Vegancake with lemon and strawberry (gluten free recipe)

For the base:

150 gr. oat flour

100 gr. rice flour
80 gr. rice syrup
50 gr. sunflower seed oil
60 gr. soya milk
1/2 sachet of cream of tartar or natural yeast
1/2 grated lemon

For the cream:

500 gr. soya cream

1 spoonful of agar agar

The rind of 1 untreated lemon

100 gr. white cane sugar

For the topping:

500gr. strawberries, juice of 1 lemon and sugar to taste

optional: forest fruits and more (chopped hazelnuts, pistachios, edible flowers etc. to decorate)

For the base we can choose from various options:

• A pastry as indicated (we can even vary the types of gluten free flour)
• Or we can create a raw food base whisking 7-8 dates with almonds and oat flakes
• Or rice krispies with melted dark chocolate
• Or biscuits (vegan and gluten free) crumbled with soya butter

For the cream: heat the soya cream and sugar in a pan and add the lemon rind to add taste. When it reaches boiling add a level teaspoonful of agar agar and pour over the base. Keep in the fridge for 3 hours.

Finally, cook the strawberries in a pan for 2 minutes with lemon juice and sugar, then whisk well and use over the cake. Decorate as you wish with forest fruits and more….