Before mixing, mash the banana through your hands and allow to fall into the bowl. Mix gently till homogeneous. Do not over mix.
Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
Let cool at least 10 minutes before serving.
Strawberry Sauce*
1/2 lb. Strawberries (washed and sliced)
2-3 Tbsp. Sugar
1 Tbsp. Corn Starch
2-3 Tbsp. Water
Pinch of cinnamon
In a sauce pan, place the strawberries and sugar. Mix the cornstarch into the water and pour into the pan. Bring to medium heat and cook for a couple of minutes or until you like the look of the strawberries.
*Sauce can also be made with blueberries, peaches, etc.
Enjoy with whipped cream or Soyatoo!
This looks SO fantastic! I bet even without the sauce it'd be wonderful, but the strawberries take it over the top. :)
ReplyDeleteWhat a gorgeous cake Stella! Non-vegans are always surprised that vegan cakes are delicious...LOL
ReplyDeleteStella,
ReplyDeleteAre you in St. Pete? I think that's what you said yesterday in your comment. Our strawberry season was pushed back a bit in Florida, because of all the ridiculous cold weather we had. But, now they are at their absolute peak. Way to put them to good use. No objections to anything in your cake...it is...shall I say...a work of art.
My cousin, The Vegan Voice, just posted some vegan tacos on the blog. The look pretty darn tasty for being vegan!
Love the combo of banana and agave syrup in the cake! Cheers!
So glad to meet another Florida foodie. I was trying to find an email on your site, but mine is lazarocooks@gmail.com. Feel free to contact me whenever. Us Florida foodies gotta stick together. Cheers!
ReplyDeleteHey Mo, thanks! I'm curious about your flax egg, Dearie!
ReplyDeleteYeah Jilly, people do often seem surprised when they are gobbling up my cakes and I tell them 'it's vegan by the way'. A look of surprise, even shock seems to set in...
Hey Lazaro! Thank you. I just checked out the vegan tacos-I'm making them tonight actually!
Thanks for the e-mail too. Mine is on my 'About Me' page. I need to put it on this page though...
This does look tempting. Thanks for the recipe.
ReplyDeleteyumm. that looks great..
ReplyDeleteWOW that looks DELICIOUS *drool* =)
ReplyDeleteYour cake and the photos look bewitching! I may work up to trying a vegan cake, so far I've only tried cookies and cupcakes.( they were good, I have to admit)
ReplyDeleteYay dessert! Now I'm happy. Not that all the other things looked scrumptious too. And healthy vegan! Simple too. No freaky powders that I cannot find online.
ReplyDeleteOh how delicious it looks! I bought so many strawberries at the farmer's market last week, but I've already eaten them all. This is a great idea for next week's strawberries!
ReplyDeleteI have to admit that looks like a great cake, vegan or not......that is definitely the way to get me to become a vegan...well at least while I am eating it....lol....and strawberries....yummm...you know I love strawberries...can we make vegan whipped cream?
ReplyDeleteThat cake really does look bouncy and sponge-like, I think it would have a happy-go-lucky personality...if it were human. :D
ReplyDeleteThis sounds delicious!
Mmm, I've never seen or heard of soyatoo. I was looking for a vegan whipped cream to go with my vegan lava cake experiment, but wasn't able to find one at the time. Guess I'll have to poke around some more.
ReplyDeleteThat's a great looking dessert! Love soy milk but have not used agave syrup. Time to try it.
ReplyDeleteWow, it looks delicious, I just got agave syrup.
ReplyDeleteDear Stella - That is amazing especially with the agave nectar and the vanilla milk! WOW- ONLY YOU!
ReplyDeleteBTW, I have given you 3 awards.
I pass on this torch with no expectations. I give it for love and with love. No one knows more than fellow bloggers how busy our lives are! You just might get a kick from it!
Ciao, Devaki @ weavethousandflavors
oh my bewitching friend how you taunt me with this at 3:00am?? I absoultely must have this..I have everything on hand but the vanilla soy milk, I have chocolate but lovely lady this will be passing my belly soon,very soon
ReplyDeletesweetlife
Did you say it's a bouncy sponge cake? I'll take it!
ReplyDeleteOh my, why did I log in just right before dinner???
ReplyDeleteStrawberry season has just ended here and I don't know where in heaven's name I can get a hold of agave syrup in this corner of the globe.
Looks devilishly delicious a vegan cake can get. :)
Now, dinner time...
No need for words when you have photos like this...I can see the amazingness of this cake. You have impressed me!
ReplyDeleteHi Stella, This is such a sophisticated comforting cake. I'd have eaten that cake as is or strawberry is also my favorite (and a splash of balsamic vinegar, huuuu...) Love it!
ReplyDeleteStella, you had me at "witch"!! I cannot wait to "brew" up something and spend time on your blog. Thanks for finding me!
ReplyDeleteBest,
Bonnie
It looks fantastic and soo inviting. Love the pictures too.
ReplyDeleteHey Dennis, this is an answer to your ?.
ReplyDeleteMany times, vegans will use the super thick fat in a can of coconut milk and whip it just like cream. It's so delicious. I recently bought a can of full fat coconut milk. It ended up just being a can of fat (no liquid whatsoever). I was fine with that!
I don't need vegan Stella, but it's sure lookinf great in your cake! Can think of so many things to pour over it too.
ReplyDeleteGreat recipe!
What a wicked recipe! It looks light but delicious. I just made a cherry cake today, but your recipe is going next on my list.
