This vegan strawberry and orange traybake is a delicious sweet treat to try for veganuary or beyond.

  • 1 hour
  • 10
  • Easy
This vegan recipe, from Bonne Maman combines a light, moist citrus sponge with a fruity topping and delicious coconut shreds.

Ingredients

  • Finely grated zest of 1 large orange
  • 25g poppy seeds
  • 225g golden caster sugar
  • 225g sunflower spread
  • 275g self-raising flour
  • 2 tsp baking powder
  • 12 tbsp aquafaba*
  • 4 tbsp oat or soya milk
  • For the topping
  • 335g jar Bonne Maman Strawberry Intense
  • Grated zest and juice of 1 large orange
  • About 50g shredded fresh or desiccated coconut

Method

Heat the oven to 160C, 140C fan, gas 3.

Grease and line a rectangular cake tin approximately, 26 x 20 x 5cm, with baking paper.

Put all the ingredients into one large bowl and beat together for 2-3 minutes until smooth, preferably with an electric whisk but a wooden spoon will be fine too.

Spoon the mixture into the prepared tin and level off the surface lightly.

Bake for about 45-55 minutes or until a skewer pushed into the centre comes out clean.

For the topping, mix together 75g of Bonne Maman Strawberry Intense with the orange juice.

Skewer the top of the warm traybake all over and spoon on the strawberry mixture, spreading it to the edges and corners. It will sink down into the sponge.

Leave to cool.

Stir in the orange zest through the coconut. Spread the remaining Strawberry Intense over the cake and sprinkle with the zesty coconut shreds.

Cook’s Tips

Aquafaba is the liquid from a can of cooked chickpeas. It’s now available to buy chilled in small cartons in major supermarkets.

The cooked sponge with it first coating of strawberry and orange will freeze well.

Thaw and spread with the remaining Bonne Maman Strawberry Intense and coconut before using.

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

Let us know what you think

comments

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.