Strawberry cake, elderberry and dill {sans gluten – vegan}

La saison des fraises est déjà bien entamée maintenant et pas mal de variétés arrivent sur les étals, il était temps pour moi de vous proposer une recette de gâteau aux fraises. Les fraises sont sûrement mes fruits préférés (enfin pas sûrement, elles le sont !), et cette passion est largement partagé par les enfants de la maison ! Il y a déjà pas mal de recettes de desserts aux fraises sur le blog mais j’avais envie de vous proposer

une version végétal et sans gluten un peu plus audacieuse cette année.

Une génoise moelleuse, strawberry jam, whipped cream and strawberries strawberries, all this to associate the strawberry, elderberry and dill. Oui, yes you read that right dill, we think more often of mint and basil for strawberries but they also go perfectly with dill, who will be happy to change from the association with pickles ! For the whipped cream, you will now easily find vegetable whipping alternatives in vegan stores, so don't hesitate !

Strawberry cake, elderberry and dill {sans gluten – vegan}

POUR 8-10 PARTS

FOR THE SPONGE

100 g brown rice flour
40 g of tapioca flour
30 g buckwheat flour
100 grams of sugar
220 ml of soy milk
25 g neutral vegetable oil
20 g slivered almonds
The juice of half a lemon
1/2 baking powder
1/2 teaspoon of baking soda
1 pinch of salt
1 pinch of vanilla
3 tablespoons elderberry syrup

FOR THE WHIPPED CREAM AND STRAWBERRIES

4 tablespoons of strawberry jam
200 ml vegetable whipped cream
50 g icing sugar
200 g fresh strawberries
Dill
Elderflowers (optional)

Preheat the oven to 180°.
Start by preparing the sponge cake, for this, mix together the vegetable milk and the lemon juice and let the preparation curdle 10 minutes.
In a bowl mix the flours, sugar, the yeast, le bicarbonate, salt and vanilla.
Make a well and add the milk/lemon mixture and the oil in the center and stir to obtain a smooth paste.
Then add the slivered almonds.
Pour the mixture into a greased and floured mold of about 20 cm in diameter.
Bake 20 minutes.
Out of the oven, unmold and pour over the elderberry syrup then let cool completely.
Once the sponge cake is cold, add strawberry jam on top.
Whip the cream in a mixer then once whipped add the icing sugar and continue 30 seconds. Put the whipped cream in a piping bag and pipe circles on the sponge cake.
Cut the strawberries in half or quarters and add the whipped cream on top.
Finish by adding sprigs of dill and elderflowers.
Taste quickly.