Vanilla and Strawberry Baked Oats (High Protein Cake)

1. Preheat the oven to 175°C and line a square baking tray.
2. Mix together all the ingredients for the cake (mashed strawberries, mashed dates, oat flour, almond meal, 1 tsp vanilla extract, baking powder, oat/soy milk, salt). The mixture should be thick and on the stickier side. Transfer to the baking tray and bake in the oven for 20 minutes, or until a skewer comes out clean. Allow to cool completely and slice in half.
3. Place all the cashew protein cream ingredients (vanilla coconut yoghurt, vanilla protein powder, soaked cashews, rice malt syrup, 1 tsp vanilla extract) into a food processor and process until smooth.
4. Place one half of the cooled cake into the bottom of a container, top with half the cashew protein cream and half of the halved strawberries. Repeat for the other half of ingredients, layering the second cake half, remaining cream, and strawberries. Set in the fridge for 3 hours.
5. Garnish with cinnamon, slice and enjoy. Store in the fridge for 4-5 days.