Raw Strawberry Vanilla Cashew Cake

By Chef: Iselin Støylen
Posted: July 27, 2017


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If you’re a fan of light and fruity, yet creamy and decadent cakes, then you’ll  love this recipe. Featuring a beautiful cashew coconut crust, paired with three different layers of vanilla, lemon and strawberry cream, this is a dream of a cake. It can be served as an ice cream cake, or as a “regular” raw cream cake/cheesecake. Not only does it taste heavenly, it is also extremely pretty to look at. Don’t let yourself get intimidated by the many layers- it comes together quite easily.


Vanilla “cheesecake” layer
  • 1.5 cup raw cashews (soaked)
  • 1/3 cup melted coconut oil
  • 1/3 cup light, liquid sweetener
  • 2 tbsp lemon juice
  • 1/2 tsp vanilla powder
  • pinch of sea salt
Strawberry “cheesecake” layers
  • 3 cup raw cashews, soaked
  • 2/3 cup melted coconut oil
  • 2/3 cup light, liquid swetener
  • 2 tbsp lemon juice
  • 1/2 tsp vanilla powder
  • 1 cup fresh, or defrosted strawberries
  • For dark pink layer: 1-2 tsp beetroot powder


  1. To make the crust, simply process cashews and coconut in a food processor until a fine flour. Add in your liquid sweetener of choice (or dates) and salt and process until everything sticks well together. Press the dough into a lined tin and set aside.
  2. For the vanilla layer, blend all ingredients until completely smooth in a high speed blender. Spread over the crust and freeze until solid (1-2 hours or so).
  3. For the pink layers, simply blend all ingredients (except beetroot powder) until smooth in the blender. Spread half of the batter over the vanilla layer and set away in the freezer to set. Blend the rest of the batter with the beetroot powder. Spread this on top of the cake.
  4. Let the cake freeze for at least 2 more hours before serving. The cake can be served frozen, or you can let it defrost for a few hours on the kitchen benk (or overnight in the fridge). Decorate with fresh flowers or whatever else you have on hand.