Mother’s Day Strawberry Cake

For as long as I can remember, Mother's Day has meant strawberry cake to me.

When I was very little, my sister, who was five years older than me, and I baked a multi-layered strawberry cream cake every Mother's Day. It still amazes me how we managed it on our own, especially since I was only three years old.

Amazingly, the cake always tasted delicious—at least by my standards back then. After all, it was a very conventional cake, neither cruelty-free nor healthy!!!

Today, obviously, I see things from a completely different perspective, so there's an improved, healthy cake for Mother's Day.

This recipe was another spontaneous creation—raw, vegan, and really delicious.

Without further ado, here's the recipe.

For 1 small cake, 3-4 servings

Mother's Day Strawberry Cake

Preparation time: 15 minutes
Drying time: 4 hours
Total time: 4 hours and 15 minutes

Ingredients:

Base:

• 2 cups coconut flour
• 1 cup ground macadamia nuts (or regular almonds)
• 1 banana (mashed)
• 3 tbsp psyllium husk
• Vanilla, cinnamon to taste
• Water as needed
• optional: sweetener to taste (maple syrup, beet syrup, stevia...)

Cream:

• 250g dates
• 3 tbsp cocoa powder
• Water as needed

Topping:

• Strawberries
• Sesame seeds

Preparation:

1. Mix all the ingredients for the base thoroughly. Add just enough water to form a pliable dough. Shape the dough into a round cake base and dry it in the dehydrator (or in the oven at below 50°C*) for 4-5 hours.
2. For the cream, put the dates and cocoa in a blender. Add just enough water to cover the dates. Blend everything into a creamy mixture.
3. Spread the finished base with the cream, top with the strawberries, and sprinkle with sesame seeds.
4. Done!