With more people in Bristol cooking meals from scratch than ever before, we’ve teamed up with our friends at Better Food for a series of their tried-and-tested recipes.
Vegan Swedish Midsummer Cake – the third in this series – was created by St Werburghs café manager, Sara Jones. Inspired by her Swedish heritage, Sara’s vegan take on this classic Scandinavian dessert is a summer treat, and very moreish.
Affectionately referred to as Swedish birthday cake, Sara’s Mum would make it for her and her sisters every year. Not only does this recipe celebrate the best fruit of the season, it’s also a brilliant example of how food can bring us together.
Vegan Swedish Summer Cake
For the cake
300ml dairy-free milk alternative
1 tbsp cider vinegar
150g dairy-free spread (plus extra for tin)
1 tsp vanilla extract
300g self-raising flour
200g caster sugar
1 tsp bicarbonate of soda
1 tin full fat coconut milk
100g icing sugar
1 packet of Oatly vanilla custard
A punnet of the freshest, juiciest strawberries you can find
1 banana (optional) (I think all the ingredients need to be up top)
For the cake.
- Put the milk in a jug and add the vinegar. Leave for a few minutes to curdle (then stir).
- Put all other cake ingredients into a large bowl, then pour over the milk mixture.
- Mix all ingredients together until smooth.
- Transfer the mixture into a baking tin (30cm x 10cm), greased with dairy free spread.
- Bake for 30-35mins in a preheated oven at 180C (160C for a fan oven), or until a skewer comes out clean.
- Leave the cake in the tin until cool enough to handle, then turn onto a wire rack to cool completely.
- Chill the coconut milk in the fridge overnight, or in the freezer for a few hours. The thickened cream should separate from the liquid; use only the cream, saving the liquid for a curry or smoothies.
- Place the cream in a pre-chilled chilled bowl and beat for about 30 seconds. Continue beating, while gradually adding the icing sugar until smooth. Taste and adjust the sweetness as needed.
- Place in the fridge. It will harden and set in the fridge the longer it’s chilled.
You could make a vegan custard…but in all honesty we would recommend using Oatly vanilla Custard!
- When completely cool, cut the sponge into three even layers.
- Add the vanilla custard between each layer. You can also include a layer of thinly sliced banana between the layers, or more sliced strawberries.
- Top the cake with the coconut cream, and decorate with lots and lots of strawberries, sliced in half
(maypole and flower crowns non-negotiable!)
Better Food is a Bristol-based independent retailer, with three stores and cafés across the city, championing organic, local and ethical produce for over 25 years. Visit betterfood.co.uk and sign up to their newsletter for the latest foodie tips and more simple and seasonal recipes.