Strawberry Spoon Cake

Ingredients

• ½cup/115 grams vegan butter (1 stick), melted, plus more for greasing
• 5ounces/145 grams frozen and thawed or fresh, hulled strawberries (about 1 cup)
• ⅔cup/150 grams packed light brown sugar
• ½cup/120 milliliters plant-based milk, at room temperature
• 1cup/130 grams all-purpose flour
• Vegan vanilla ice cream, for serving
• 1teaspoon baking powder
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Instructions

• Using your hands or the back of a fork, mash the berries to release all their juices, and stir in ⅔ cup of the brown sugar. Set aside.
• Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with vegan butter. Set aside.
• In a medium bowl, whisk together the melted vegan butter, remaining ⅓ cup brown sugar, plant-based milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it’s not much) to the greased baking dish, and spread evenly into corners.
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