LIFESTYLE

Strawberry Nut Cake

IMG_4915
This little sweet fix has been made at least once every week since coming up with the recipe and I’m so excited to share it with my lovely readers! This strawberry nut cake is a perfect summer dessert thats both flour less and natural. Which equals happy tummys + goodbye sweet cravings!…


This little sweet fix has been made at least once every week since coming up with the recipe and I’m so excited to share it with my lovely readers! This strawberry nut cake is a perfect summer dessert thats both flour less and natural. Which equals happy tummys + goodbye sweet cravings!

Strawberry Nut Cake
A refreshing, frozen treat perfect for summer days.
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3640 calories
296 g
0 g
268 g
71 g
97 g
927 g
655 g
173 g
0 g
157 g
Nutrition Facts
Serving Size
927g
Amount Per Serving
Calories 3640
Calories from Fat 2263
% Daily Value *
Total Fat 268g
413%
Saturated Fat 97g
485%
Trans Fat 0g
Polyunsaturated Fat 37g
Monounsaturated Fat 120g
Cholesterol 0mg
0%
Sodium 655mg
27%
Total Carbohydrates 296g
99%
Dietary Fiber 29g
114%
Sugars 173g
Protein 71g
Vitamin A
3%
Vitamin C
238%
Calcium
44%
Iron
142%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Crust
  1. 1/2 cup raw almonds
  2. 1/2 cup soft dates
  3. 1/4 tsp. sea salt
Filling
  1. 2 1/2 cups raw cashews, soaked for 5 hours
  2. juice from two medium lemons
  3. 1 tsp vanilla extract
  4. 1/3 cup coconut oil
  5. 1/3 cup raw honey
  6. 1 cup strawberries (thaw if frozen)
Crust
  1. Place "Crust Ingredients" i.e almonds, dates and salt into a food processor and process until crumbly. Test your crust by rolling a small amount of the mixture in your hands - if the ball holds together than your consistency is perfect!
  2. Scoop out the mixture onto your cling-wrap lined spring-form pan. Press and smooth down the crust until smooth, compact and an even thickness is achieved throughout. Place aside.
  3. Rinse your food processor.
Filling
  1. Place all "Filling Ingredients" except the strawberries in the blender i.e. soaked nuts, lemon juice, honey, coconut oil and vanilla extract. Blend until very smooth and creamy.
  2. Pour about two thirds of the mixture onto your crust and smooth over so it is of even thickness.
  3. Place the strawberries in the blender in with the remaining filling and blend. Pour over the first layer of filling creating 3 different layers (crust, nut filling, strawberry/nut filling).
  4. Place into freezer until solid.
  5. To serve, remove from freezer approx 15mins before serving. Store leftovers in the freezer.
Notes
  1. You can also tweak this recipe to make little cupcake versions by using a muffin tin in place of the cake tin!
beta
calories
3640
fat
268g
protein
71g
carbs
296g
more
cat'elle. http://cat-elle.com/

 

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2 Comments

  • Reply
    Nicole Cruz
    January 7, 2015 at 7:03 pm

    Looks really good!! πŸ™‚ how do you have time to blog with all your roles in life? teach me!! haha

    • Reply
      Catriona Gray
      January 8, 2015 at 2:27 pm

      Hehe! Its all about organising in advance! Blogging looks easy but it requires so much planning! Goodluck! πŸ™‚

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