• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
    • Breakfast
    • Cakes, tarts & Bread
    • Muffins & cookies
    • Bars & ice-cream
    • No Bake
    • Quick Cravings
    • Lunch & Dinner
  • Work with me
  • About Me
  • Contact
  • Español

Healthy Berry

Food Blog

May 9, 2019 By Gaspar Carreira Leave a Comment

Fluffy lemon cake, with vegan vanilla cream and strawberries

Jump to Recipe Print Recipe

This cake steals the heart of those who try it, whether you like fruity recipes or not. The combination of lemon and strawberries is great, very summery or spring, refreshing, with a floral touch that I really love, and that goes very well combined with the flavor of the vanilla cream of the filling.

This is a super healthy recipe, although if you only taste it, without knowing how it is made, you hardly guess that it does not have refined flour or refined sugars, that it is made without butter, and that the cream of the filling is vegan (the sponge cake can also be vegan replacing the eggs with substitutes, I use two different ones, go to the notes of the recipe to see them).

The cake has oats, the only flour that it has is oat flour, homemade oat flour, which is super easy to make, you can get it by processing oats until getting the flour. The cake also has oil, in small quantities, coconut or muscovado sugar, and lemon zest, a lot of lemon zest, because the more flavor, the better, right?

And now we are going to what really matters, the filling of the cake, which is undoubtedly everyone’s favorite part. In this case the cake is filled with 3 layers, the first layer is the vanilla cream that has a base of cashews, which after being soaked for about 4 hours and processed together with coconut oil, honey or maple syrup, vanilla and lemon juice, becomes a delicious, creamy, and nutritious cream.

And on the cashew cream is a layer of strawberry jam, I used one that is without added sugars, sweetened only with stevia, and that feels like the classic rich strawberry jam. And last but not least, a layer of fresh and sweet strawberries, cut into small pieces, which give a rich juicy touch, a good texture to the filling and without doubt enhance the strawberry flavor.

The recipe is easy to make, it takes a while since you start until you finish, but it is really worth trying since it is very healthy, very delicious, and perfect for the tea or dessert or even for breakfast.

Print

Lemon, strawberry and vanilla cake

It is a fluffy cake with a lot of lemon flavor, made with oats, and a creamy and fruity filling, vegan and free of refined sugars.

Course Dessert, tea time
Prep Time 30 minutes
Cook Time 20 minutes
Author Gaspar Carreira

Ingredients

Sponge cake

  • 5 cups instant oats, turned into flour 500g
  • 1/2 cup cornstarch 125g
  • 1 cup coconut or muscovado sugar 200g
  • 1 Tbsp baking powder
  • 1 1/2 tsp baking soda
  • zest of 5 lemons
  • 2 eggs or 2 egg replacement*
  • 1 1/4 cups milk of your choice 280ml
  • 1/2 cup meted coconut oil or sunflower oil 100ml

Vanilla Cream

  • 2 cups raw cashews, soaked 4 hours 300g
  • 1/3 cup coconut cream or unsweetened natural yogurt 80ml
  • 1/2 cup maple syrup or honey 150g
  • 1/4 cup melted coconut oil 60ml
  • 2 tsp vanilla extract
  • 2 Tbsp lemon juice
  • 1 cup sugar free strawberry jam 400g
  • 1 cup chopped strawberries 200g

Instructions

Sponge cake

  1. In a large bowl mix the dry ingredients and on another bowl mix the wet ones. Pour the wet mixture over the dry ones and beat until it is well integrated.

  2. Put the mixture in two round molds of 22 cm in diameter and bake at 200°C for 20-22 minutes or until they are browned on top and when inserting a brochette stick it comes out dry.

Filling

  1. Drain the cashews and process them together with the rest of the ingredients of the filling, except the jam and the strawberries.

  2. Assemble the cake, sponge, 3/4 of the vanilla cream, the jam, on top the strawberries, the other sponge cake and cover with the remaining cream. Let cool and enjoy. Keep in the refrigerator.

Recipe Notes

*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.

Share4
Pin15
Tweet
19 Shares

Filed Under: Tarts & Cakes Tagged With: cake, jam, lemon, strawberries, vanilla cream, vegan

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome

Hi! My name is Gaspar, and I welcome you to GaspicHealthyBerry, thanks for coming! Here I share all my healthy and decadent recipes, filled with chocolate, peanut butter, and love.

Search

Filter By Month

Stay Updated

Footer

My Favorites

stay connected

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

Copyright © 2017 By Gaspic Healthy Berry · Website By Tanmai