I recommend using a kitchen scale for this recipe. Check the step-by-step process shots above in the blog post.
Preheat oven to 360 degrees Fahrenheit (180 degrees Celsius) and line a rectangular baking pan with parchment paper. Mine measures 10x6x1.5 inches resp. 26x16x4 cm (inside measurements). If your pan is much bigger you should probably double the recipe.
Mix all dry cake ingredients in a bowl with a whisk.
Process the wet ingredients in a blender or food processor and pour the mixture into the bowl of dry ingredients.
Mix with a whisk until just combined. Let the batter rest for about 5 minutes.
Pour the batter into the lined pan and bake in the oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool completely. Wash and slice strawberries.
Make the pudding: Add all pudding ingredients to a saucepan and mix with a whisk until there are no lumps.
Bring the mixture to a boil while stirring constantly. Let boil for 30 seconds and turn off the heat.
Put the pudding on the cake and spread it evenly.
Add the strawberries on top.
For the glaze (this step is optional!): Add water, cornstarch, and sweetener to a saucepan and mix with a whisk until there are no lumps.
Bring the mixture to a boil while stirring constantly. The mixture will be cloudy at first but gets clear once it boils. Let boil for 30 seconds and turn off the heat.
Spoon the mixture on top of the strawberries.
Put the cake into the fridge for at least 60 minutes (better longer) to set.
Slice and serve alone or with whipped coconut cream. Enjoy!