Strawberry Season and a Vegan Sponge Flan

My strawberry plants are finally slowing down at last after a bumper season – that was a pleasant surprise, as I had never grown strawberries before and the slugs kindly left them alone (mostly). πŸ˜ƒ

Six little plants bought from my local supermarket last year have produced several kilos of delicious fruit.

In addition, the wild strawberries in my Herb Bed have also produced more fruit Β than ever before. (The smell is heavenly!) We have been eating both the cultivated and wild fruit fresh every day, and have had strawberry ice cream and strawberry flan too. And (since strawberry season as usual coincided with some very hot weather!) several vacuum-sealed bags are in the freezer awaiting cooler weather for making jam.


I am sharing my sponge flan recipe with you because it is not only extremely quick and simple to make, it is also perfectly ‘spongy’ and vegan too!

I think the original was on a supermarket website, but here is my version:

Vegan Sponge Flan

  • 225g (1 4/5 cups) plain flour
  • 1tsp baking powder
  • 250 ml (1 cup) plant- based milk such as soya or almond
  • 6 tbsps neutral tasting vegetable oil such as rapeseed or corn oil
  • 125 to 150g (about 2/3 cups) sugar (depending how sweet the fruit topping will be)
  • an optional dash of vanilla extract

Combine all ingredients with a food mixer. Pour into a greased and floured sponge flan tin. Bake at 180Β°C (350Β°F) for about 20-25 minutes. Β Turn out when cool and decorate with fresh strawberries or fruit of your choice. I also added a clear glaze – a ready made mix based on cornflour (e.g. Dr Oetker’s). πŸ˜ƒ

Hope you are enjoying strawberry season too. What’s your favourite way to eat strawberries?


35 thoughts on “Strawberry Season and a Vegan Sponge Flan

  1. That is a very good crop for new plants. This year something is eating my raspberries just a day before they are due to be ripe. I cannot see them from the house but I suspect the blackbirds. Amelia

  2. Wonderful! I don’t have much success with strawberries due to a garden full of black birds … and slugs 😦 Thanks for the recipe. I am always on the lookout for vegan/veggie alternatives.

  3. I’d happily help you eat that flan! I mainly eat strawberries with other berries and plain yoghurt for breakfast, but have been known to have them on a scone with clotted cream πŸ˜‹

  4. I’m so happy for you, Cathy, it’s great to have such a huge harvest. Ours are struggling with the extreme heat. Do you remember the variety you bought? I’ve discovered a lovely recipe last year for strawberry cake in Country Living last year. It’s the recipe of Raymond Le Blanc’s mum, not vegan though. Thanks for yours which I will try 😁 big hug xx

    • Hugs to you too Annette! I still haven’t written… everything takes longer to get done when it’s hot! The strawberry label got lost I’m afraid. We had loads of rain just before it got hot and I think that was ideal for the strawberries. πŸ“πŸ€—πŸ“

      • No worries, Cathy, no obligation whatsoever. I didn’t get around to much as I had been preparing the garden for a group for weeks. I’m glad you had rain. We finally got a good one last night, that should help. It all looked very late summer-ish.

  5. What a delicious way to enjoy your lovely strawberry crop. We used to have wild strawberries and blue berries growing in parts of our apple orchard but the birds got to them first.

    • The birds in my garden seem more interested in the insects so far. πŸ˜ƒ So we have had loads of wild strawberries. I tried growing blueberries, but they don’t like the conditions here it seems.

    • πŸ˜ƒ Hope you can satisfy that craving soon. The main crop is over now, but there are still enough for my breakfast every day. πŸ˜ƒ

  6. Cathy congratulations on the great harvest of delicious strawberries! I love strawberries. Thank you very much for the recipe, it looks delicious. I hope you are in good health. Take care. Happy gardening. Happy weekend. A hug. Very affectionate greetings from Margarita xx.

  7. You quite literally experienced a strawberry bonanza, Cathy! Wow! Thank you for the wonderful recipe. I’ll have to buy my strawberries, sadly, but I will definitely make this recipe. ❀️

    • Thank goodness the strawberries are slowly going over as I am nearing an overdose! πŸ˜‰πŸ“ Looking forward to making some jam and desserts in the cooler months with my bounty in the treasure chest/freezer though! πŸ˜ƒ

  8. I am intrigued that the result is ‘spongy’, Cathy – perhaps I should try it just to see! A recent visitor asked if any of the cakes were dairy and gluten free – I make one that’s gluten free but could look into dairy free as this one is. It’s finding recipes that are acceptable…

    • This would be ideal Cathy as it is so quick to make and you could put practically anything on top. Even a tin of mandarins for example! I haven’t tried freezing it, but can’t imagine why it wouldn’t freeze well like any other sponge. πŸ˜ƒ

          • That’s true, but I wonder how well it would work with a non-wheat flour for a gluten-free version? What sort of flour would you suggest/recommend?

            • Oh, I am afraid I have no idea about gluten-free. It doesn’t seem to be a thing here. Perhaps because the bakeries use a lot of spelt in our traditional bread.

              • How curious that it it isn’t even a ‘thing’ in Germany, even with the use of spelt in bread. Various estimates suggest in the UK as many as 10% choose a gluten free diet

                • Is that due to allergies or intolerance? Or is it a lifestyle thing or diet? I suppose because spelt is used more here we don’t hear about it so much.

                • Possibly both but I suppose it’s a personal choice and if people feel better for it then why not – and some supermarkets sell a range of. ‘free from’ products. I will not be rushing to make my cakes free from anything though! 😁

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