Strawberry Cakes are the perfect excuse to try pea protein milk. It’s a great new plant based cooking product from Freedom foods. AO Like Milk, is in all good supermarkets. Calcium rich and high in protein, a healthy option for the whole family.

INGREDIENTS:

1 1/4 cups pea protein milk ( I used AO Like Milk)
4 teaspoons egg replacement powder (I used Bob’s Red Mills)
1/4 teaspoons baking powder
2 cups white spelt flour
2 teaspoons baking powder
1/2 cup brown sugar
2 x 120 gram cups of apple puree ( I used SPC)
1/4 cup pure maple syrup
1/4 cup olive oil
3 tablespoons cashew butter
2 x 250 gram punnets of strawberries

METHOD:

1. Preheat oven to 180 degrees Celsius.
2. Prepare a cup cake tray (I used a silicone one, as it’s non stick and easy to remove the cakes)
3. Add egg replacement powder and baking soda to unsweetened pea protein milk. Whisk well, give it a few minutes for the binding powers to kick in.
4. Place to one side.
5. Combine dry ingredients, spelt flour, brown sugar, and baking powder.
6. Mix well.
7. Add apple puree to dry mix.
8. For a second time whisk egg replacement, baking soda, pea protein milk mix.
9. Add to dry mix, do not stir in at this stage.
10. Put 1/4 cup of olive oil, 1/4 cup maple syrup and 3 tablespoons of cashew butter into a heavy based pot.
11. Over a very low heat stir the cashew butter so it melts into the oil
12. Do not allow oils to boil, they should only be warm and take less than a minute to combine.
13. Now pour warm oils into dry mix.
14. Mix really well into a smooth batter.
15. Slice one punnet of strawberries into small slices.
16. Fold sliced strawberries into the batter.
17. Divide batter evenly in the cup cake tray.
18. Slice a couple of strawberries from the second punnet (you will have some left overs)
19. Decorate cakes with a slice or two of strawberry per cake.
20. Place in oven
21. Cook for 45-50 minutes
22. Allow to cool in cake tin for 5- 10 minutes, then place on baking rack to fully cool.

Strawberry cakes are best on the day they are cooked so a nice weekend treat for friends and family.

Recipe by Catherine Carr

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