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  • 300g self-rising flour

  • 200g golden caster sugar

  • 175g dairy free butter/margarine

  • 300ml oat milk

  • 1tbsp bicarbonate of soda

  • 1tbsp vanilla bean paste

For the filling:

  • 200ml vegan whippable double cream

  • 10tbsp strawberry jam

  • Icing sugar, for dusting

  • Strawberries, for decorating


  • Preheat the oven to 180C

  • Mix together flour and sugar and bicarbonate of soda and vanilla

  • Add in the butter and oat milk and mix thoroughly

  • Grease two circular baking tins

  • Pour into tins and bake for 25-30 minutes, until golden brown or a cocktail stick comes out clean

  • Whisk the double cream to stiff peaks using an electric mixer

  • Once the cakes has cooled, on one of the cakes spread on the jam and cream

  • Place the other cake on top

  • Top with strawberries and dust with icing sugar

  • Enjoy!

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