Vegan Strawberry cake

Ingrédients

• 2 1/2 cups gluten-free oat flour
• 2 tablespoons ground flaxseed
• 2 teaspoons baking powder
• 1/4 cup coconut sugar
• 1 cup mashed banana
• 1/2 cup strawberry coconut yoghurt (I like this one)
• 2 teaspoons vanilla extract
• 1 cup strawberries, diced
• 1/2 cup strawberry coconut yoghurt
• 1/4 cup melted coconut butter
• 4-5 fresh strawberries

Préparation

1. 1

   Preheat oven to 350F/180C and line a 8 x 8 square cake pan with baking paper.

2. 2

   In a large bowl, mix together the mashed banana, strawberry yoghurt, and vanilla until smooth.

3. 3

   Mix in the oat flour, baking powder and sugar until well combined.

4. 4

   Fold strawberries in last then add to cake pan. Note the batter will be quite thick*.

5. 5

   Bake in oven for 30-35 minutes (I stick a toothpick in and when it comes out clean – it is ready!)

6. 6

   Meanwhile, make the strawberry frosting by blending the yogurt, coconut butter and fresh strawberries in a foood processor or high speed blender. Pour into a bowl and refridgerate.

7. 7

   When the cake is completely cooled, spread over the frosting then top with extra sliced strawberries if desirred. Slice and enjoy!