Delicious and easy cake, layered with creamy colored frosting and fresh, summer strawberries🍓 Perfect to celebrate summer time!


Difficulty level: Easy

Time required: 1 hour +



  • 260 gr of flour
  • 100 gr of sugar
  • 75 ml of coconut oil
  • 220 ml of soy milk
  • 1 tsp of vanilla xtract
  • 1 1/2 tbsp of baking powder
  • 1 tbsp of apple cider vinegar 


  • 250 gr of vegan cream cheese
  • 250 ml of whipped oat cream (or coconut cream)
  • 100 gr of powdered sugar
  • 2-3 tbsp of lemon juice
  • 1 tsp of vanilla extract
  • Optional: 1 tsp of Rawnice Beetroot Powder and 1 tsp of Rawnice Matcha Powder

🍓 Fresh strawberries to layer and decorate the cake


  1. Preheat oven to 180 C. Prepare baking dish.
  2. In a bowl, combine milk, vinegar and oil. Stir.
  3. In a separate bowl, mix flour, baking powder and sugar.
  4. Add the milk mixture into the bowl with flour, mix all until well combined.
  5. Transfer the batter into the baking dish. We have made three mini cakes and combined them into a small but tall cake. But you can use 20 cm baking dish and divide the cake later into two layers.
  6. Bake around 45-50 mins. After that time, take off from the oven and cool completely.

Prepare the frosting:

  1. In a bowl, place vegan cream cheese, powdered sugar, vanilla extract and lemon juice.
  2. Mix until combined using the electric mixer.
  3. Add the whipped cream and mix again for a while.
  4. To make the colourful frosting, divide the mixture into two parts, add chosen powders to each part and mix.
  5. Store frosting in the fridge.

Layer your cake with a lot of chopped strawberries and creamy frosting. Enjoy the summer tastes!🌸


Recipe creator:   


Anna is a talented photographer, originally from Poland and now living in Stockholm. She's part of our local Rawnice team, and her inspiring breakfast creations are sure to spark a joy in your taste buds!

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"I made an amazing rainbow cake! Everyone loved it, and I love that it's not just nice to look at, but it's also healthy! Thank you :)"

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Gali N.