Luscious Strawberry Coconut Cake { Egg, Lactose & Gluten Free }

Luscious Strawberry Coconut Cake { Egg, Lactose & Gluten Free }

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I know, it’s hard to believe, but this luscious strawberry coconut cake is 100% model proof!

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. 

 

Luscious Strawberry Coconut Cake { Egg, Lactose & Gluten Free }

I topped my cake with extra coconut and some goji berries. I think topping it with fresh strawberries would be very nice as well!

 

Luscious Strawberry Coconut Cake { Egg, Lactose & Gluten Free }

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 🙂

 

Luscious Strawberry Coconut Cake { Egg, Lactose & Gluten Free }

Whoops! I actually made this cake as a dessert for my food workshop tonight, but hey, I HAD to test the recipe, right?

 

Luscious Strawberry Coconut Cake { Egg, Lactose & Gluten Free }

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:

 

Luscious Strawberry Coconut Cake { Egg, Lactose & Gluten Free }
Serves 12
{egg, lactose, gluten and refined sugar free, vegan}
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
490 calories
77 g
0 g
21 g
6 g
10 g
178 g
63 g
66 g
0 g
10 g
Nutrition Facts
Serving Size
178g
Servings
12
Amount Per Serving
Calories 490
Calories from Fat 176
% Daily Value *
Total Fat 21g
32%
Saturated Fat 10g
51%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 63mg
3%
Total Carbohydrates 77g
26%
Dietary Fiber 7g
30%
Sugars 66g
Protein 6g
Vitamin A
2%
Vitamin C
49%
Calcium
10%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Base layer
  1. 3 cups/600 gram pitted Medjool dates (soak for 5 min in warm water and drain)
  2. 1 cup/250 gram almonds, soaked overnight and drained
  3. pinch of fine sea salt
  4. spring form pan (19 cm/7.5" diameter, height 6,5 cm/2.6")
Filling
  1. 2 cups/450 ml coconut cream (this is not the same as coconut water)
  2. 1/3 cup/80 gram shredded coconut
  3. 3 cups/600 gram strawberries
  4. 2 tablespoons maple syrup
  5. pinch of fine sea salt
  6. 5 gram of agar agar
  7. sauce pan
For the base layer
  1. Preheat the oven at 150°C/300°F (I used a fan oven)
  2. Grind the almonds in a food processor.
  3. Add the Medjool dates and salt and process until it forms a dough.
  4. Form the dough into a ball and use it to cover the bottom of the pan.
  5. Bake for 30-35 minutes to give the crust some crunchy edges.
For the filling (start this process when your base layer is ready!)
  1. Use a blender to 'smoothify' the strawberries with the coconut cream, salt and maple syrup.
  2. Transfer into the sauce pan and warm up the liquid. Don't let it cook!
  3. When it's warm, sprinkle in the agar agar and stir well.
  4. 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.
  5. Pour the liquid on top of your base layer and sprinkle shredded coconut on top.
  6. Cover with kitchen foil and let it completely cool down and harden in the fridge for a couple of hours.
  7. Optional: top with goji berries or slices of fresh strawberries before serving.
  8. Enjoy!
Notes
  1. I used organic ingredients to make sure my cake is nutrient-rich and clean.
  2. 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.
beta
calories
490
fat
21g
protein
6g
carbs
77g
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Great Body & Skin http://greatbodyskin.com/

About Angela

Angela
Hey! I'm Angela; a 30-something mommy and a now REAL #fitchick, digi nerd, photo & film shooter hobbyist, MSc specialized in Health Education, marketingspecialist and an international fashion model for 20 years. I've worked for eg. Viktor & Rolf, Nivea, Escada, Elle, Vogue and Glamour. I write about everything that I find worth sharing. Go ahead an take a look around. Don't hesitate to share your thought sor opinions. Enjoy!

17 comments

  1. Could I use frozen strawberries instead of fresh? If I do choose to use frozen strawberries, what adjustments to the recipe do you think that I might need to make?

  2. Hey Julinka81 I am not a doctor, so I don’t want to tell you what you can or can’t use. It is best for you to ask your sister in law which ingredients you can or can’t use, based on her doctor’s advice.

    I can tell you though that when it comes to diabetics, a carb is a carb, whether it is from refined or from unrefined sugar. That doesn’t have to mean she cannot have this cake (with or without maple syrup); she most likely uses her insuline injection with the right dose to bring her sugar level to normal again afterwards. 

    But again: it’s best if you ask her yourself!

  3. I am trying to make a cake for my husband’s disabled sister who has diabetes ,that’s why I thought to leave out maple syrup .Do you think it’s acceptable ? ThAnk you

  4. Julinka81 Hi Juia! yes, you can leave out the maple syrup, but it will be less sweet. The agar agar is for stiffness, but you can use gelatine as a non-vegan option fo stiffness. I think cashew butter and prunes will be ok to use for the top layer, as long as you make sure to completely emulsify the dried figs. 

    This cake is completely sugar free, or better: it ONLY contains unrefined sugars. The options you give here will not make the cake unrefined sugar free, just so you know!

    Good luck! Let me know how it worked out, okay?

  5. Hi Angela,I wa sjust wondering of I could do this cake without agar,agar and maple syrup.Can I for example use dried figs or prunes for sweetness or cashew butter instead?I’d like to make it cokpletely sugar fee.Thanks for help Julia x

  6. This looks sooooo good!
    There’s only one problem: I don’t like coconut! Do you have some ideas of how to replace that?

    • Angela Willemse

      Hey Britt! Do you mean the dessicated coconut? You can just leave it out! The coconut cream doesn’t have a strong coco flavor to it (if you use natural coco cream), so I don’t think that would be a problem regarding taste. Otherwise you might want to try replacing the coco cream with almond/rice/oat milk and add extra agar agar and 2 banana’s for creaminess. I have never tried this though, so not sure if this would work. Let me know how it worked out!

  7. Wauw this is looking really good!

  8. Its even better the day after! Or two days after! Whoa. This is definitely a keeper -and the first cake I made that’s 100 percent perfect. Its so full of flavour and the acidity of the fruit (I also put in some raspberries in the layer mixture) combined with the sweet base is perfect. My friends are also hysterical and we ate the whole thing in 3 days;) It even gave me the urge to run back to my hometown to show off my cooking skills to my mom like a proud 8 year old;) THANKS – dont have a picture, it looks exactly like yours (damn proud of it;))

  9. Made it and its delicious! Except.. I’m wondering.. coconut cream is something I tend to avoid as much as possible because it contains lots of calories.. or am I wrong?

  10. Which coconut cream do you recommend?

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