- Soak the cashews and dates from the cream topping ingredients in water for 2 hours and then drain off the water before using.
- Blend them together with the vanilla and 1/2 cup of water until smooth and creamy and then put it in the fridge for assembly later.
- Preheat the oven to 350°F.
- For the cake, lightly grind the rolled oats into a flour, in the blender.
- Add to a mixing bowl along with the almond flour, baking powder and soda and stir well.
- Place the dates, vanilla and plant milk into the blender and blend until the dates are completely pulverized.
- Pour into a silicone muffin tin or a muffin tin lined with muffin papers. Fill each compartment about 1/2 to 2/3 full. Makes 12.
- Bake for 20 minutes and then let cool thoroughly on a cooling rack.
- Once cooled, cut the tops off of each cake keeping the tops.
- Blend the sauce ingredients in a blender until dates are pulverized.
- Pour into a saucepan and heat gently until mixture thickens slightly like a gel.
- Place the strawberries that are cut into chunks into a bowl and stir in the sauce.
- To assemble, place the bottom of one of the cakes onto a plate and add a layer of the cream topping with a piping bag or spread it on with a knife.
- Add a layer of the chunked strawberries in sauce to the top of the cream layer.
- Place the top of the cake on top of the strawberry layer.
- Then add more cream topping to the top and decorate with sliced strawberry pieces.
- Do the same with each cake.
- Keep in an airtight container in the fridge for up to 4 days. (Cream topping will turn a slightly grey color after the first day because there are no preservatives to keep it fresh looking)