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