Thursday, 21 March 2013

strawberry banana cream cake with mint


You can feel GREAT about eating this cake because it's super healthy and has only simple, wholesome ingredients: fruit and nuts. Plus, it makes a cheerful, stunning dessert for any kind of party. Unless you are hosting a black-themed death metal get-together. Then you may want to consider making something else.


The pink filling is strawberries and bananas and the creamy outside is a blend of cashews, dates and orange. I suppose you could say this was made in anticipation of the eminent summer, because it IS sunny today. But at the same time, there's no reason you can't make this anytime of the year. 


I certainly recommend garnishing this cake with chocolate, berries and mint. When I took it out of the spring form pan I thought it looked rather plain (even though I knew about the surprise on the inside) so I chose to decorate the sides with mint leaves. I had dribbled a few spots of chocolate on parchment paper the day before and they looked very nice alongside the frozen berries. They all add different textures and colours to the presentation. 


This was actually quite easy to make and it didn't take much time, not including freezing. It may appear plain on the outside - unless you decorate with berries, mint and chocolate - but when you cut it open there's that burst of pink! My fave colour. If you have a fear of pink (umm...), just use blueberries instead of strawberries. Problem solved. 


strawberry banana cream cake with mint: 

Pink filling:
3 bananas
2 cups frozen strawberries (or other berries)
1-3 tablespoons coconut oil (optional but it will make it creamier) 

Cream exterior:
2 cups cashews
2 cup dates
1 peeled orange
2 tablespoons melted coconut oil
Water, as needed

To make the pink filling: put the bananas in your blender, followed by the frozen berries and blend until smooth. Spread evenly into a spring form pan, this pan should be slightly smaller than the second one you will use. I have an adjustable one so I simply made it smaller for this layer, then widened it for the second part. If you don't have either of those options, don't worry. The bottom part can be pink and you can just add the cream layer on top. Freeze until solid. 

To make the cream layer: blend all ingredients until smooth, adding as LITTLE water possible, if you need any at all. The less water you use, the creamier it will be. Using a larger-sized spring form pan, place the frozen pink layer inside and then spread the cashew cream layer around the sides and top. Or you can use the same pan and spread it on top. Freeze until solid and then garnish, slice and enjoy! Store in the freezer. 

58 comments:

  1. I've been reading your blog and recipes for only a short time now, and already I am totally hooked! I am amazed at what you can achieve with simple, wholesome, natural (and yummy) ingredients! I can't wait to try (MANY) of these -- thank you so much for your enthusiasm, your love for healthy food, and for your positivity and encouragement to all your readers! Your blog makes my day brighter!

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  2. You are so creative! This cake is such a great idea. I love how theres no sugar, condensed milk or any of that other crap! The only thing is, dates are suuuuuper expensive here - what would be a good alternative? Half dates and half honey?

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    1. Yes mam! Uh oh.. yep go ahead and do that =)

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  3. Woah. Woah. Woah... Holy moly I am making this ASAP. Amazing, girl. xx

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  4. Any ideas for what to use as a replacement for the coconut oil? Passover is next week and I would love to make this desert. However, I cannot find coconut oil that is Kosher for Passover.

    Thanks!

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    1. How about olive oil? Would the flavor be too strong?

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    2. Noooo! Coconut oil is solid at room temperature, so is used largely to firm-up raw desserts, plus to add extra creaminess. Olive oil would likely have the opposite effect, making this more runny & savoury-tasting! Try using cocoa butter instead :) Also, you can find kosher coconut oil online, so you have just enough time to order some, if you wanted :)

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    3. Jen is right - do NOT use olive oil. Best to use cocoa butter, more dates or another banana but I found some kosher coconut oil!

      http://www.amazon.com/General-Nature-Kosher-Organic-Coconut/dp/B008Y0SISO

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  5. Wowoowowow!! Looks, as always, absolutely amazing. Well done girl you are so talented!!!

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  6. You have me fully hooked on raw food and I'm spreading the love. I stumbled across your blog a few weekends ago and have definitely been inspired in the kitchen! Amazing work x

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  7. Your foods are always so inspired. This looks amazing!

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  8. Oh my gosh- I can't wait to make this!
    Really excited because this cake is blended! Unlike most recipes which call for processing. And I have a blender, but no food processor yet.

    What food processor do you have by the way?

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    Replies
    1. Thanks, Sonya! I have the newest one by KitchenAid and love it.

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  9. When you say freeze until solid - on average how long have you left it until ready to serve? Thanks

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    1. A couple hours for the pink layer, depending on the shape, and then a couple more for the entire thing. =)

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  10. As soon as berries hit the market - I'm there :D !

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  11. Hey Emily!

    I just made the cake today for my bf as a surprise but now I´m not that sure if it´ll be a good surprise :/
    Is the pink layering supposed to melt away? Maybe the coconut oil should be added to the fruits as well to give it a more solid stand.
    I don´t know, maybe i did something wrong :( The cake doesn´t taste that wel with the strawberries frozen or half- frozen.

