While strawberries are cheap as chips, I try to use them in every way possible. You would have no idea this cake is missing dairy or eggs – the coconut yogurt lends the most moreishly moist texture and the cake will stay this way for days.
Any variety of summer berries are welcome in this recipe. I used a bundt tin so that the cake looks like a Christmas wreath, but also so that I could pack as much fruit into the batter and be sure that it would still bake through.
These delicious cocktail recipes from The Mixologist are the perfect thirst-quenching drinks for summer.
Fresh vegan black bean and quinoa patties infused with seaweed
As more people turn to plant-based nutrition and seek foods which provide added nutrients, they are discovering the delights of seaweeds.
As more people turn to plant-based nutrition and seek foods which provide added nutrients, they are discovering the delights of...
Wine lovers the world over have their favourite tipple, it may be the glamorous sparkling wines of Champagne, the high impact reds of Barolo, or the vibrant sauvignon blancs of Marlborough.
