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Vegan strawberry cake (no bake)

20 min.
365 kcal
SteviaSweet Crystal

Freezer not oven: Our strawberry cake with almonds and cashew nuts is raw and will bring a smile to any vegan’s face. You bet.

Nutritional information per portion

365
kcal
1534
kj
14.5
Protein
19
Carbohydrates
29.5
Fat

Preparation 

Soak the cashews in cold water for several hours or overnight.
 
In a high-speed blender or food processor, combine the ground almonds, dates and coconut oil to form a crumbly mixture. Place the mixture in a lined springform tin (Ø 18-20 cm) and press down.
 
Purée the cashews, lemon juice and zest in a blender or food processor. Then add the strawberries, SteviaSweet Crystal, liquid coconut oil and salt. Blend until the mixture is creamy and smooth. Spread the topping onto the base. Freeze the cake for 4 to 5 hours or overnight. Then remove from the freezer and release from the tin. Leave to thaw in the fridge for about an hour. Decorate the cake with strawberries, fresh mint leaves and ground almonds.

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Base

100 g ground almonds
70 g (8-10 pcs) dried dates
1 tbsp liquid coconut oil

Topping

250 g cashews
juice and zest of half a lemon
250 g strawberries
1 tbsp SteviaSweet Crystal
4 tbsp liquid coconut oil
1/4 tsp salt

Serve with

100 g strawberries
  mint leaves
  ground almonds
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