Preheat your oven to 180 degrees.
In a bowl, mix together the vegetable oil, rice milk, lemon juice, maple syrup, vanilla, salt and ground almonds.
Add the flour, baking powder, baking soda and matcha powder.
Mix well, adding a tiny splash more plant milk if it’s looking too dry.
Divide the mixture between two small, greased baking tins lined with parchment paper.
Bake in the oven for around 15 minutes until risen and an inserted toothpick comes out clean.
Once out of the oven, remove the cakes from the baking tins immediately to cool.
Method for the strawberry frosting (optional)
It’s important to keep your tin of coconut milk in the fridge overnight so that the rich creamy part separates from the watery liquid. Make sure to use full fat coconut milk, otherwise the thicker coconut fat won’t separate from the liquid and you won’t be able to make this cream!
Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid.
Pour the thick, creamy part into a bowl.
Add the strawberry jam.
Use an electric whisk to whip up the coconut cream until light and fluffy.
Method for the decoration
Once the sponge cake bases have cooled completely, place one sponge on a large plate or cake stand, and spread half of the cream on top.
Spread the strawberry frosting over this layer of cream and add half of the berries.
Place the other sponge on top and cover with the remaining frosting,
Top it off with the remaining berries.
Best eaten on the day or day after it’s made.