For the cake

  • 300ml Jörd organic oat drink
  • 1 tbsp cider vinegar
  • 1 lime, zest and juice
  • 100g pistachios
  • 150g plant-based spread
  • 200g caster sugar
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 300g self raising flour
  • 1 tsp bicarbonate of soda

For the curd

  • Zest and juice of 1 lemon 
  • 1tbs cornflour
  • 50ml OGGS Aquafaba 
  • 75g caster sugar
  • 3 tbsp TTD mango & passionfruit coulis or the pulp of 3 passion fruits
  • 1tbs Jörd organic oat drink
  • 1 tbsp plant-based spread

For the icing

  • 150g plant-based spread
  • 300g icing sugar
  • Zest and juice of 1 lime
  • 1 tbsp oat milk (if needed)


  1. 1

    Preheat the oven to 180°C/fan 160°C/gas mark 4

  2. 2

    Grease and line 2 8 inch cake tins with baking paper

  3. 3

    Using a food processor or pestle and mortar, grind the pistachios down to a crumb

  4. 4

    Combine the oat milk with the cider vinegar and juice of 1 lime and leave this to curdle

  5. 5

    Weigh out and sieve the flour and bicarbonate of soda into a separate bowl, and add the ground pistachios

  6. 6

    Cream together the spread, lime zest, vanilla extract and salt using a stand mixer or an electric whisk until light and fluffy

  7. 7

    Add the oat milk mixture and flour mixture alternately to the creamed butter gradually

  8. 8

    Pour this equally into the cake tins and place in the oven for 30-35 mins, being careful not to open the oven while they are baking, otherwise they will sink. After 30 minutes, take them out and test by inserting a skewer. If it comes out clean they are done

  9. 9

    While the cakes are in the oven, start on the curd. Begin by combining the cornflour, Oggs and lemon zest in a small saucepan and whisking over a low heat so as to get rid of any lumps

  10. 10

    Add the lemon juice, passion fruit pulp, sugar and oat milk, then whisk over a medium heat for around 7 minutes until it thickens

  11. 11

    Once it has reached a thicker consistency, add the vegan spread and oat milk and stir to create a glossy finish

  12. 12

    Take this off the heat and leave to cool in the fridge

  13. 13

    Make your buttercream by combining your spread, sugar and lime zest and juice with an electric whisk or stand mixer until light and fluffy. If it’s too thick, add a tbsp of oat milk to create your desired consistency

  14. 14

    Assemble your cake by spreading a layer of curd topped by half of the buttercream on the first cake. Sandwich with the second cake on top and top with the other half of the buttercream

  15. 15

    Decorate with crushed pistachios, halved passionfruit, lime zest and extra curd.

Nutritional Details

Each serving provides
  • Energy 2705kj 646kcal 32%
  • Fat 21.0g 30%
  • Saturates 4.0g 20%
  • Sugars 75.0g 83%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 1218kj/291kcal

Each serving provides

105.0g carbohydrate 3.6g fibre 7.2g protein

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