Chocolate Strawberry Raw Vegan Cake

I would have already posted a recipe for this cake but due to a number of circumstances, the cake itself became a terribly distressing topic for me. It started out as one of those “ohmygodIhavetomakethis” cakes- one that I was preparing specially for my daughter’s birthday. I had spent hours researching the best recipes and combinations for each of the individual parts of the cake. I later spent a full day sourcing the ingredients. The actual cake itself took me two days to make. I made sure to let each layer settle and gain the perfect consistency and temperature before I moved on to the next. All in all, it was a heroic effort. If I do say so myself…

Here’s the thing- the moment it was done (and I luckily took a few photographs and even ate a forkful), the entire cake slid off the plate and landed face down on the kitchen floor. It wasn’t one of those, “oops, I dropped my food” kind of things. There were tears. My dog went running to the scene of the crime with drool dripping down his chin while I grabbed all the forks I could and put them into the hands of my daughter, nanny, friends and housekeeper and told everyone to go for it. I was not letting that cake go to waste. It was a free for all. And it was really really good.

I probably shouldn’t admit it, but we pretty much polished off most of the cake….Dudy the labrador played his role as well.

It doesn’t end there though. I was quite pleased with myself having taken the photos of the cake before the plate-to-floor disaster because at least I would have the memory of the beautiful cake…and would be able to post the recipe and pics to the blog. Here’s the thing though. That afternoon, as I was quietly minding my own business, my phone broke. Hmmm…I lied. And since I’m being candid here: I got into a fight with my husband and threw my iphone at the wall. (anger management, much?) Needless to say, the screen broke, the display broke and somehow I lost ALL of the info, photos and media I had in the phone. Being the genius that I am, I hadn’t backed it up in about three months and I don’t use icloud anymore (after a negative experience. Ah hem)

Other than losing about 30 or 40 gorgeous plates of food that I had been working on, I LOST THE PHOTOS OF THE CAKE! Luckily, the one you see here was sent to my friend just after I had taken it saying “look what just ended up on the floor.”

SOOO…I do have proof that I made it and that it was pretty good looking. So here’s the recipe below (at least I didn’t lose that!!) x


Chocolate Strawberry Raw Vegan (cashew) Cake

Base ingredients:

  • ½ cup ground pecans
  • ½ cup ground almonds
  • ¼ cup cocoa powder
  • ½ cup chopped pitted dates
  • 1 tbsp virgin coconut oil

Strawberry filling ingredients:

  • 2 cups raw cashews (soaked overnight)
  • ¼ cup plus 2 tbsp virgin coconut oil
  • Seeds from 1 vanilla bean
  • ½ cup maple syrup
  • 1 medium ripe banana
  • 2 cups chopped fresh (organic) strawberries

Chocolate ganache (top layer):

  • ¼ cup raw organic cocoa powder
  • 1/3 cup organic maple syrup
  • ¼ cup virgin coconut oil

Strawberry “buttercream” (for decorating) frosting:

(mind you, I kind of just winged this out of another recipe I have for coconut sugar “buttercream” frosting. The measurements aren’t exact because I added elements as I went along in order to gain the perfect consistency)

  • 1 tbsp red palm oil shortening (I use Nutiva brand…bought on
  • 1 tbsp virgin coconut oil (not melted)
  • 1 tbsp vegan margarine (made out of sunflower oil)
  • ¼ cup powdered coconut sugar (I used granulated and powdered it in a coffee grinder)
  • 2 tbsp arrowroot powder
  • 3 medium fresh strawberries



  • Combine all the ingredients for the crust together in a food processor (I used my Vitamix) and blend until a clumpy dough has formed.
  • Press the dough flat until smooth(using parchment paper to press down) into a circular spring-form pan (for this cake I used 7”)
  • Place into the freezer to set for about 10 minutes

Strawberry filling:

  • Blend all of the ingredients for the filling in a food processor (or Vitamix) until absolutely smooth and uniform
  • Spread the filling across the top of the crust into an even layer
  • Let set in freezer for about ten minutes

Chocolate ganache layer

  • Melt the coconut oil on low heat.
  • Mix in the maple syrup and organic cocoa powder until uniform chocolate syrup
  • Pour over the strawberry cashew layer
  • Refrigerate for two hours or until everything has set

Strawberry “buttercream” frosting:

  • Place all the ingredients except for the strawberries in a standing mixer (mine is KitchenAid) and mix on medium speed (scraping down the sides) until uniform
  • Chop the strawberries and add them to the mixer
  • Mix for another 2-3 minutes or until completely smooth
  • Place into a piping bag and pipe onto cake in desired shape and quanity


  • I used dried rose petals to decorate the rest of the cake but anything works! (Like cocoa nibs, fresh strawberries, etc…
  • Serve and enjoy! (and try not to drop it on the ground before you get to eat it!!!)

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