Have we been married for about two years? It’s hard to believe how time flies. We celebrated our 2nd wedding anniversary in a very romantic and suitable way for the season with a raw strawberry cake.
After traveling around the area on our wedding anniversary last year and visiting the highly recommended wholefood restaurant Seasons in Gelsenkirchen, we spent a relaxing day in Osnabrück this year. We enjoyed playing miniature golf in wonderful summer weather, lounging in the sun in the garden and enjoying a raw strawberry dream in the afternoon. We leafed through our photo book and indulged in memories of our wedding.
That may sound super cheesy, but our wedding was wonderful: wedding ceremony in the Oldenburg Castle, a leisurely drive in a vintage car, fun photo sessions with our photographer, romantic evening party in an old renovated farmhouse. In addition, family and friends around us, delicious food, good weather … Before we get too excited – back to the cake. 😉
Back to the raw food cake
We discovered the recipe for the stunning raw food cake on our favorite blog, My New Roots. And immediately knew: there is a special occasion!
The original cake is actually made with raspberries. Since these are not so far in our garden, we have used fruity strawberries instead. Due to the lean harvest caused by snails, we bought a large portion of particularly tasty dark red fruits on the market.
The preparation of the raw delicious cake is super easy – if you have a powerful food processor or a high-performance mixer. With us, the Thermomix did all the work.
The bottom of the cake consists only of dates and almonds, which are crushed and mixed. This is followed by a layer of cream made from cashew nuts, virgin coconut oil, honey, and freshly squeezed lemon juice. Part of the cream is pureed with fresh strawberries. The cream reminds a little of cheesecake but tastes much better.
The cake becomes 100% raw if you use raw cashew nuts. Unfortunately, they are not cheap. If you don’t take the “raw food” so exactly, you can of course also use ordinary cashew nuts. This works just as well, only then the cake is no longer raw. When it comes to coconut oil, we take care to use “virgin” coconut oil, although there are big differences even with virgin coconut oil and quality has its price.
A lot of cake mass is not created during the preparation. Our small springform pan (16 cm) fits perfectly there. The result does not look like much at first. The cake quickly fills you up with all the almonds and cashew nuts.
To ensure that everything holds together, the raw food cake is placed in the freezer for a few hours after preparation. As ice cream, it is a bit difficult to cut and eat, so it is thawed at room temperature for half an hour before serving. The cake is unfortunately not suitable to take away. Unless you use a cool box. When cooled, the cake flows into a bulky mass after a short time. 😉
As sweet and fruity as the cake tastes, it was the perfect addition to our wedding day. With fresh berries and well chilled, it tastes particularly delicious in the hot summer weather. You shouldn’t miss this creamy, gluten-free and raw delicacy.
Raw strawberry cheesecake
60 g European almonds
100 g Medjoul dates (pitted)
1 Price of salt
180 g raw cashew nuts soaked for at least 5 hours, preferably overnight
Juice of 1 lemon
1 pinch of ground vanilla bean or the pulp of a vanilla bean
40 g virgin coconut oil
40 g Honig
150 g fresh strawberries or raspberries *
Put the almonds, the pitted dates and a pinch of salt in a suitable food processor or high-performance mixer and chop. The longer, the finer the consistency of the soil. Take a few crumbs between your fingers and try to make sure that the mass sticks together. If not, shred a little more.
Press the almond and date mixture firmly onto the bottom of a small springform pan. (If you put cling film over the bottom of the cake tin, it will be easier to remove the cake later.) Then clean the food processor or blender.
Let the coconut oil and honey melt in a small saucepan over low heat. Mix the two well.
Put all the ingredients for the filling except for the strawberries in a powerful food processor or blender and puree to a cream without pieces.
Spread approximately ⅔ of the cream (by eye) evenly on the cake base.
Add the strawberries to the rest of the cream and mix well so that there are no pieces left. Spread the strawberry cream well on the first layer of cream. Smooth out with a small spoon or spatula.
Place the cake in the freezer for a couple of hours so that it solidifies.
To serve, remove the cake from the freezer 30 minutes beforehand. Cut into pieces with a sharp knife. It is best to hold the knife under warm water beforehand.
If there is anything left of the cake, keep it in the fridge and eat it as soon as possible. Or freeze again.
* If you use frozen berries, let the berries thaw completely beforehand