(Dairy free, gluten free, vegan)

There’s never an occasion that can’t be enhanced by a good cake. I admit that on paper, this recipe doesn’t look like anything approaching a Victoria sponge but this is one of those recipes where you are going to have to trust me in terms of its cake-like credentials. The lusciousness of the vanilla macadamia cream and the strawberry sauce seems to be a perfect pairing for the almond orange sponge.

NOTES: Keep refrigerated and eat within two days. Setting time: 2 hours.

Almond orange zest cake with vanilla macadamia cream
Prep time
Yield: 6-8 slices
  • 2 cups wet almond pulp (left over from making almond milk)
  • ½ cup coconut flour
  • ¼ cup almond milk
  • 1 apple, chopped with peel and core removed
  • 3 Medjool dates, stones removed
  • 1 tbsp lemon juice
  • 1 tbsp orange juice
  • ¾ tbsp vanilla extract
  • 1 tbsp orange zest
  • Pinch salt
  • 3 tbsp melted coconut oil
  • 1 tbsp linseed (flax seed), ground

  • Vanilla macadamia cream
  • 2 cups macadamia nuts, soaked for 2 hours
  • ½ cup almond milk
  • 4 tbsp maple syrup
  • 2 tsp vanilla extract
  • ⅓ cup melted coconut oil

  • Strawberry sauce
  • 1 cup strawberries
  • 1 tbsp agave or honey

  • Topping and Filling
  • 4 cups sliced fresh strawberries, 2 figs and the zest of 1 orange
To make the sponge
  1. In a large bowl, mix the almond pulp and coconut flour together until well-combined but fluffy.
  2. In a blender, whizz together the remaining ingredients, except the ground linseed/flax. When blended, add this wet mixture to the almond pulp mixture. Combine well but not over vigorously.
  3. Finally stir in the ground linseed/flax. You are aiming for a light and fluffy sponge texture rather than a dense brownie texture.
To make the cream
  1. Rinse the macadamia nuts under cold running water. Add all the ingredients to a blender and blend until smooth. Chill in the fridge until firm.
To make the strawberry sauce
  1. In a blender, whizz together the sauce ingredients until smooth.
To assemble
  1. Press half the sponge mixture into the base of a 7 ½ inch cake tin. Top with 1 cup sliced strawberries. Layer on one third of the macadamia cream and place the cake in the freezer to set.
  2. When set, add another layer of strawberries and the remaining sponge, pressing down the top until firm. Return the cake to the freezer to set.
  3. When set, remove from the cake tin and add the remaining macadamia cream on top. If you want to be fancy, you can pipe this using a piping bag.
  4. Top with the strawberry sauce, remaining fresh strawberries, figs and orange zest.