Vegan Strawberry & Vanilla Frozen Yoghurt Cake with Choc Almond Crust

 
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Sometimes, I just get inspired by an ingredient... say, fresh juicy strawberries from Nuwara Eliya and a tub of organic coconut yoghurt. And then I decide it's time to make a vegan cake! It's ALWAYS a good time to make a vegan cake though really, isn't it? This is quite the sweetheart of a cake and one taste whisks me away to fond childhood memories of strawberry frozen yoghurt bars and walks on the beach with Mum. Here's the scoop...

Ingredients

Crust
1 + ½ cups raw almonds
1 + ½ cups dates
½ cup raw cacao powder

Vanilla frozen yoghurt layer
1 ½ cups cashews (soaked overnight, or for at least 6 hours)
¼ cup raw kitul treacle, coconut nectar or maple syrup
½ cup coconut yoghurt
½ cup liquid coconut oil
1 tsp vanilla bean paste
⅓ cup water

Strawberry cream layer
1 cup cashews (soaked overnight, or for at least 6 hours)
¼ cup raw kitul treacle, coconut nectar or maple syrup
½ cup coconut yoghurt
½ cup liquid coconut oil
½ cup fresh or frozen strawberries
1 tsp vanilla bean paste
⅓ cup water

Decorative toppings
2 large tablespoons of liquid coconut oil
3 large tablespoons of cacao powder
3 Tbsp raw kitul treacle, coconut nectar or maple syrup
a handful of roughly chopped almonds

Method

To make the crust, process the nuts, dates and cacao until they stick together. Press into the bottom of an 8 x 8 square cake tin lined with baking paper. Place in the freezer.

To make the vanilla yoghurt layer, blend all ingredients in a food processor until very smooth. Add as little water as possible to keep your mixture thick and creamy. Now spread the mixture onto your crust and return to the freezer for approx. 3-4 hours until frozen solid. It is important that this layer be firm before you pour over the strawberry layer in order to get clear definition between the layers.

To make the strawberry cream layer, blend all ingredients in a food processor until very smooth. Pour the mixture over the set vanilla yoghurt layer, and place into the freezer again to harden for approx. 3-4 hours until frozen. 

Finally, it's time to decorate your cake. Melt the coconut oil in a saucepan on a very low heat so you don't overheat the oil. Stir in the cacao powder and treacle until combined. Remove the cake from the tin, slice into desired portions, and pour the chocolate mixture slowly over, allowing it to drizzle down the sides of the cake. Sprinkle some roughly chopped almonds over and you're ready to serve! Yummy berry goodness time!