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.
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.