🍰 Vegan Strawberry Cake

Name: Vegan Strawberry Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp ground flaxseeds; 50 g coconut oil; 50 g coconut blossom sugar; 200 ml oat drink (oat milk); 250 g spelt flour Type 1050; 1 tsp cream of tartar baking powder; salt; 200 g vegan cream cheese alternative; 100 g coconut yogurt; 50 g cashew butter; 1 tbsp agave nectar; 300 g strawberries; 2 tbsp sliced almonds

251 kcal · 30 min · 4 servings

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Ingredients

1 tbsp ground flaxseeds
50 g coconut oil
50 g coconut blossom sugar
200 ml oat drink (oat milk)
250 g spelt flour Type 1050
1 tsp cream of tartar baking powder
salt
200 g vegan cream cheese alternative
100 g coconut yogurt
50 g cashew butter
1 tbsp agave nectar
300 g strawberries
2 tbsp sliced almonds

Instructions

1. Mix the ground flaxseeds with 3 tbsp water and let sit for a moment. Meanwhile, combine the melted coconut oil with the coconut blossom sugar and the oat drink. Then stir in the flaxseed egg.
2. Combine the spelt flour, baking powder, and a pinch of salt in a bowl. Add this mixture to the other ingredients and mix everything into a homogeneous dough.
3. Fill the dough into a springform pan (grease if necessary) and bake in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for 25 minutes. Then remove from the oven and let cool completely.
4. While the cake cools, prepare the topping: mix the cream cheese alternative with coconut yogurt, cashew butter, and agave nectar, then set aside. Clean, wash, and remove the greens from the strawberries. Halve or quarter them depending on their size.
5. Spread the topping evenly over the cake and scatter the strawberries on top. Decorate the vegan strawberry cake with sliced almonds, cut into pieces, and serve.

Nutrition per serving

kcal: 251
Protein: 8 g · Fett/Fat: 14 g · Carbs: 23 g