Silky Strawberry Cake
Silky in texture, bursting with fresh berry flavor, and naturally sweetened. The filling, made from cashews and coconut cream, holds together beautifully even without any setting agents, while lemon and strawberry powder give the cake a bright and well-balanced taste. A perfect choice if you’re looking for a dessert made from clean ingredients that still feels festive.
Yield: 10–12 slices
Crust:
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180 g gluten-free biscuits
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90 g coconut oil, melted
Filling:
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300 g cashews
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300 ml thick coconut cream (only the solid top layer from the can)
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4–5 tbsp agave syrup (to taste)
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4–5 tbsp lemon juice
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1½ tsp vanilla paste
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¼ tsp salt
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3 tbsp coconut oil, melted
Topping:
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Fresh strawberries
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Mint
Instructions:
First, place the cashews in a bowl and cover them with room-temperature water so that the nuts are fully submerged. Soak for at least 4–5 hours, preferably overnight.
To make the crust, crush the biscuits and mix the crumbs with the melted coconut oil. Press the mixture into the bottom (and optionally slightly up the sides) of a parchment-lined 20 cm springform pan. Place in the refrigerator to chill.
Drain the cashews and blend them with the thick coconut cream until completely smooth. Add the strawberry powder, agave syrup, lemon juice, vanilla, salt, and melted coconut oil, then blend again until smooth and thick. Pour the filling over the crust, smooth the surface, and let the cake set in the refrigerator for at least 5–6 hours, ideally overnight.
Before serving, sprinkle additional freeze-dried strawberry powder over the cake and decorate with fresh berries. Slice with a sharp knife dipped in hot water and serve.
