Vegan Vanilla Strawberry Bread and Another Trip to Börzsöny Mountain

My friends, I plus three cute dogs went on a one day hiking trip to Börzsöny mountain in Hungary. Börzsöny is a beautiful place with gorgeous nature and great hiking opportunities, throughout the mountain is the right place for a day or a weekend getaway. Börzsöny is a mountain range in Northern Hungary and about 70 km away from Budapest, near the Slovakian border.

I had two of my vegan friends on this trip with us that’s why I wanted to bake something delicious vegan they could eat too. I love baking loaf cakes – they are so easy to make. 

This was the first time I used “flax egg” (ground flax + water) in my baking. If you are looking to adapt a baking recipe to suit a vegan, or if you simply are out of eggs and have flax seed on hand, this is how you can successfully replace eggs in some of your baking. Flax seed has a distinctive nutty taste, so it is a delicious subsitute in things like muffins, oatmeal cookies, loaf cakes and pancakes. To replace one egg, measure one tablespoon of flax seed and grind in a blender or coffee grinder. Add ground flax seed to a small bowl with 3 tablespoons of water, and whisk. That’s all!

If you want to make this bread really special, whip up some cream, add some basil to it and top this wonderful flavoured whipped cream on each slice of the strawberry cake.  Yummie!

Vegan Vanilla Strawberry Bread

Start by prepping the “flax egg” by combining 1 tablespoon flax with 3 tablespoons water in a small bowl. Side aside for 15-20 minutes and allow to thicken. Preheat the oven to 180C (350F).

In a bowl combine the dry ingredients: flours, baking soda and baking powder. In another bowl mix together the wet ingredients: first oat milk with cane sugar, then add coconut oil, vanilla and the flax egg mixture and combine. Mix wet ingredients into dry, and stir until everything has just combined. Add strawberry puree and stir again. You will get a beautiful light pink batter. 🙂 Pour batter into a silicone loaf pan (mine is 25 cm  – 9,75 inch long) and bake on 175-180C (350 F) for 40-50 minutes. It’s ready when the cake tester (or toothpick) comes out clean. Once the cake is done, remove it from the oven and allow to cool completely.

It’s time to make the whipped cream. Pour the cream into a bowl and mix until it forms stiff peaks or if you are lazy use an electric mixer. 🙂 Gently fold in the chopped basil. Spread the basil whipped cream on each strawberry cake slice. Topped with more strawberries and you are in heaven. 🙂