    Nevertheless, I LOVE you for beeing so creative. Best vegan blog I´ve ever came across :**

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    Replies
    1. Oh, oh dear! Sorry about that! Yes, with mine, I let it thaw a little before eating so the fruit layer was creamy. Adding coconut oil would definitely solve your problem =S

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    2. Thank you! Definitely trying that again.
      Oh and sorry for my poor English, German, you know ;)

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  12. Trying this RIGHT NOW.

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  13. Wowow, woow, oooh, oooh..soo goood , owowow...wow!!!

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  14. Question on this pie - I had trouble with the pink layer as well. In my freezer it turned out more like a popsicle type of texture - though I feel its meant to be more of a creamy cheesecake-y type of texture. When I kept it out to thaw, I noticed all kinds of strawberry-flavored water melting out from the strawberry layer. I was wondering if I should try using just fresh strawberries? Or would adding coconut oil to this layer help with that too? Also - how do you usually store this pie? In the fridge I had the problems with the strawberry flavored water seeping out and in the freezer I had problems with it being frozen solid. Thanks for the advice! :)

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    Replies
    1. Thanks for the questions! Adding coconut oil would help for sure. And please store in the freezer! I should have mentioned that - my bad.

      cheers! xx

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    2. Thank you!! :)

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  15. Hey :D I'm trying to avoid cashews, is there a replacement I could use? <3

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    1. Sure! Instead of 2 cups of cashews: use 1 banana, 1 cup dates and 1/2 cup fresh coconut meat if you can find it. If not, use another 1/2 banana. It won't be as creamy but I'm sure it'll be just as delicious, with different flavours.

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  16. Wow, this cake looks fantastic! I'm def gonna try it, but can you please tell us the size of the larger spring form pan you were using (I'm a beginner cook...)

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    1. Thank you! I have an adjustable pan so for the outside, it was probably about 8 inches and the inside was maybe 7? As long as you have two different size pans, it shouldn't be a problem =)

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  17. Thank you so much! I think you are a culinary genius, and at such a young age this is truely remarkable. Looking forward to receiving your future recipes. Cheers from Israel!

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    Replies
    1. Oh jeez I am blushing. Thank you so much! ><

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  18. what do you think about using a LITTLE, VERY VERY VERY LITTLE amount of some gum to prevent the formation of the ice crystals?

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  19. I am making this tonight for my mom's birthday, thank you! About how long does the cake take to freeze?!

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  20. Hello Emily. I am thinking of making this cake and I was wondering how do you melt the coconut oil for the "cream exterior"? Also, how long will the cake last if left outside once it is frozen?

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    1. Hey, Esther! It will last quite a while if it is stored properly. A few weeks? You melt the oil by placing it in a bowl that is sitting above steaming or boiling water, until it becomes liquid! :) Don't let the bowl touch the water though.

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  21. Hi. I'm making this cake today to serve tomorrow. I know you need to freeze it but do you need to leave it out the freezer for a while before serving? Just wondering how hard it goes

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    1. Yep! You want it to thaw for a good 30 mins or so, so it can soften up and get creamy :)

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  22. Hey, I made this dessert & it was a hit! Although mine was still chunky, like no way near as creamy smooth cashews like in your pic. How did you do that?...I want to make it again ;) Thanks for the fantastic recipe!

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  23. Do you have any nut-free frosting options because I have a nut allergy...
    Big fan!!!
    Thank you for all of your delicious recipes!!!

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    1. Yes! For this recipe and other ones that need something to be creamy and thick: use young coconut meat. For my other ones: you can oats, seeds, or buckwheat groats instead of nuts (in crusts).

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    2. Thank you soooo much! I will definitely make this!!! So excited... :)

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  24. Hi Emily! I love the look of this cake. What do you think about soaking the cashews in water to achieve more of a creamy texture? Would that decrease the amount of cashews needed in the recipe?

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    1. You'd need the same amount but yes that's a great idea!

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  25. Simply elegant - I have been missing out on desserts since going GF- vegan seems to be the way to go for me if I still want to enjoy sweets, while staying on the healthy side.

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  26. I have made this recipe quite some times now but it is still a fav of me and my (carnivore) boyfriend. It's his favourite recipe of all things I've made so far! And so darn easy. Truly amazing, love it <3

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  27. I am exuberated to come across this website.

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  28. Oh no, maybe I will make this one instead of the chocolate one hmm… oh my I'm in a dilemma. Your blog is beyond amazing. What took me so long to come here!!!! GAH.

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  29. http://www.amazon.com/b?_encoding=UTF8&site-redirect=&node=1000&tag=tabbooingcom-20&linkCode=ur2&camp=1789&creative=9325

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  30. I am making this right now. I am a new raw foodist and have been slowly stocking my pantry and learning about basic crackers, sauces etc. My wonderful, carnivore, husband, my awesome 27 yr old son and my mother taste test all my dishes and I am SURE they will LOVE this one!!

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  31. I wish I had one of those freezers like they have on Masterchef!!!!! Thanks so much for this, you are the best!!! :-)

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  32. Your photos always look AMAZING!! Do you have any tips for photographing food in general/ presenting desserts such as this? This looks great!!
    From, Charlotte (:

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  33. @Charlotte - thank you :) I only use natural lighting! That's the main thing.

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  34. Do you need to soak the cashews?

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  35. @Allison - you can if you want, but it is not necessary :)

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