1 cup vanilla-flavored vegan yogurt (I used Provamel Soy Yogurt)
zest of lemon
1 tbs dark rum or bourbon
2 cups flour
2 baking powder
1 cup strawberries ((optional))
2 tbs almond flakes
Preheat oven to 180°C / 356°F. Wash and dry strawberries and cut into slices.
Separate egg yolks from the whites. In a bowl, combine egg yolks, sugar, oil, yogurt, lemon zest and rum (or bourbon). In a separate bowl mix flour and baking powder. Sift the flour into the egg yolk and yogurt mixture. Fold the flour in gently.
Beat egg whites into a firm snow and fold into the batter.
Grease a round baking tin (about 20 cm large) and pour in the batter. Top with strawberry slices and almond flakes and bake for about 30-40 minutes, until the cake is golden brown. Test your cake with a toothpick - insert the toothpick into the cake and remove it. If the toothpick comes out clean, your cake is ready and you can remove it from the oven to cool down.