25 Mar 2015


This cake tastes like a strawberry milkshake. The best part is: it's good for you and really easy to make. Oh, that was two parts.

I been tryin' to include more colour in my diet lately. Don't get me wrong, I have green smoothies and carrot juices, bananas blueberry nice cream and baked jewel yams like errday. But I DO admit I get into routines. I let myself fall into the pattern of ONLY having the things just listed, day in and day out. So I guess a better way of saying "tryin' to include more colour in my diet lately" is: I am trying to get a more colourful VARIETY out of my diet these days. Inspired by Instagram accounts like this one, I realized I'd gotten lazy with trying new fruits and veggies. So off I went to the grocery store yesterday and bagged up a bunch of fresh ingredients I haven't gotten in awhile: papaya, mango, broccoli, purple cabbage and grapefruit. And I got tangelos too, which I had never had before but lemme tell ya: they are deliciously juicy and sweet, very similar to oranges but cooler-looking. Well ok, now I have made oranges feel bad. Oranges: you are JUST as cool-looking. I meant to say tangelos are DIFFERENT-looking. I love all ya'll citrus fruits, mkay!?

Then today I went to my fave organic vegan grocery store downtown, Eternal Abundance. Pretty sure I was MEANT to visit because they were having their monthly 15% off customer appreciation day thingy. Perf. I stocked up on all things beautiful (which is actually like everything in the store): more mangoes, apples, collard greens, more broccoli, cilantro, more tangelos, oranges, avocado and coconut meat. OH. AND. BHARI. DATES. You need them in your life. That is all. Get 'em from here if you're in North America.

So I have been juicing up a storm and adding waaaay more greens to my meals. I actually put purple cabbage in my smoothie. These are new horizons and I am lovin' it. Some people think social media sites like Facebook, Pinterest and Instagram are just a waste of time but I have to disagree. They inspire me with colourful photos and recipe ideas! When I get a little bored with my go-to meals, I just look through my IG feed and find myself reinvigorated with raw vegan kitchen creativity. So now that I have written a decent-length post, I can offer you a recipe. Check out this sexy best.

Makes 8-10 servings

1 cup rolled oats
1 cup almonds 
Dates, if needed

Cream cake:
2 cups frozen strawberries
2 cups cashews, soaked in water for at least an hour then rinsed 
1 teaspoon vanilla extract
1/2 teaspoon sea salt
2 tablespoons maple syrup
1/2 cup water
2 tablespoons lemon juice
2 tablespoons coconut oil

Carob drizzle:
1 tablespoon carob powder 
2 tablespoons maple syrup
1 tablespoon coconut oil (optional)

To make the 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.

To make the cream: 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 flavours can get to know each other.

To make the 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!

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  1. Hi,

    Great idea for a cake, can't wait to try it out. I just have one question - is the coconut oil enough? Typically, with these quantities, the amount I've used in recipes is 1/2-3/4 cups of coconut oil. Did yours set properly?

  2. With the ingredients in this I can't see how it would set unless put in the freezer?

  3. A cake that tastes like a strawberry smoothie? I'm in!

  4. Lovely recipe! Don't hesitate to share some low fat creations as well :)

  5. I love colourful fruits and veggies! I can't get enough of them!

  6. Omg now I need to do this right nooow yumm


  7. I love these types of raw cakes! Mmm!

  8. This recipe and your photos are so beautiful. I used to just love strawberry milkshakes, so I'm excited to have something similar in cake form!

  9. This is perfection! I cant wait to make this! And I cant wait for your next cookbook!

  10. Love your haircut!
    Do the strawberries have to be frozen? x

  11. It looks amazingly good :).
    Next "must try".
    / Madelaine

  12. This is absolutely beautiful. Did you line the pan with parchment paper before putting in the crust?

  13. @Anonymous - thank you :) No but that is what I used.

    @sunshine2 - THANK YOU! Nope! xo

  14. @Bogdan - it worked for me, but i did have to throw it in the freezer for a little bit before cutting, but I eat a relatively low fat diet so it's worth it to me. If you don't mind coco oil, use as much as you like! <3

  15. I came home thinking "what will I do with these super cheap yummy strawberries?" and now I know.

  16. Hi girl, love your blog, but wanted to know if all of those recipes listed are in your books? I want to buy both of them but wanted to make sure those amazing cake recipes are also on your book (including this strawberry cashew cream cake) !!!

  17. Hi girl, love your blog, but wanted to know if all of those recipes listed are in your books? I want to buy both of them but wanted to make sure those amazing cake recipes are also on your book (including this strawberry cashew cream cake) !!!

  18. This cake seems amazing, thanks for the inspiration!

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  20. This looks delicious and beautiful! I have a birthday coming up, so this might have to be my present to myself.

  21. This STRAWBERRY CASHEW CREAM CAKE with CAROB DRIZZLE looks amazing, and the crust of it looks so delicious, and very easy to make, i love the crust on pies, cakes, and such the most. This is a crowd pleaser.

  22. AnonymousMay 18, 2015

    I made this cake yesterday, ready to eat tonight, and it tastes absolutely divine!! The recipe is perfect! Thank you!

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