Vegan No-Bake Chocolate Strawberry Cake

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 Cak

Vegan No-Bake Chocolate Strawberry Cake

Prep Time: 20 minutes
Freeze Time: 6 hours
Yield: 12 Slices
Calories: 437kcal

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  • 9”-10” springform pan



  • 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
  • cup pure maple syrup
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract


  • 6 fresh strawberries
  • 1 oz shaved dark chocolate


  • 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.


Keep leftovers stored in the freezer for up to 3 months.


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

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