“Vegan potential?” I hear you ask. Well, yes. My Herman cake can never be vegan, because he was drinking cow’s milk when I got him, and even if I started feeding him almond milk or soy milk now, he would always be some tiny portion dairy. But this Herman cake is egg-free, so if you have a Herman that was raised on non-dairy milks, you could make a vegan cake from him.
And if you are going to make a vegan Herman, I can really recommend this one. It’s lovely and tangy from the lemon and pomegranates, but is also lushly strawberry. Also, you get to play Superfood Bingo, because I’m pretty sure chia seeds, pomegranates and anything sourdough is superfood-ish. If you used coconut sugar instead of raw caster sugar, all the better.
What more could you want from a cake?
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2 tbsp white chia seeds
6 tbsp water
1 cup of Herman sourdough starter
2/3 cup raw caster sugar or coconut sugar
2 cups self-raising flour
2 tsp baking powder
2/3 cup canola oil
zest and juice of two really good lemons
500 g strawberries, hulled, and either halved or quartered, depending on size
2/3 cup (about 50 – 60g freeze-dried pomegranate seeds