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Vegan Strawberry Layer Cake with cashew vanilla frosting Maja Brekalo

Vegan Strawberry Layer Cake

Maja ∣ Delicious & Healthy by Maya
A beautiful soft sponge layered with fresh juicy strawberries and smooth cashew vanilla frosting
Prep Time 30 mins
Cook Time 15 mins
Assembling 15 mins
Total Time 1 hr
Course Dessert
Cuisine Healthy Vegan
Servings 14
Calories 280 kcal


  • Dry ingredients:
  • 1 cup oat flour
  • 1/2 cup almond meal or ground almonds
  • 1 cup buckwheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder - organic and aluminium free
  • 2/3 tsp Himalayan salt
  • 1/3 cup olive oil extra virgin
  • zest of one lemon around 2-3 tsp
  • Wet Ingredients:
  • 1.5 cup oat or almond milk
  • 2 tsp apple cider vinegar
  • 2/3 cup agave or maple syrup
  • 1/3 cup Extra Virgin Olive Oil
  • 2 tbsp golden flax seed grind them and add 6 tbsp water to make 2 flax eggs
  • 3 tbsp lemon juice
  • 1 tsp vanilla extract or add 1 tsp powder to dry ingredients
  • 1 cup chopped strawberries
  • 1 cup sliced strawberries for layering with frosting
  • Frosting:
  • 1 cup cashew nuts presoaked and rinsed
  • 1/2 cup water
  • 1/2 cup agave syrup
  • 1 tsp vanilla extract or powder
  • pinch of salt
  • 3 tbsp lemon juice


  • Soak the cashews in water for 3 hours in advance
  • Preheat the oven on 175°C / 350F
  • For baking I prefer using Plus Steam mode because it helps the cake rise better and retain the moisture. 
  • Mix the milk and cider vinegar and leve to rest
  • Grind the almonds and mix them in the bowl with all other dry ingredients
  • Grind the flaxseeds and mix them with three times as much water: 2 tbsp flax+6 tbsp water. You will see that what you get will look a lot like a beaten egg
  • Mix together the oil, agave with lemon juice
  • Mix in the flax and oil mixture with a spoon into dry ingredients, then add milk and mix again. Do it gently, do not over mix it because if you do it too harsh the cake could turn out chewy.
  • Gently fold in the strawberries.
  • The batter should be fairly thick but still pourable
  • Pour it into three 20 cm pans and bake for 15 minutes.
  • Test the cake with the tooth pick. When the cake is done it should come out clean, just with a few crumbs but no batter on it.
  • Leave it to cool completely.
  • Prepare the cashew cream: blend all the ingredients in a high speed blender until very smooth. For the purpose I use Electrolux Explore 7 blender. Refrigerate to cool.
  • When the cake is cooled down and frosting has firmed up, you can assemble the cake
  • It will keep in the fridge for 3-4 days
Keyword gluten free, healthy cake, strawberry cake, Vegan