Desserts/ Vegan

Raw Vegan Strawberries and Cream Cake

vegan strawberries and cream cake

Summertime Raw Vegan Strawberries and Cream Cake

raw vegan strawberries and cream cake

Yall…I have no words. This cake is a dream! And much easier to make than you would think. You simply need a food processor or a good blender, and you’ll have this cake made in no time!
raw vegan strawberries and cream cakeraw vegan strawberries and cream cake

I love pretty cakes-I topped this one with some caramelized cacao nibs from a farmers market in the mountains recently, edible flowers, and strawberries and blueberries. And it’s plant-based, too!raw vegan strawberries and cream cake

This cake has the PERFECT consistency after about 10 minutes out of the freezer.

Raw Vegan Strawberries & Cream Cake

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raw vegan strawberries and cream cake

Raw Vegan Strawberries & Cream Cake

  • Author: Caroline


Delicious no-bake cake made from feel-good ingredients like cashews, sacha inchi, strawberries, and dates. Healthy & nutritious! Your new favorite summer cake that’s also vegan and gluten free.



For the Crust:

  • 1 cup raw walnuts
  • 1/2 sacha inchi (can sub almonds)
  • 2/3 cup chopped dates
  • 1/4 tsp sea salt

For the Filling:

  • 1 1/2 raw cashews (soaked and drained overnight)
  • 1/3 cup maple syrup or date syrup
  • 1/4 cup lemon juice
  • 1 tsp vanilla extract
  • dash of sea salt
  • 11 1/2 cup chopped strawberries
  • 1 TBSP goji berry powder


In a food processor, process the walnuts and sacha inchi into a coarse meal. Add the dates and sea salt and continue to process until combined and a sticky dough-like texture is formed.

Press the mixture evenly into a springform pan sprayed with coconut oil. Set in freezer to set while you prepare the filling.

In a food processor or high-powered blender, add the soaked and drained cashews, maple syrup, lemon juice, vanilla extract, and sea salt. Blend on high until a smooth filling is formed (this may take more than a minute or two).

Spoon only 1/3 of the mixture evenly over top the crust, spreading evenly to cover. 

Add the strawberries and the goji berry powder to the remaining mixture in the food processor and blend on high until smooth. Pour over top the cake and spread until smooth and even. 

Let sit in freezer for at least 2-3 hours before serving. Take out ~ 10 minutes before enjoying for the perfect consistency.


*Sacha inchi is packed with more than 20x the omega 3 content of salmon, and is also a good source of plant-based protein and fiber. Similar to peanut, but actually a seed! Definitely worth trying if you haven’t yet!

  • Category: Dessert
  • Method: No Bake

Keywords: raw, vegan, strawberries, cream, cake, cashews, no bake, gluten free, plant-based dessert

raw vegan strawberries and cream cake

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