This vintage birthday cake with good old-fashioned semolina cream and homemade strawberry preserves is super easy to make and contains simple ingredients. This vintage-style and spring themed birthday cake is not only impressive but also vegan! My fellow vegans indulge your senses with this delectable cake!
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Passive Time | 20 minutes |
| Servings |
8
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Ingredients
For the strawberry preserves
- 1 cup strawberries cleaned, dried, chopped
- 1 cup brown sugar
For the cake base
- 1/2 applesauce
- 20 ml coconut milk (half shot glass)
- 20 ml sunflower seed oil (half shot glass)
- 3/4 cup flour fine grain whole-wheat
- 1 teaspoon baking powder
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 1 tablespoon cocoa powder
- 1/4 teaspoon vanilla powder
For the cream
- 1 cup coconut milk
- 1/2 cup water
- 1/2 applesauce (the remaining one-half)
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla powder
- 1 lemon finely grated zest
- 3 tablespoons semolina fine ground
Ingredients
For the strawberry preserves
For the cake base
For the cream
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Instructions
- For the applesauce, place the peeled, cored, and quartered apples into a large pot. Add water and orange juice. Let them boil for a few minutes until the apples are tender. Remove from heat and let them cool.
- For the strawberry preserves, tip the strawberries into a pan with the brown sugar. Let them cook for 30' over low heat. After 30' remove from the heat and let it cool. The strawberry preserves will not appear thickened and if you push with your finger, it floods to fill the gap.
- In the meantime, preheat the oven to 180°C (356F).
- Using a pastry brush grease a 20cm round pie pan with some sunflower seed oil.
- When the apples are cool enough, purée them using a blender. In a small bowl place 1/2 of applesauce and set aside. For the cake base, pour the other 1/2 in a mixing bowl. Tip 20ml coconut milk and 20ml sunflower seed oil and stir to mix.
- Put the dry ingredients (flour, baking powder, brown sugar, salt, cocoa powder and vanilla powder) in a bowl and mix well.
- Pour the wet ingredients into the dry and whisk until well combined.
- Pour the cake mixture evenly into the pie pan. Bake for 40'.
- Gather all ingredients needed for the semolina cream; the best part of this recipe is how quickly it is made.
- Pour the applesauce left, the coconut milk and the water inside a pot. Put the pot over medium heat.
- When it starts to boil, add the sugar stirring with a wooden spoon. The sugar must be completely dissolved before tipping the rest of the ingredients. Reduce heat to low and sprinkle in the semolina while whisking constantly to prevent lumps. Stir vigorously for about 2' until the mixture starts bubbling and thickens. Remove from heat; let cool.
- When the cake base is baked, remove from the oven and set aside to cool in the pan for 20'-30'.
- Prick the cake all over with a fork and pour 4-5 tablespoons of the liquid of the runny strawberry preserves over the cake.
- Pour the semolina cream over the prepared cake base. Garnish with chunks of fruit from the homemade strawberry preserves.
Recipe Notes
This vintage birthday cake with good old-fashioned semolina cream and homemade strawberry preserves is butter free, egg free, and dairy free!
The red spring strawberries are the best! Do not throw away the overripe, mushy, and not-so-perfect strawberries, just turn them into a strawberry jam or recreate the above recipe and reduce food waste!
This is also a smart way to use the bruised, overripe apples. Make applesauce using the not-so-great apples and reduce your food waste!
Go ahead and use whatever flour you like!
Vintage Birthday Cake