Dingle Strawberry Cream Cake

Dingle Strawberry Cream Cake

posted in: Desserts | 0

This cake is not only a vegan cream cake but an absolutely dream cake:) I came up with this recipe when I had two punnets of fresh aromatic Irish strawberries sitting in my fridge and waiting to go with me on an adventure.

The name Dingle Strawberry Cake came to my mind after my recent trip to the Dingle Peninsula in Ireland, one of my favorite corners of this world. This place if filled with so many colors, aromas and flavors that I decided that I would love to have a cake which would remind me of all the beauty of Corca Dhuibhne.

Ingredients:

Base:

200g mixed nuts (I used almonds, brazil nut, hazelnuts)vegan, strawberry, cream cake, dessert, dairy-free, gluten-free

2 tbsp coconut oil

3 Medjool dates

1 tsp vanilla extract

2 tbsp cocoa powder

1 tbsp chia seeds (optional)

2 tbsp liquid sweetener (I used date syrup)

 

Filling:

150g soaked cashews

1 frozen (ripe!) banana

1 tsp vanilla extract

juice of 1 lime

1 tbsp of runny honey/agave syrup

3 tbsp of plant milk (I used almond)

 

Decoration:

Irish strawberries

star fruit

blueberries

chopped white and dark chocolate

vegan, strawberry, cream cake, dessert, dairy-free, gluten-free

How-to:

  1. Base: Preheat the oven to 180 degrees C. Mix all the ingredients in a food processor/blender until smooth. You may have to add more coconut oil/water to achieve a pastry-like consistency. Line a cake tin (spring form) with baking paper and press the mixture into the bottom of the spring form. Bake for 10 min. You may want to keep an eye on it or put on it some baking beans if you want to.
  2. Filling: Soak the cashews in hot water for 15 min. Add all the filling ingredients into the food processor/blender. Add first 1 tbsp of almond milk and add more later if needed.
  3. Once the base has cooled down to room temperature, spread the filling layer on top of it and put the cake in the spring form into the freezer for at least an hour before decorating.
  4. Once the filling is firm, take the cake out of the spring form tin and decorate to your liking.

vegan, strawberry, cream cake, dessert, dairy-free, gluten-free

 

Enjoy thawed but cooled!

 

I’d be very happy to hear from you! Let me know how you liked the recipe!

Xxx Polina

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