Impress your guests with this light summer recipe. This pretty cake is filled with coconut yoghurt, vanilla, and fresh strawberries. Best enjoyed with family and friends.
This strawberry vegan cake has a light texture that’s less dense than classic raw vegan cheesecake.
Luckily, there is a plant-based alternative to gelatin and it’s called agar-agar. Agar is a type of seaweed that has extremely powerful thickening and gelling properties. Agar is commonly used by modernist chefs who specialize in molecular gastronomy, but you don’t need a chemistry degree to use it.
Agar agar can be used in any dairy-free, vegan recipe that calls for gelatin as a thickening agent, including sauces, jelly-based desserts, custards and puddings.
Few facts about Agar Agar you can find here.
Coconut yoghurt is a dairy-free alternative, made from coconut milk and probiotic cultures. Coconut yoghurt is incredibly rich and creamy and is full of probiotics which keep your digestive tract happy and healthy.
Ingredients
For crust:
- 1 cup almond meal
- 1/2 cup fine desiccated coconut
- 120g pitted Medjool dates (about 9pcs)
- 1/2 teaspoon vanilla paste
For filling:
- about 4 punnets of fresh strawberry
- 4 cups coconut yoghurt, room temperature
- 5 teaspoons agar-agar powder
- 1/2 cup coconut condensed milk (can be sub for coconut milk and sugar)
- 1-2 Tbsp light agave syrup
- 2 teaspoon vanilla paste
+ springform pan 22cm
+ cling wrap or strip of acetate
+ baking paper
Enjoy this light and creamy 5-Minute Berry Nana Ice Cream. Vegan Recipe
Directions
- For crust. Preheat oven up to 170C.
- Place all ingredients in food processor and blitz until sticky dough. Line 22cm springform pan bottom with parchment paper. Press mixture evenly and firmly into the base cake.
- Bake in preheated oven for 10 minutes or until they look dry on the surface. Let it cool completely in the mold.
- Line the springform pan with a strip of acetate (or cling wrap). Rinse and trim the strawberries. Trimming them all to the same height. Cut the strawberries in half and arrange them standing with the cut side against the acetate all the way around, place a few berries around the center.
- Combine in a saucepan coconut condensed milk, syrup, agar-agar and vanilla. Bring to a boil, gently simmer for 5 minutes, mixing occasionally using the whisk.
- Chill the mix slightly and transfer into the high-speed blender. Attention, agar thickens very quickly. If it happened you can reheat it again. Add coconut yoghurt. The temperature of yogurt and agar mixture should be approximately the same. Process until very smooth.
- Pour the yoghurt filling over the cake crust with strawberries. Cover with plastic wrap and either put in the refrigerator for about 3 hours to set. Serve the cake with plenty of strawberries.
- Store in the refrigerator for 1-2 days.
