Vegan Strawberry Cake

Ingredients

• 1 tbsp ground flaxseed
• 50 g coconut oil
• 50 g Coconut sugar
• 200 ml oat milk
• 250 g spelt flour Type 1050
• 1 tsp Weinstein baking powder
• Pinch of salt
• 200 g vegan cream cheese (alternative)
• 100 g coconut yogurt
• 50 g cashew butter
• 1 tbsp agave syrup
• 300 g Strawberries
• 2 tbsp toasted almonds

Instructions

1. 1.

   Mix ground flaxseed with 3 tbsp water and set aside. While it steeps, blend melted coconut oil with coconut sugar and oat milk. Stir in the flaxseed mixture.

2. 2.

   Combine spelt flour, baking powder, and a pinch of salt. Add to the wet ingredients and whisk until smooth.

3. 3.

   Pour batter into a greased springform pan and bake at 180 °C (160 °C fan) for 25 minutes. Remove from oven and let cool completely.

4. 4.

   Meanwhile, prepare the topping by mixing vegan cream cheese with coconut yogurt, cashew butter, and agave syrup; set aside. Clean and de-stem strawberries, then halve or quarter them depending on size.

5. 5.

   Evenly spread the topping over the cooled cake, scatter strawberries on top, and garnish with toasted almonds. Slice into pieces and serve.