Strawberry Cashew Cream Cake With Carob Drizzle

Name: Strawberry Cashew Cream Cake With Carob Drizzle
Prep time: 15 min
Cook time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 cup rolled oats; 1 cup almonds; dates ((if needed)); 2 cups strawberries ((frozen)); 2 cups cashews ((soaked in water for at least an hour then rinsed )); 1 tsp vanilla extract; 1/2 tsp sea salt; 2 Tbsp maple syrup; 1/2 cup water; 2 Tbsp lemon juice; 2 Tbsp coconut oil; 1 Tbsp carob powder; 2 Tbsp maple syrup; 1 Tbsp coconut oil ((optional))

Posted on April 1, 2015 by Emily Von Euw in Desserts

Serves

Level

Mod

Ingredients

Ingreds.

Total

1hr

Serves

Level

Mod

Ingredients

Ingreds.

Total

1hr

I think if everyone knew that you could have a raw vegan cream cake that looks and tastes as amazing as this inspirational creation, there’d be a lot more raw vegans around! Is this what they call a case of “having your cake, and eating it too“?

It’s never made sense to me why anyone would want to have a cake and not eat it. I mean, the whole point of having cakes is to eat them. But looking at this Strawberry Cashew Cream Cake, I can see why people might want to just have it. Look at this thing! It’s a work of art. In cake form!

The combination of carob and maple syrup is amazing. The dark sweetness of these two flavors really compliment the tartness of strawberries. Carob is an amazing substitute for cocoa that comes from a cool Mediterranean tree. The taste is almost like a cross between chocolate and raisins. It works wonderfully as a drizzle, with it’s unique yet familiar flavor.

The hardest part about this recipe is waiting for your cream cake the set in the fridge. Try to wait at least 24 hours. Consider that the time to “have your cake”, and only after that you get to eat it!

Ingredients

Crust

1 cup rolled oats
1 cup almonds
dates (if needed)

Cream cake

2 cups strawberries (frozen)
2 cups cashews (soaked in water for at least an hour then rinsed )
1 tsp vanilla extract
1/2 tsp sea salt
2 Tbsp maple syrup
1/2 cup water
2 Tbsp lemon juice
2 Tbsp coconut oil

Carob drizzle

1 Tbsp carob powder
2 Tbsp maple syrup
1 Tbsp coconut oil (optional)

Servings:

Units:

Directions

Prep

15 min

Total

1 hr

Crust

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.
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

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.
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.
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

melt the coconut oil (if using) and then stir together all the ingredients until smooth.
Garnish the cake with fruit and nuts, drizzle with carob sauce, and enjoy!