I was planning to make this cake for my birthday, but this year May 3rd happened to be the day our furniture arrived to our new house in Southern California! Yes we just moved back to Socal from Maryland, it was so amazing to drive across the country and make beautiful memories. And yes, we did it with 2 kids! Crazy, I know!
So instead of opening birthday presents, I was unpacking furniture boxes, hundred of them! And my new house was the most beautiful present I could ask for! From the first second I saw it (online), I knew it was going to be mine, I just saw myself there! I will create another blog post sharing my experience about the art of manifesting your dreams!
And here I am 3 weeks later, all settled at my new place, not forgetting about the cake and making one that compensates all the waiting.
For this cake, I focused on simple flavors yet accentuated with each layer, using only couple of ingredients, a food processor and a high speed blender.
The strawberries were so fresh and super sweet, you know the ones that are red even on the inside!
And because I am a chocolate lover and chocolate goes so well with strawberries, I made a chocolate crust that you can use for any other raw cake or non bake cake and raw chocolate balls!
This cake is best placed in freezer so you can cut it in perfect slices, make sure you take it out of the freezer 1 hour & 1/2 to 2 hours before serving (depending on the weather, if it is too hot, it will only need an hour max).
Also make sure you soak your cashews overnight for a creamier result.
This cake is raw, vegan, gluten free and refined sugar free!
For this recipe I used an 8 inch springform round pan.
servings: 8 to 10
For the crust:
1 cup of unsweetened shredded coconut
1 1/2 cups of regular rolled oats
12 medjool dates
1/4 cup of raw cacao powder
1/4 cup melted coconut oil
1/4 cup water (+ 2 more tbsp if needed)
Place the shredded coconut, oats, dates, cacao and 1/8 cup of coconut oil in a food processor.
Process by adding the rest of the melted coconut oil, little by little, as you keep pulsing.
Add water little bby little until you get a cohesive ball that starts forming in the food processor.
You may need to add 1 or 2 tbsp of water top reach a dough like consistency that is not sticky nor dry, just the right, soft and malleable).
Using a springform pan, press the mixture down and smooth it to make it even and leveled.
Place in the fridge while we make the cream layer.
For the ombre layers:
2 cups of cashews, soaked and drained
1/3 cup of maple syrup + 2 tbsp
1/3 cup of melted coconut oil +1 tbsp + 2 tbsp
1/2 cup full fat coconut milk
2 tbsp rose water (optional)
1 tbsp fresh lemon juice
1 pound of strawberries, chopped, approximately 2 & 1/2 cups
2 tsp of rum
1 cup coconut whip cream
1/2 pound of strawberries, sliced
Using a high speed blender, blend together: 2 cups of cashews, 1/3 cup of maple syrup, 1/3 cup of coconut oil, 1/2 cup coconut milk, 2 tbsp rose water & 1 tbsp lemon juice until smooth.
You will have roughly 3 cups & 1/4 of cashew cream.
Use 2 cups of the mixture and pour it over the crust evenly, smoothing the surface if needed.
Place the cake in the freezer while you make the second layer.
Add 1 & 1/4 cup of chopped strawberries + 1 tbsp coconut oil & 1 tsp of rum to the remaining cashew cream and blend until smooth.
You will end up with 2 cups + of light colored strawberry mixture.
Pour 1 cup of this mixture over the white layer, smoothing the surface if needed.
Place in freezer again to make the 3 rd layer.
Add the other half of strawberries to the remaining mixture in the blender, with 2 tbsp coconut oil, 1 tsp of rum and 2 tbsp maple syrup.
Blend until smooth.
Pour over the 2nd layer and smooth it down.
Freeze for 15 mins.
Add 1 cup of whipped coconut cream and spread it on top of the 3 rd layer.
Top with the sliced strawberries to cover all the whip cream.
Keep in freezer.
Take out 2 hours before serving.
If you recreate this cake, don't forget to tag me in the picture, I would love to share it on my instagram page! @nathaliesader