Ingredients

The following ingredients have 7 Servings
  • 1 1/2 cups oat flour ((gluten-free if needed))
  • 1/2 cup granulated sweetener (of choice (see notes))
  • 1/2 cup rice flour ((or use all-purpose flour))
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 tsp salt
  • 2/3 cup plant-based milk ((see notes))
  • 1/2 ripe banana ((see notes))
  • 3 tbsp oil
  • 1 tbsp lemon juice (or lime juice)
  • 1 tsp vanilla extract
  • 5 tbsp cornstarch (or arrowroot flour)
  • 1 2/3 cup plant-based milk
  • 5 tbsp granulated sweetener (of choice)
  • 1 tsp vanilla extract
  • 1/8 tsp ground turmeric ((to make it slightly yellow))
  • 16 oz strawberries (sliced)
  • 1 tbsp cornstarch (or arrowroot flour)
  • 1 tbsp granulated sweetener (of choice)
  • 1 cup of water

Instruction

  • I recommend using a kitchen scale for this recipe. Check the step-by-step process shots above in the blog post.
  • Preheat oven to 360 degrees Fahrenheit (180 degrees Celsius) and line a rectangular baking pan with parchment paper. Mine measures 10x6x1.5 inches resp. 26x16x4 cm (inside measurements). If your pan is much bigger you should probably double the recipe.
  • Mix all dry cake ingredients in a bowl with a whisk.
  • Process the wet ingredients in a blender or food processor and pour the mixture into the bowl of dry ingredients.
  • Mix with a whisk until just combined. Let the batter rest for about 5 minutes.
  • Pour the batter into the lined pan and bake in the oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely. Wash and slice strawberries.
  • Make the custard: Add all custard ingredients to a saucepan and mix with a whisk until there are no lumps.
  • Bring the mixture to a boil while stirring constantly. Let boil for 30 seconds and turn off the heat.
  • Pour the custard over the cake and spread it evenly.
  • Add the strawberries on top.
  • For the glaze (this step is optional!): Add water, cornstarch, and sweetener to a saucepan and whisk until there are no lumps.
  • Bring the mixture to a boil while stirring constantly. The mixture will be cloudy at first but gets clear once it boils. Let boil for 30 seconds and turn off the heat.
  • Spoon the mixture on top of the strawberries.
  • Transfer the cake to the fridge for at least 60 minutes (better longer) to set.
  • Slice and serve alone or with whipped coconut cream. Enjoy!