I made this cake for this first time quite a while back. And well, I loved it so much I made it again. Just in time for mindfulness bookclub nights. I couldn’t stay, which seems more often that not these days with all the school work, but regardless I brought the cheese..cake and wine. K, so back by popular demand, here it is. Sweet, soft, velvetty and just straight deeelish. Oh and the book, The humane economy is a great read… and we all could get more summer reading in. am I right? I wish I could put down the textbooks and pick up some novels. Wait no, not says I. I am so in love with school, I literally could be there everyday. So when I do pick up a book, its gotta be a gooder.
K, peace my peeps. As my yoga teacher would say, Eat some Cake!
AT LAST MY LOVE HAS COME ALONG…. You asked for it, now it’s here. My ?STRAWBERRY MILKSHAKE CAKE ? Making strawberry shortcake proud one bite at a time… Oh yeah, look at the ingredients, can you believe it?!
raw, vegan, gluten free
- 1/2 cup almonds
- 1/2 cup walnuts
- 2tbs coconut oil melted
- 1/2 pure vanilla bean
- 3 dates pitted
- 1 cup soaked cashews overnight
- 1.5 cup steamed cauliflower
- 5 Tbs coconut oil melted
- 1 tbls lemon juice
- 1/4 cup maple syrup
- 1 large ripe banana
- 2 cups frozen strawberries
- 1 vanilla bean
You can make this in a variety of pans. But a 6-8 inch springform would work best. Or you could make little minis as well.
In your Vitamix or blender add in all ingredients for base. The consistency will be of a coarse crumb but if you let it process enough the oils should start to bring it all together into clumps or a ball. At this point you can press your crust into your pan to make your base either building up the edges for a crust or leaving it flat. Once patted down, place in freezer while you prepare filling.
As with the base, you can go ahead and place all your ingredients in your Vitamix and combined until beautifully smooth and fluffy. This is where you will be tempted to eat spoonfuls of it. Go ahead. It’s soooo delicious and good for you and raw batter that you can eat?! Yes please! Pour the milkshake filling into your pan over your crust. Again place in freezer to allow to set. Around 1-2 hours. Then you can place in fridge and serve. You can continue to keep cake in freezer. It will just take a while to de thaw. But if it’s stays around long enough to do so, you sure can. It’s best served when beautifully soft in between the texture of soft serve and cheesecake.
Bon sweet appetit