Vegan Strawberry Cream Cake (no Custard, No Oven Required)
1.
Cake base ingredients: 50 grams of raw almonds, 4 dates, 10 grams of coconut oil (to be melted in water), a little sea salt
2.
Strawberry cream ingredients: 100 grams of raw cashew nuts, 100 grams of strawberries, 50 grams of agave syrup, 50 grams of coconut oil (to be melted in water)
3.
Cashew cream (topping material): 100 grams of cashew nuts, 50 grams of coconut oil (to be melted in water), 20 grams of tongue syrup (for reference, adjust according to your own taste)
4.
Cake bottom method: Wash the raw almonds and date palms and absorb the water. First put the raw almonds into the wall breaker and beat them into powder, then add sea salt and date palms to smash, and pour out the powder.
5.
Add coconut oil and stir well. Pour the mixture into a 4-inch square movable bottom mold and place it in the freezer for 1 hour after compaction.
6.
Strawberry cream method: soak the raw cashews for 1 hour and remove them. Drain the water. (There is no need to soak for too long, it will absorb more water after soaking for a long time)
7.
Wash the strawberries, pour all the strawberry cream into the wall breaker and beat until smooth
8.
Take a few more strawberries, cut them into thin slices, and stick them on the side of the mold with the bottom of the cake
9.
Pour the strawberry cream into the mold, smooth the cream and put it in the freezer to freeze completely (freeze overnight). Take out the cake when you eat it and thaw it to the proper hardness.
10.
Soak raw cashews for 1 hour and remove them. Drain the water. Pour all the cashew cream ingredients into the wall breaker and beat until smooth. Put the cashew nut cream in the freezer for storage, move it to the freezer when it's needed, and thaw to the proper hardness to make floral decorations. After taking out the cake, put the cashew cream in a piping bag, squeeze the cashew cream along the edge of the cake, put blueberries, put strawberries in the center of the cake, and sprinkle some coconut flour to finish.
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