Celebration Cake
It's a classic for a reason and a firm favourite with many! Say hello to our #criminallygood Victoria Sandwich celebration cake, FYI it's #dangerouslytasty...


320g buckwheat flour

170g oat flour

170g ground almonds

2tsp baking powder

2tsp bicarbonate of soda

400g coconut sugar

½  cup maple syrup

800ml almond milk

150g coconut oil, melted

Cashew frosting:

130g cashews, soaked

180g coconut cream

½ cup maple syrup

170g strawberries


  1. Preheat the oven to 160 and line two cake tins with parchment paper.
  2. Add all the cake ingredients to the bowl and beat until well mixed.
  3. Split the batter evenly between the tins and bake for 50 minutes or until a skewer comes out clean when inserted.
  4. Whilst the cake is baking, start to make the frosting.
  5. Add the soaked cashews to a high powered food processor along with the coconut cream and maple syrup until completely smooth. Allow 5 minutes or so, it will take longer than you think to get a completely smooth frosting.
  6. Once the cake is baked it's time to decorate. Divide the frosting, placing half the mix in between cakes and saving the other half for the topping.
  7. Evenly spread the frosting between the two halves and place sliced strawberries on top. Next add the second cake on top and finish with the remaining frosting and strawberries.


Much love,

The Raw Bake crew x

back to all blogs