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Don’t be surprised at how quickly this olive oil and strawberry sheet cake will disappear. The strawberry flavor comes from a swirl of jam and a pretty layer of sliced berries on top. Because the strawberries will shrink and sink a bit during baking (how much depends on their size and sweetness), make sure they’re placed shoulder to shoulder on top of the batter.


  • 250 gr strawberries, thinly sliced lengthwise

  • 1 C honey

  • pinch of salt

  • ¾ cup extra-virgin olive oil, plus more for pan

  • 1½ cups (180g) all-purpose flour or gluten free

  • ½ cup (60 g) corn flour

  • ½ tsp baking powder

  • ½ tsp baking soda

  • 1 can aquafaba *( water in a can of chickpeas) Turn in foam

  • ½cup plus 2 Tbsp. vegan yogurt

  • Finely grated zest of 2 lemons

  • 3 Tbsp fresh lemon juice

  • 2 tsp vanilla extract

  • ½ cup strawberry jam (preferably homemade)


Step 1

Preheat oven to 180°. Gently toss strawberries with a bit of honey and some salt.

Step 2

Grease a pan with oil. Line with parchment paper, leaving an overhang on 2 long sides. Grease parchment with oil.

Step 3

Whisk flour, cornflour baking powder, baking soda, and 1 tsp. salt in a medium bowl. Add honey and keep whisking. Whisk water from the can of chickpeas until it becomes foamy. Add the vegan yogurt, lemon zest, lemon juice, and vanilla in a large bowl until well combined. Add dry ingredients to cream mixture and whisk gently to combine. Using a spatula, gradually fold in ¾ cup oil until batter is smooth and homogenous with all of the oil incorporated.

Step 4

Scrape batter into prepared pan and spread evenly. Using a small spoon, dollop jam onto surface. Using a butter knife or small offset spatula, gently swirl jam into batter. Arrange reserved strawberries on top of batter in even rows, touching at widest points.

Step 5

Bake cake until deeply bronzed with no damp spots in the middle and a tester inserted into the center comes out clean, 40–45 minutes.

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