Strawberry bun cake
Serves: 6
Prep time: 40 minsTotal time: 
Recipe photograph by Maja Smend
Strawberry bun cake
This strawberry bun cake will soon become one of your favourite summer bakes - think cinnamon rolls meet strawberry
cake! It’s moist and fluffy and is drizzled with vanilla icing
Serves: 6
Prep time: 40 minsTotal time: 
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Nutritional information (per serving)
Calories
387Kcal
Fat
4gr
Saturates
1gr
Carbs
74gr
Sugars
16gr
Fibre
6gr
Protein
10gr
Salt
0.8gr
Bo's Kitchen
Harriet of Bo’s Kitchen is a self-taught vegan baker and food photographer. She runs a vegan food blog and will be publishing her first cookbook next year
See more of Bo's Kitchen’s recipes
Bo's Kitchen
Harriet of Bo’s Kitchen is a self-taught vegan baker and food photographer. She runs a vegan food blog and will be publishing her first cookbook next year
See more of Bo's Kitchen’s recipes
Ingredients
- 300g strawberries, chopped into small pieces, plus extra to serve (optional)
- 1½ tbsp chia seeds
- 450g strong white bread flour, plus extra to dust
- 1 x 7g sachet fast-action dried yeast
- 1 tsp fine sea salt
- 1 tbsp ground cinnamon
- 25g coconut sugar (or light brown)
- 75ml unsweetened almond milk (or other plant milk)
- 1 tbsp olive oil, plus extra to grease
For the drizzle
- 50g icing sugar, sifted
- ½ tsp vanilla extract
- 1½ tsp unsweetened almond milk (or other plant milk)
Step by step
Get ahead
Best eaten on the day of baking but the bun cake will keep for up to 2 days in an airtight container.
- Make a strawberry chia jam: add 150g strawberries, the chia seeds and 4 tablespoons water to a small pan. Simmer until thick and jammy; about 10 minutes. Set aside to cool.
- Add the flour, yeast, salt, cinnamon and sugar to the bowl of a stand mixer fitted with a dough hook, or use a large mixing bowl if making by hand. Gently heat the almond milk plus 200ml water until just warm. Add the oil, then gradually mix into the flour mixture. Bring together into a dough and knead for 5 minutes until smooth and elastic. Set aside for 10 minutes, then knead for another 5 minutes. Put in a lightly oiled bowl, cover and leave somewhere warm for 1 hour or until doubled in size.
- Preheat the oven to 220°C, fan 200°C, gas 7. Flour the worktop, knock back the dough and roll out to a large rectangle, about 25 x 35cm. Thinly spread the jam over the dough, leaving a small border around the edges and scatter with the remaining strawberries. Roll up tightly from one of the long edges, trim the ends and cut into 8 wheels. Fit inside a lightly greased 23cm springform cake tin, spaced slightly apart. Cover and leave somewhere warm again to rise until puffed up; about 20 minutes. Bake for 20-25 minutes, until golden. Cool completely in the tin.
- Once cool, mix the drizzle ingredients together until smooth. Remove the bun cake from the tin and drizzle the icing all over. Top with extra strawberries to serve, if you like.
