Okay, I know my title is a bit nonsensical—every Monday during MoFo is a MoFo Monday. I’m referring to a new sub-theme I’ve recently (i.e. today) implemented: on Mondays, I will venture into the wider world of MoFo and make a recipe that 1.) still qualifies for my theme of seasonal fruits, but 2.) is another MoFoer’s recipe. There are so many wonderful blogs participating this year, and I’ve been Pinning up a storm as I see recipes that inspire me.

This year, I’ve been absolutely loving Mihl’s theme over at Seitan is My Motor. Mihl’s blog was one of the first ones I started following when I began toying with veganism, and I’ve been a fan ever since. This year, she’s veganizing classic German desserts, and her treats are just so enticing. When I saw her recipe for Erdbeerboden, a strawberry spongecake, I was smitten. I just adored the idea of a light spongecake that lets fruit stand front and center.

Because strawberries aren’t in season around here (sadface!) I swapped in blueberries instead. So this is not a true Erdbeerboden, I suppose! But no matter. It’s still delicious, even though I had to make another last-minute substitute when I realized I was out of agar-agar. Cornstarch saved the day, even though agar would certainly have been a more elegant solution; my cornstarch mixture was a little… thick. On the bright side, I had the perfect pan to make this in, even though I thought I’d gotten rid of it before moving to Maryland. I’m glad my minimalism hasn’t taken full hold yet. ;)

Isn’t it pretty? It’s light and just sweet enough. The blueberries made a lovely topping, too—I fully endorse the substitution, and the recipe as a whole. Thanks, Mihl!

What’s your favorite recipe using spongecake?