All ingredients in this cake are completely natural; they contain no artificial flavors or colors and are GMO-free. This luscious cake only contains natural, unprocessed sugars, which means these sugars contain a lot more vitamins, minerals and trace elements then processed sugars.
This strawberry coconut cake is also friendly for vegans, gluten-sensitives, celeacs and lactose intolerant people, as it is egg free, lactose free and gluten free.
This cake makes me so happy!!
If you ask yourself if it is possible to make a cake that is so healthy taste utterly good with only natural ingredients, I can only peremptorily say: “YES IT IS!”
How? By using ingredients like almonds, coconut cream, lots of strawberries and Medjool dates.
I topped my cake with extra coconut and some goji berries. I think topping it with fresh strawberries would be very nice as well!
The base layer is a nice and sticky layer made with Medjool dates and almonds. I had to stop myself from spooning out the ‘dough’ from my food processor 🙂
Whoops! I actually made this cake as a dessert for my food workshop tonight, but hey, I HAD to test the recipe, right?
I had to lick my plate clean in order to completely hide the evidence from my bf. 😉
Can’t wait to make this cake yourself? Go ahead, tiger! Here’s the recipe for a 8-10 person strawberry cake:
- 3 cups/600 gram pitted Medjool dates (soak for 5 min in warm water and drain)
- 1 cup/250 gram almonds, soaked overnight and drained
- pinch of fine sea salt
- spring form pan (19 cm/7.5" diameter, height 6,5 cm/2.6")
- 2 cups/450 ml coconut cream (this is not the same as coconut water)
- 1/3 cup/80 gram shredded coconut
- 3 cups/600 gram strawberries
- 2 tablespoons maple syrup
- pinch of fine sea salt
- 5 gram of agar agar
- sauce pan
- Preheat the oven at 150°C/300°F (I used a fan oven)
- Grind the almonds in a food processor.
- Add the Medjool dates and salt and process until it forms a dough.
- Form the dough into a ball and use it to cover the bottom of the pan.
- Bake for 30-35 minutes to give the crust some crunchy edges.
- Use a blender to 'smoothify' the strawberries with the coconut cream, salt and maple syrup.
- Transfer into the sauce pan and warm up the liquid. Don't let it cook!
- When it's warm, sprinkle in the agar agar and stir well.
- Wait for 5 minutes, than heat the liquid again. As soon as it starts to cook, turn down the heat to low and let it simmer for 5 minutes while regularly giving it a good stir of the spoon.
- Pour the liquid on top of your base layer and sprinkle shredded coconut on top.
- Cover with kitchen foil and let it completely cool down and harden in the fridge for a couple of hours.
- Optional: top with goji berries or slices of fresh strawberries before serving.
- I used organic ingredients to make sure my cake is nutrient-rich and clean.
- It is not mandatory to bake the base layer, leaving it raw would be perfectly fine as well. Baking the base layer will make this layer a bit crusty on the edges.