I recently got my hands on a new brand of vegan buttermilk by Mill It, and I couldn’t wait to try it. I love the concept of a simple buttermilk cake with seasonal berries baked in. Sometimes simple is best when the ingredients can speak for themselves. I used strawberries here, but you can use raspberries, blueberries, etc. If you can’t find vegan buttermilk, you can easily make it yourself by adding one tablespoon of lemon juice to a cup of oat, almond or soy milk.
Make one 9-inch cake
- 2 cups (260 grams) all-purpose flour
- 3/4 cup (149 grams) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons lemon zest
- 1 cup (240 grams) vegan buttermilk, such as Mill It brand
- 1/4 cup (54 grams) coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup (166 grams) strawberries, diced
- ½ cup (83 grams) strawberries, sliced for decoration (optional)
- Confectioners’ sugar, for dusting (optional)
- Preheat the oven to 350°F. Grease and flour a 9-inch cake or springform pan and line with parchment paper. Set aside.
- In a large mixing bowl, whisk to combine the flour, sugar, baking powder, salt and lemon zest.
- In a mixing cup, combine the vegan buttermilk, coconut oil and vanilla. Pour into the flour mixture and mix until just combined.
- Fold in the diced strawberries and then pour into the prepared pan. Decorate the top with the sliced strawberries, if desired.
- Bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool on a rack for 20 minutes before turning out of the pan and cooling completely.
- To serve, dust with confectioners’ sugar, if desired, and slice. Leftovers can be stored covered in the refrigerator for up to 3 days.