Strawberry Cashew Cream Cake With Carob Drizzle
Strawberry Cashew Cream Cake With Carob Drizzle
Prep
15min
Total
1hr
Servings
8
Ingredients
11
Level
Mod
Prep
15min
Total
1hr
Servings
8
Ingredients
11
Level
Mod
Recipe by:Emily Von Euw
Strawberry Cashew Cream Cake With Carob Drizzle
Prep:15minTotal:1hrServes:8
Ingredients
Crust
Cream cake
Carob drizzle
Directions
Crust
  1. Grind the oats and almonds into flour in a high speed blender and then continue until they become a paste. This works perfectly if you have a Blendtec blender outfitted with the Twister Jar, but otherwise you may need to add some dates so it sticks together more, and do it in a food processor.
  2. You want to end up with a mixture that holds it’s shape when you press it together so add as many dates as needed, or some coconut oil or water. Press into the bottom of a lined spring form pan (mine was about 6 inches). Put in the fridge.
Cream cake
  1. blend all the ingredients – except the strawberries – together until smooth and thick, like {non-dairy} yogurt. Set aside about 1/4 or 1/3 of this mixture in a bowl.
  2. Throw the strawberries in the blender with the mixture that’s still in there and blend until it’s smooth and a lovely pink. You still want the texture to be like very thick yogurt so if it’s too thin, add some more coconut oil, cashews, or some dates.
  3. Pour onto your crust, then scoop on the remaining white cream mixture, spreading it evenly. Or not. Put the cake in the fridge for at least 12 hours, but preferably 24-48 hours, so the flavors can get to know each other.
Carob drizzle
  1. melt the coconut oil (if using) and then stir together all the ingredients until smooth.
  2. Garnish the cake with fruit and nuts, drizzle with carob sauce, and enjoy!
Ingredients
Crust
Cream cake
Carob drizzle
Directions
Crust
  1. Grind the oats and almonds into flour in a high speed blender and then continue until they become a paste. This works perfectly if you have a Blendtec blender outfitted with the Twister Jar, but otherwise you may need to add some dates so it sticks together more, and do it in a food processor.
  2. You want to end up with a mixture that holds it’s shape when you press it together so add as many dates as needed, or some coconut oil or water. Press into the bottom of a lined spring form pan (mine was about 6 inches). Put in the fridge.
Cream cake
  1. blend all the ingredients – except the strawberries – together until smooth and thick, like {non-dairy} yogurt. Set aside about 1/4 or 1/3 of this mixture in a bowl.
  2. Throw the strawberries in the blender with the mixture that’s still in there and blend until it’s smooth and a lovely pink. You still want the texture to be like very thick yogurt so if it’s too thin, add some more coconut oil, cashews, or some dates.
  3. Pour onto your crust, then scoop on the remaining white cream mixture, spreading it evenly. Or not. Put the cake in the fridge for at least 12 hours, but preferably 24-48 hours, so the flavors can get to know each other.
Carob drizzle
  1. melt the coconut oil (if using) and then stir together all the ingredients until smooth.
  2. Garnish the cake with fruit and nuts, drizzle with carob sauce, and enjoy!
Directions
Crust
  1. Grind the oats and almonds into flour in a high speed blender and then continue until they become a paste. This works perfectly if you have a Blendtec blender outfitted with the Twister Jar, but otherwise you may need to add some dates so it sticks together more, and do it in a food processor.
  2. You want to end up with a mixture that holds it’s shape when you press it together so add as many dates as needed, or some coconut oil or water. Press into the bottom of a lined spring form pan (mine was about 6 inches). Put in the fridge.
Cream cake
  1. blend all the ingredients – except the strawberries – together until smooth and thick, like {non-dairy} yogurt. Set aside about 1/4 or 1/3 of this mixture in a bowl.
  2. Throw the strawberries in the blender with the mixture that’s still in there and blend until it’s smooth and a lovely pink. You still want the texture to be like very thick yogurt so if it’s too thin, add some more coconut oil, cashews, or some dates.
  3. Pour onto your crust, then scoop on the remaining white cream mixture, spreading it evenly. Or not. Put the cake in the fridge for at least 12 hours, but preferably 24-48 hours, so the flavors can get to know each other.
Carob drizzle
  1. melt the coconut oil (if using) and then stir together all the ingredients until smooth.
  2. Garnish the cake with fruit and nuts, drizzle with carob sauce, and enjoy!
Notes

Cashew Strawberry Cream Cake with Carob Drizzle Lrg

Emily Von Euw

Chef: 

Creator of This Rawsome Vegan Life, a blog dedicated to sharing wholesome raw, vegan recipes and information about the lifestyle. Emily von Euw has recently released her first cookbook all about raw desserts called Rawsome Vegan Baking.