ReplyDeleteWonderful recipe. I can go so crazy with the topping. I love substituting agave for sugar. This is exactly the recipe i was looking for.
ReplyDeleteIt looks spongey and perfect. I would just die for this right now!
ReplyDeleteStella you never seem to stop impressing me with your lovely creations. Your cake looks delicious and would definitely be on my list of comfort foods. I love how there's always an ingredient in your recipes that always send me on a mini scavenger hunt through my local grocery store. Which by the way, I am still trying to hunt down that delightful rose water haha. Ask me about Asian ingredients and I could probably give you an essay answer but when it comes to baking I'm like a headless chicken running around in my grocery store lol. Great recipe yet again Stella.
ReplyDeleteOh and yes Gary is one of those who can eat anything and not gain an ounce of fat. But at 33 he's starting to think twice about loading his plates with all meat a no veggies. Have a great day, dear! :-D
This is fabulous, Stella! I love your use of soy milk in your baking - I always have some on hand, and once in a while I get courageous and use it in my baked goods. Also, I enjoy agave syrup - need to buy some more. But I do have a ton of strawberries that need a home...this cake may be it!
ReplyDeleteThis look delicious! I'd love to make a version with coconut milk. I wonder how that would work? Although I'm not a vegan, I'm quite fascinated with vegan baking.
ReplyDeleteNow this looks like a moist, substantial, and delicious piece of home cooking!
ReplyDeleteYUM!
Valerie
It looks terrific, loving all the strawberries on top!
ReplyDeleteStella,
ReplyDeleteI nominated this wonderful blog for an award. Check it out here...
http://lazarocooks.blogspot.com/2010/04/another-editors-pick-article-and-more.html
That cake looks absolutely luscious even on its own! I bought a lovely punnet of strawberries the other day, but I was a bit naughty and paired them with chocolate mousse.
ReplyDeleteWowsers that looks great...can you pass me a fork please...he he!
ReplyDeletexoxo
I came back to your site just so I could look at this picture again. Strawberries are not quite in season here yet (I live in the Kansas City area). So for now, I can pine away at the pics on your site. I can't wait to try this cake!!!
ReplyDeleteStella, the cake looks and sounds delicious! Yay for vegan baking!
ReplyDeleteI just found you on Lazaro cooks and I'm so glad I did. I bookmarked you, which I NEVER do and can't wait to come back and poke around. This cake looks amazing. I'll be back soon and let you know how it comes out!
ReplyDeleteAlex aka Ma What's for Dinner
www.mawhats4dinner.com
Stella, this strawberry cake sounds fantabulous! There is nothing like fresh organic strawberries! They are simply the sweetest and the best!
ReplyDeleteStella that is so sweet of you. Thanks for stopping by :)
ReplyDeletethe cake looks and sounds delicious
ReplyDeleteyou did great job cutes
Fantastic! I really should try making some vegan cakes. This looks so moist and scrumptious!
ReplyDeleteYou hooked me on the word caramelized, Stella! This looks super!!
ReplyDeleteWow, your cake looks amazing! Organic strawberries are the best!
ReplyDeleteThanks for visiting and commenting on my blog. I've enjoyed poking around on yours!
As everyone has already said...this cake looks fantastic. I love using agave nectar and I'm always looking for new recipes to incorporate my favorite baking ingredient. I'm going to a picnic on Sunday with a bunch of my vegan friends, and I can't wait to give this a try! Thank you for sharing.
ReplyDeleteWhen I read the title I thought it has some caramelized sugar in it, just like our fruit cake :-) This sounds better and the cake slice is so very tempting !
ReplyDeleteYou are right, this vegan cake rocks. Love it!
ReplyDeleteStella that cake looks so much like my absolute favourite dessert - sticky toffee pudding, I can't believe it's vegan! You are absolutely the vegan dessert queen around here :)
ReplyDeleteStella,
ReplyDeleteI'm really sorry to hear about the AC breaking. Hope you can get that fixed.
I sent you some emails to your gmail acct, let me know if you didn't get them!
Cheers!
Hmm...I would love to have a piece of this. :)
ReplyDeleteThis looks absolutely fantastic! I must try it with strawberries when they are still in their season.
ReplyDeleteYou never cease to amaze me Stella :) Hugz....
ReplyDeleteI'm a meat-a-tarian, and I am definitely in the category of being a stunned banana when I come across vegan baking. *SAY WhAT?!?!?!?* but recipes like these make me incredibly giddy and giggly. They make me extremely excited to constantly be learning that there are always alternatives, healthy ones for one's soul and heart.
xoxoxo..
Yummy! Looks fabulous...and I love that you used agave syrup in this cake, it is one of my favorite sweeteners as of lately!
ReplyDeleteStella
ReplyDeleteI was just staring at the agave nectar I bought a while back wondering what on earth to do with it; you have answered my question! Your cake is beautiful !
This looks just divine. So moist. Go Vegans!
ReplyDeleteI absolutely love your blog, just discover it through the foodie blogroll and added to my feeds right now... greetings from little italian witch!
ReplyDeleteU have a great space and very delicious recipe's.
ReplyDeleteDo visit mine if u have time:-)
www.rumanarawat.blogspot.com
Ok so I've been living in a box for gosh knows how long and have just discovered your blog now. This cake looks sooooo good! I only wish strawberries were in season over here!
ReplyDeleteMy first time here... so glad I found you.
ReplyDeleteMmmmmm this looks amazing! Do you think rice milk would work too, or is it not creamy enough?
ReplyDelete