This cake is modified from a traditional Swedish strawberry cream cake to be a healthy cake version.
- 2 cups pitted dates
- 2 tbsp apple cider vinegar
- 3/4 cup coconut milk
- 1 cup potato starch
- 1 cup almond flour
- 2 tsp baking powder
- 1/2 cup plant milk for moistening
- 2 tbsp corn starch
- 2 tbsp cold water
- 2 tbsp stevia sweetener
- 3/4 cup strawberry puree
- 1/3 cup fresh strawberry slices
- 2 tbsp corn starch
- 1/2 cup cold water
- 2 tbsp stevia
- 1 psc lemon
- 1/4 tsp turmeric powder as color
- 1 1/3 cup soaked cashews
- 1/4 cup coconut cream (the thick part in the jar)
- 150 grams dark vegan chocolate
- 1/2 cup strawberries
- 1/4 cup blueberries
- Start by soaking the cashews. Put hot / boiling water on top of them and soak them for at least 15 minutes, preferably longer.
- Turn the oven on at 350F degrees celsius. ( 175C ) Put parchment paper on the bottom of the cake pans.
- Make the date paste in a food processor by adding the pitted dates and water. Make it into a smooth paste. Scrape down the edges in the middle of processing.
- Mix the coconut milk and apple cider vinegar.
- In another bowl, mix the dry ingredients.
- Combine the plant milk and vinegar mixture with date paste. Add the dry ingredients. Mix evenly.
- Bake for 25 minutes.
- While the cake is baked in the oven, you can make the fillings. These become thick creamy, so there is quite a lot of corn starch.
- Strawberry filling: Stir the starch in a small amount of cold water. Mix in a saucepan the cornstarch-water, stevia, and fruit puree. Bring all the ingredients to a boil until the mixture thickens, constantly stirring with a whisk. Cool before filling the cake.
- Lemon filling: Grate the lemon zest. Add the lemon juice, zest, turmeric, and stevia to a saucepan. Heat it and mix in the water-cornstarch slurry, bring to a boil while stirring.
- Pour out the soaking liquid from the cashew nuts. Put in the food processor the soaked cashews and the thick part of the coconut milk from the jar. Add liquid just enough so you get the mass moving in the machine. You have to scrape the machine walls a couple of times so that all the small pieces of nuts become a silky paste. Add more coconut milk if you need to but the mass should be quite thick.
Filling the cake
- Cut the cake when cooled down; you can use toothpicks to help you get a straight cut line. Cut out the top that is uneven. Then cut the base into two layers. The top is not used for the cake. You can make it into cake pops, for example. One of the base parts is used as the top layer, so you get a flat base.
- Put the cashew cream in a piping bag. Moisten the bases but do not moisten the top layer. Put some cashew cream on the edges of the cake on the layers.
- Fill the layers with strawberry and lemon flavors and fresh sliced strawberries or other fruit if you want to.
- Use remaining cashew cream on the cake sides. You can use a piping bag to make patterns or finish the walls with a straight finish with a knife.
- Pretty decoration also comes from melted dark chocolate. To make a beautiful chocolate basket border, measure the height of the cake. Cut a piece of baking paper the same height or an inch higher. Place this piece on top of another larger piece of baking paper.
- Melt the chocolate, spread the melted chocolate with a spoon or piping bag over the baking paper to the pattern you want. Wait for the chocolate to harden. Once the chocolate has hardened, press it on the cake's edges and carefully peel off the baking paper. Depending on the cake's size, you may need two baking paper strips to cover the entire rim.
You can use additional spices in the cake base, such as almond or lemon aroma. You can flavor with cardamom or cinnamon also.
You can color the cashew cream with food coloring, beet juice, or turmeric if you want to. Chlorella or spirulina gives green color if you´re going to pipe green leaves.
As filling for the cake, you can use ready-bought lemon curd as well or strawberry jam. You can buy a ready one if you don't feel like baking.
Cashew icing can be replaced with store-bought icing or vegan whipping cream. If you use vegan whipping cream, it does not hold together so well, and vegan cream cheese is a better option if you want to decorate it as in the pictures.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: scandinavian
Keywords: gluten free, plant-based, sugarfree