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Raw Strawberry Layer Cake | occasionallyeggs.com #glutenfree

Raw Strawberry Layer Cake

This gluten free & raw strawberry cake is made with almond pulp, fresh strawberries, and dates. Perfect for summer birthdays, and a bit like an ice cream cake, this is a total stunner.

Course Dessert
Cuisine Vegan
Prep Time 15 minutes
Freezing Time 1 hour 30 minutes
Total Time 15 minutes
Servings 1 cake

Ingredients

Base layer:

  • 2 cups almond pulp or 1 1/2 cups almond meal
  • 8 soft medjool dates*
  • 1/4 cup coconut oil melted if necessary
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt

Centre layer:

  • 1 1/2 cups fresh or frozen strawberries
  • Zest and juice of a lemon
  • 1 tablespoon honey or maple syrup optional*

Top layer:

  • 1 can full-fat coconut milk cream only*
  • 1 1/2 cups strawberries fresh or frozen
  • 1 tablespoon honey or maple syrup optional*

Instructions

Base layer:

  1. Line the base of a small springform pan with a circle of parchment paper if you want to remove the cake completely from the cake tin.
  2. If you have a food processor, blitz the dates until they're smooth, then add the other ingredients and pulse until combined. If you don't have one, mash the dates with a fork until smooth and then mix the other ingredients in by hand. It should hold if you press some together between your fingers. If not, add a little water until it does. Press into the prepared cake tin and freeze for about half an hour, or until solid.

Centre layer:

  1. Mash everything together with a fork, or blend in a food processor/blender for thirty seconds. Pour onto the frozen base layer and freeze for another half hour, or until solid.

Top layer:

  1. Whip the coconut cream until fluffy (see here for more instructions). I didn't chill my coconut milk
  2. for very long this time. Crush the strawberries and honey, if using, with a fork and gently mix into the coconut cream. Pour onto the frozen centre layer and freeze again for half an hour before eating. If it's been in the freezer, let it thaw a bit in the fridge for 20-30 minutes before serving. Top with extra strawberries and mint for ultra prettiness.
  3. Yes, this looks like a three part recipe, but it's very simple! It's pretty hard to mess up.

Notes

1. If your dates are brittle, soak in warm water for at least an hour before using.
2. The sweetener is optional, but I like adding it. Two tablespoons of honey in a whole recipe is nothing. Stick with agave if you want it to be the raw-est.