Healthy vegan strawberry cake

I’ve loved strawberries since I was a child. 

I was lucky enough to have my grandma working at the strawberry stalls every year, so we were always stocked up with fresh, juicy strawberries by the kilo.

Sometimes, she’d come home with 5 kg baskets, and by the time she left after her visit, they were more than half empty.

Those were the days! Now, every year when the strawberry season starts, I get just as excited – and, of course, I can’t wait to make strawberry cake.

Also, I’m all about quick and easy recipes – the kind that taste amazing without taking up too much time!

It's compatible with your starch solution or blue zone diet.

I’m all about simple, flavorful desserts that bring joy to every bite!

This strawberry cake is vegan, gluten-free, and packed with goodness.

Ingredients for the fluffy cake base:

• 250 g flour

• 150 g date paste (just blend soaked dates with water)

• 10 g baking powder

• 1 vanilla bean, scraped

• 1/4 tsp salt

• 1/2 tsp grated orange zest (optional, but adds a lovely touch)

• 75 g peanut butter or almond butter

• 300 ml oat-almond milk (or any plant-based milk you like)

For the vanilla pudding filling:

• 800 ml oat drink (or your favorite plant-based milk)

• 2 packs of vanilla pudding powder (37 g each)

• 50 g date paste

Plus:

• 900 g strawberries

How to make it:

1. Preheat the oven

Heat your oven to 180°C (350°F) with both top and bottom heat.

Line your baking pan with parchment paper.

2. Make the cake base

In a mixing bowl, combine the flour, date paste, baking powder, scraped vanilla bean, salt, and orange zest (if you’re using it).

Add the peanut butter (or almond butter) and your plant-based milk. Stir it all together gently – just a quick mix, no need to overdo it.

3. Bake the cake

Spread the batter evenly into your prepared baking pan.

Pop it in the oven and bake for 30–40 minutes, depending on your pan.

Check with a toothpick – if it comes out clean, it’s ready! Let the cake sit in the oven for a few minutes with the door slightly ajar, then take it out and let it cool.

4. Make the vanilla pudding filling

In a bowl, whisk together the pudding powder, date paste, and 50 ml of your plant-based milk until smooth. Heat the rest of the milk in a saucepan until it boils.

Stir in the pudding mixture and cook over medium heat, stirring constantly for about a minute. Once it thickens, remove from heat, cover with a lid or plastic wrap (so no skin forms), and let it cool completely.

5. Assemble the cake

Spread the cooled pudding evenly over the cake base. Wash and slice the strawberries, then arrange them on top of the pudding. Gently press them down, and voila!

Enjoy this simple, delicious treat – it's light, sweet, and full of flavor!

I love serving this cake as a refreshing snack or dessert.

It’s perfect for gatherings or when you're craving something sweet but healthy.

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Enjoy cooking,

Your Lisa