A delicious no-bake vegan cake made of fruit, nuts, and natural sweeteners. This creamy chocolate strawberry cake is easy to make and is naturally plant-based! Recipe by Gal Shua-Haim
Vegan No-Bake Chocolate Strawberry Cake
Yield: 12 Slices
Calories: 437kcal
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- 9”-10” springform pan
Ingredients
Crust:
- 1 cup walnuts
- 2 Tbsp unsweetened cacao powder
- 10 medjool dates pitted
- Pinch of sea salt
- 2 Tbsp water
Chocolate Filling:
- 2 cups raw cashews
- ½ cup unsweetened cacao powder
- 1 cup full-fat canned coconut milk
- ¾ cup pure maple syrup
- ¼ cup water
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of sea salt
Strawberry Filling:
- 1 cup raw cashews
- 2 cups whole strawberries approx. 16
- ½ cup full-fat canned coconut milk
- ⅓ cup pure maple syrup
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
Toppings:
- 6 fresh strawberries
- 1 oz shaved dark chocolate
Instructions
- Fill a medium bowl with hot water and soak the raw cashews while you prepare the crust.
- For the crust, blend the walnuts in a food processor until fine consistency.
- Add the cacao powder, dates and salt; continue pulsing until dates are broken up. Add the water, and blend together until a sticky dough forms.
- Grease the bottom of a 10” springform pan and press the dough into the bottom.
- Optional: Save ⅓ cup of the crust dough to create chocolate date balls to place on top of the cake. Roll the dough into 5-6 balls and then roll into cocoa powder until coated. Transfer into an air-tight container and store in the fridge.
- Drain the cashews. Add cashews and the chocolate filling ingredients to a blender. Blend on high for 2-3 minutes until smooth.
- Pour the chocolate filling over the crust to create a chocolate layer.
- Rinse out blender to remove any chocolate residue.
- Blend the strawberry filling ingredients on high for 2-3 minutes until smooth.
- Pour the strawberry filling over the chocolate layer and lightly swirl the layers together with a butter knife.
- Cover the pan with plastic wrap and freeze the cake for at least 6 hours (or overnight).
- Remove the cake from the freezer and top with shaved dark chocolate, fresh strawberries, and chocolate date balls.
- Let the cake sit at room temperature for 30 minutes before slicing and serving.
Notes
Keep leftovers stored in the freezer for up to 3 months.
Nutrition
Serving: 1 of 12 slices | Calories: 437kcal | Carbohydrates: 49g | Protein: 9g | Fat: 26g | Saturated Fat: 9g | Sodium: 42mg | Fiber: 5g | Sugar: 33g | Vitamin C: 21mg
