Lemon, strawberry and vanilla cake
Prep Time
30 mins
Cook Time
20 mins
 

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
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.