Vanilla & Strawberry Layer Cake

Name: Thermomix recipe: Vanilla & Strawberry Layer Cake
Prep time: 24 h 10 min
Ingredients: 120 Grams hazelnuts, (roasting optional); 80 Grams medjool dates, pitted; Generous pinch pink salt flakes; 250 Grams raw cashews; Water for soaking; 50 Grams water; 80 Grams honey or pure maple syrup; 50 Grams coconut oil; 2 Tablespoons vanilla bean paste; Generous pinch pink salt flakes; 150 Grams raw cashews; Water for soaking; 150 Grams strawberries, hulled; 50 Grams coconut oil; 80 Grams honey or pure maple syrup; 60 Grams fresh lemon juice; Berries to garnish

Serves 10-12 Prep Time 24 hours 10 minutes Rated:

A very beautiful raw cake, save it for special occasions as it is very rich! A little sliver goes a long way! YAY.

Not strictly raw, not a cheesecake, not an ice cream cake, but still a layer cake that is relatively healthy in small doses. Very dense and rich, don’t be fooled into thinking that I can work miracles and remove the energy value of a slice of this beauty. It is a beautiful cake to serve on a special occasion. (You may even convert a few non-believers!)

Although I have put 24 hours as prep time, that is really just because you need to soak the nuts...fear not. It is actually super quick to assemble once you get past that bit. Enjoy, with no guilt served on the side.

We have loads of plant based desserts on this site, be sure to have a look around and on occasion, go plant based.

Need

The Base
120 Grams hazelnuts, (roasting optional)
80 Grams medjool dates, pitted
Generous pinch pink salt flakes BUY
The Vanilla Layer
250 Grams raw cashews
Water for soaking
50 Grams water
80 Grams honey or pure maple syrup
50 Grams coconut oil
2 Tablespoons vanilla bean paste BUY
Generous pinch pink salt flakes BUY
The Strawberry Layer
150 Grams raw cashews
Water for soaking
150 Grams strawberries, hulled
50 Grams coconut oil
80 Grams honey or pure maple syrup
60 Grams fresh lemon juice
Berries to garnish

Do

1: Soak all the cashews overnight or at least 4 hours.
2: Place base ingredients into Thermomix bowl and blend 40 sec/speed 6.
3: Press into the base of a lined 18cm springform tin and refrigerate.
4: Drain all the cashews and rinse.
5: To make the vanilla layer, place cashews, 50g water, and remaining ingredients into Thermomix bowl and blend 40 sec/speed 6. Scrape down lid and sides of bowl.
6: Blend 1 min/speed 10. Pour onto base and set either in the fridge or freezer until firm.
7: To make the strawberry layer, place cashews, and all remaining ingredients into Thermomix bowl and blend 20 sec/speed 6. Blend 1 min/speed 10.
8: Pour onto the vanilla layer and refrigerate for at least 12 hours before slicing and serving with fresh berries.

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Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!