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Strawberry Cake

I invented this cake when a lovely friend of mine left a bucket of strawberries in front of my house.

I searched the net for a vegan recipe but couldn’t find one that was plant based AND healthy.

All of the recipes I could find included flour and sugar.

Preparation time: 30 minutes

Serves: 6-8

Oven Temperature: 200°C

Baking Time: 30 minutes

Cooling Time: 2 hours


For the base:

100g coconut flour

100g gram flour (chick pea)

2 tbsp chia seeds

200g ground almonds

2 tbsp coconut oil

200g strawberries

5 medjool dates

2 tsp vanilla extract

2 tsp cinnamon

115ml oat milk

For the filling:

100g coconut cream

1tsp vanilla extract

2 tbsp almond butter

200g strawberries

100g raspberries

100ml oat milk


Preheat the oven to 200°C.

Add all the dry ingredients together in a bowl: flour, chia seeds and almonds. Heat the coconut oil in a little saucepan.

Transfer into a food processor and mix together with the vanilla extract, dates, cinnamon, oat milk and strawberries. Add the dry ingredients to the food processor and mix into a dough.

Line a 18/20cm round cake tin with baking paper and add the dough to the tin. Bake for 30 minutes.

When you take the cake out of the oven, leave it to cool down. Then cut it in half so that you have two layers.

For the filling:

Mix all the ingredients together in a food processor to form a delicious cream. Leave the bottom layer of the base in the cake form.

Put half of the filling on top, cover with the top layer of the cake and add the rest of the cream on top.

Place in the fridge and leave for at least two hours.

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