This cake consists of three extremely tasty layers, which complement each other perfectly and form a wonderful harmony of flavors. Creamy and dreamy strawberry cream, vanilla strawberry jelly and a crust made with pistachios will leave you speechless. Creamy and rich, and practically melt in your mouth.
Although this Raw Vegan Strawberry Cake taste like the perfect sweet treat – secretly healthy. The base is made with pistachios and coconut. The cake filling is made using soaked cashews and strawberries and is lightly sweetened with coconut nectar. The strawberry jelly topping is made with strawberries, a dash of coconut nectar, vanilla, and a little agar agar powder to help it thicken. This dessert is a real vitamin bomb that will impress you with its taste and appearance.
As usual ➛ no-bake, vegan, dairy free, gluten free, refined sugar free and 100% delicious. I really hope you enjoy making this recipe.
- For the crust
- ¾ cup pistachio
- ¾ cup desiccated coconut
- 2 tablespoon coconut oil
- 2 tablespoon coconut nectar
- ⅛ teaspoon pink Himalayan salt
- For the cream
- 1+1/2 cup cashew, soaked 6 hours
- 1 cup strawberry, fresh or thawed
- 3 tablespoon coconut oil, melted
- 3 tablespoon coconut nectar
- ½ teaspoon vanilla bean paste
- ⅛ teaspoon pink Himalayan salt
- For the jelly
- 1 cup strawberry, fresh or thawed
- 1 tablespoon coconut nectar
- ½ teaspoon vanilla bean paste
- 2 teaspoon agar agar powder
- For the crust - Add the base ingredients to a food processor and process until it resembles fine crumbs and sticks together when pressed. Press into the base of lined 6-inch cake tin and place in the freezer.
- For the cream - Soak 1+1/2 cup of cashews for 6 hours or overnight. Rinse the soaked cashews under running water.
- Add all the ingredients to a high-speed blender and blend until smooth and silky. Pour the strawberry cream over the base. Place the cake in the freezer for a few hours (about 6 hours) or until the cake is frozen.
- For the jelly - Remove cake from freezer and place in the refrigerator. Add all the ingredients (except agar agar powder) to a high-speed blender and blend until smooth. Add strawberry mixture in a small sauce pan, whisk together with agar agar powder. Stir well till smooth. While stirring continuously, bring to a slow boil and cook for a few minutes until the mix thickens. When the mixture has become thicker remove from the heat and let cold down for 5 -10 minutes. Then pour over the cream and leave to cool and set in the refrigerator. Remove from the cake tin, decorate with fresh strawberries. Enjoy!
THINKING OF TRYING THIS RECIPE?
As always, I absolutely would love to see and hear your feedback.
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