Happy Midsummer everyone!
I'm a huge raw cake lover! It's amazing how you can make awesome looking, sweet tasty cakes using only natural, healthy ingredients. I made this strawberry-vanilla raw cake for Midsummer (something we celebrate in Finland during this time) and got so many requests to get the recipe, so here it comes!
This cake is vegan and gluten-free.
The original recipe I followed is in Finnish, and you can find it HERE. I just replaced blueberries with strawberries and added some extra lime to the strawberry layer!
To make this cake, you need a very powerful food processor. Bar mixers or blenders are usually not powerful enough to mix the dates and nuts. But once you have a good kitchen machine, making this cake is super easy and fast!
Please note you need to soak the cashews in cold water for a few hours before making the cake.
STRAWBERRY VANILLA RAW CAKE
Remove the stones from the dates. Process the almonds, dates, coconut flakes and salt in your food processor until the nuts have become crumbs and the mixture sticks together when you press it. You need a powerful food processor for this job!
Press into the bottom of a spring-form pan with removable botton and put in the refrigerator.
WHITE VANILLA LAYER
150 g Cashew nuts (soaked in cold water for a few hours)
0.5 Cup coconut milk (thicker part from the can)
1-2 table spoons of water
2 table spoons of agave syrup (or honey)
80 g melted cacao butter
1 tea spoon of bourbon vanilla
A pinch of sea salt or rose salt
Blend all ingredients except cacao butter in your food processor /hi-speed blender until very smooth, then add the melted cacao butter, and blend it in. Pour onto the crust and put in the freezer.
150 g Cashew nuts
Bit over 1 cup of fresh strawberries (if you use frozen berries, melt them before making the cake)
Juice of 1/2 lemon
1/3 cup water / or coconut milk
50 g melted cacao butter
1 table spoon melted coconut oil
6 medjool dates
Juice of 1 lime
A pinch of bourbon vanilla
A pinch of sea salt
Blend all ingredients except cacao butter and coconut oil in your food processor /hi-speed blender until very smooth, then add the melted cacao butter and coconut oil, and blend them in. Taste! If you have a very sweet tooth, you can add some honey or agave syrup. Remember that freezing takes some of the sweetness away, so the end result won't be as sweet as the filling now.
Make sure that the vanilla layer is totally frozen before you add the strawerry layer on top of it.
Freeze the cake at least for 3-4 hours or even 1-2 days before serving. Take out of the freezer 1 hours before eating. Enjoy! :)