This vegan strawberry tiramisu makes the perfect summer dessert.
Preheat oven to 180° C (350° F). Line a small casserole dish or a baking sheet with parchment paper or grease.
Combine all dry ingredients in a bowl: flour, sugar, baking powder, vanilla and salt.
Add water and oil and whisk until combined. Pour dough into baking dish.
Bake 20 minutes until golden brown and cooked in the center (skewer test).
Melt margarine and let cool to room temperature afterwards.
Place all the other ingredients in a (high speed) blender and mix until you end up with a smooth cream. Add margarine and whisk until well mixed.
Place strawberries and lemon juice in a high mixing bowl and purée with an immersion blender until smooth.
Tear sponge cake base to pieces and place in the bottom of the glasses.
Drizzle orange juice over sponge cake base.
Layer strawberry puree on top, followed by cream filling.
Arrange diced strawberries on top of cream.
Repeat all the steps: sponge cake base, orange juice, strawberry puree, cream filling, strawberries.
Chill for 3-4 hours (preferably over night).
Optional: serve with fresh mint leaves, shaved almonds or minced pistachios.