Raw Strawberry Layer Cake

Recipes

I love this cake! It looks so “sexy”… It was made for another birthday and they tell me that it tasted wonderful. The cake is very high and very filling, so if your making one, stick to 6-7 inch. The creamy strawberry frosting really enhances the richness of the chocolate cake and who can really resist strawberries with chocolate? This is really a cake to impress.

Chocolate Layer

  • 1 cup date paste (soaked dates for 20 minutes in water – make date paste bi blending your dates with a bit of water)
  • 1/4 cup almond milk (or any other)
  • 1/4 cup pure maple syrup (or any other raw sweetener)
  • 1/4 cup melted coconut oil
  • 2 tablespoons vanilla extract
  • pinch of pink himalayan salt
  • water as needed
  • 3 cups ground almonds
  • 1 cup coconut flour
  • 1/3 cup ground flaxseed (flax meal)
  • 1/2 cup cacao powder + 2 tablespoons
  • pinch of himalayan pink salt
  • vanilla

Strawberry Layer

  • 1 cup raw cashews, soaked in cool water overnight
  • 1 1/2 cups fresh strawberries
  • 1/4 cup rice malt syrup
  • 1/2 cup coconut oil, melted
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • pinch of himalayan pink salt
  • 1/4 cups coconut milk

Chocolate Ganache

  • 1/2 cup cocoa powder
  • 1/4 cup coconut oil (melted)
  • 5 Tbsp maple syrup
  • 2 Tbsp almond butter (otional)
  • pinch of salt

OR (not raw, but still amazing)

  • 260ml coconut cream
  • 220g dark (85% or 90% cocoa) chocolate
  • 1/2 teaspoon vanilla bean powder
  • 1 tablespoon rice malt syrup

 

For the Chocolate Layer blend the date paste, almond milk, maple syrup,coconut oil, vanilla, salt and water. When smooth add the rest of the ingredients and blend. Set aside.

For the Strawberry Layer Blend all ingredients in high speed blender until consistency is smooth. Divide the cake into thirds pressing the first one into a 6-inch springform cake pan. Next spread a layer of strawberry frosting on top. Set in the freezer until this layer has hardened and alternate between the two mixtures until you have made three layers. Place cake in the freezer for 2 hours to set.

At the end make the Chocolate Ganache. If you choose the first option – blend together all the ingredients until you get a smooth cream. Add more cocoa powder if it’s to liquidy. Pour over your brownies and let it set in the fridge.

or

Heat the coconut cream, rice malt syrup and vanilla powder in a saucepan until it simmers. Then pour into a mixing bowl, holding about 3 tablespoons back in the pan for emergency use later, if needed. Add chocolate, whisking it through until silky and melted. If the fats separate and your cream develops a chocolate cottage cheese appearance, just add that additional coconut cream you saved, whisking swiftly to bring it all back together. Once silky, pour over your dessert and let it set in the fridge until the cream hardens.

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