Blackberry and raspberry traybake

STEP BY STEP

Let's make something delicious.

1. 01

   For the dough, put the flour in a bowl and make a small well in the centre. Warm the soya drink or vanilla soya drink until lukewarm and pour 100 ml into the well. Crumble the yeast over it, add 2 tsp of the sugar and leave the starter covered in a warm place for 10 minutes.

2. 02

   Add the remaining warm soya drink, the remaining sugar, margarine, vanilla and salt. Knead with the dough hooks of a mixer or by hand until smooth. Cover and leave to rise in a warm place for about 40 minutes. Using damp hands, spread the dough evenly over a baking tray lined with baking paper. Cover with a tea towel.

3. 03

   Sort through the raspberries and blackberries, wash carefully and leave to drain on kitchen paper. Mix with the sugar for the topping in a bowl. Spread over the yeast dough and press down gently.

4. 04

   Preheat the oven to 200 °C conventional (180 °C fan). Bake the cake on the middle shelf for 40 minutes. Sprinkle the desiccated coconut over the cake five minutes before the end of the baking time.

5. 05

   Leave to cool, then serve with vegan whipped cream and/or vanilla ice cream, if you like.