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1. Preheat the oven to 175°C (350°F). Grease an 18 cm round cake pan and line the bottom with parchment paper. Stir the ground flaxseed with the water and let it thicken for 5 minutes.
2 tbsp Ground flaxseed,
5 tbsp Water
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2. Whisk the oat flour, almond flour, baking powder, baking soda and salt together in a large bowl, breaking up any lumps.
1.2 cup Oat flour,
0.8 cup Almond flour,
2 tsp Baking powder,
0.5 tsp Baking soda,
0.2 tsp Salt
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3. In another bowl, whisk the granulated sugar, soy milk, neutral oil, lemon juice, half of the vanilla extract and the thickened flaxseed until smooth. Let it sit for 2 minutes so the lemon juice curdles the soy milk slightly and activates the baking soda.
2 tbsp Ground flaxseed,
5 tbsp Water,
0.5 cup Granulated sugar,
0.8 cup Unsweetened soy milk,
0.2 cup Neutral oil,
1 tbsp Lemon juice,
1 tsp Vanilla extract
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4. Pour the wet mixture into the dry ingredients and fold gently until just combined, with no dry streaks. Do not overmix. Scrape into the prepared pan and smooth the top.
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5. Bake on the middle rack for 30 to 35 minutes at 175°C (350°F), without opening the oven door for the first 15 minutes, until a toothpick comes out with a few moist crumbs. Cool in the pan for 10 minutes, then turn out onto a rack and cool completely, about 1 hour.
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6. Whisk the strained soy yogurt, powdered sugar, the remaining vanilla extract and the melted coconut oil until smooth and glossy. Chill for at least 1 hour until thick and spreadable.
1 tsp Vanilla extract,
1.5 cup Thick unsweetened soy yogurt, strained,
0.3 cup Powdered sugar,
3 tbsp Refined coconut oil, melted
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7. Hull the Geumsil strawberries. Slice 8 of them thinly and keep the remaining 10 whole or halved for the top. Slice the cooled sponge horizontally into 2 layers.
18 pieces Geumsil strawberries
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8. Spread one third of the chilled cream over the bottom layer and cover with the sliced strawberries. Top with the second layer and cover the top and sides with the remaining cream.
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9. Arrange the whole and halved strawberries on top. Chill for 30 minutes to set before slicing and serving. Keep refrigerated.
