This cake tastes like a strawberry milkshake. —EvE
SERVES 8 TO 10
CRUST
1 cup (80 g) rolled oats
1 cup (170 g) almonds
Dates, if needed
CREAM CAKE
2 cups (220 g) cashews, soaked in water for at least an hour, then rinsed
1 tsp vanilla extract
½ tsp sea salt
2 tbsp (30 ml) maple syrup
½ cup (120 ml) water
2 tbsp (30 ml) lemon juice
2 tbsp (28 g) coconut oil
2 cups (510 g) frozen strawberries
CAROB DRIZZLE
1 tbsp (14 g) coconut oil (optional)
1 tbsp (7 g) carob powder
2 tbsp (30 ml) maple syrup
GARNISH
Fresh strawberries, sliced, or fruit of choice
Toasted nuts of choice
FOR THE CRUST
Grind the oats and almonds into flour in a high-speed blender, and then continue until they become a paste. If the mixture isn’t sticking together, you may need to add some dates (so it sticks together more) and do it in a food processor. You want to end up with a mixture that holds its shape when you press it together, so add as many dates as needed, or some coconut oil or water. Press it into the bottom of a lined springform pan (mine was about 6 inches [15 cm]). Put it in the fridge.
FOR THE CREAM CAKE
Blend all of the ingredients (except the strawberries) together until smooth and thick, like nondairy yogurt. Set aside about one-fourth or one-third of this mixture in a bowl. Throw the strawberries in the blender with the mixture that’s still in there and blend until it’s smooth and a lovely pink. You still want the texture to be like very thick yogurt, so if it’s too thin, add some more coconut oil, cashews or some dates. Pour it onto your crust, and then scoop on the remaining white cream mixture, spreading it evenly. Or not. Put the cake in the fridge for at least 12 hours, but preferably 24 to 48 hours, so the flavors can get to know each other.
FOR THE CAROB DRIZZLE
Melt the coconut oil (if using) and then stir together all the ingredients until smooth. Garnish the cake with fruit and nuts, drizzle it with carob sauce and enjoy!