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