300g Self Raising White Flour

50g Chickpea Flour or Gram Flour

1/2 tsp Xanthan Gum

250 g caster sugar

150 ml oil

250 ml water

4 tsp vanilla extract

2 tsp vinegar

2 tsp icing sugar oil, for tins

3-4 vegan whipping creams

Fresh strawberry

1. Preheat the oven.
2. Rub some oil around the inside of two 30cm/12” round cake tins or insert cake liners.
3. Mix the self-raising flour, chickpea (or gram) flour, and xanthan gum in a bowl.
4. Measure the sugar, oil, water, vanilla extract, and vinegar in a mixing bowl and beat them together well.
5. Sieve the prepared flour, blend into the bowl, and beat until combined.
6. Divide the mixture between the prepared cake tins and smooth the tops.
7. Bake for 25 minutes,190˚C, Fan 170˚, 375˚F,
8. Turn the cakes out onto a wire rack to cool.
9. Whip vegan cream
10. Wash and cut strawberries into small pieces
11. Place strawberries in the bowl, add whipped cream, gently stir to combine
12. Spread cream and strawberries on a sponge
13. Place the other sponge on top
14. Decorate with icing and fresh strawberries

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