No-Bake Strawberry Cake

For this dessert, youll only need seven ingredients, and the preparation is incredibly simple. Plus, you don’t need an oven. Additional benefits include that it’s made with fresh strawberries, it’s safe to serve to those sensitive to gluten and lactose, and it’s sweetened with just a few tablespoons of honey. Do you need any more convincing?

Details

  • Preparation Time: 70 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 100 g Coconut, flakes

  • 10 pieces Date, fresh or dried

  • 400 g Coconut milk

  • 2 bags Gelatin powder, unsweetened

  • 4 spoon Honey

  • 200 g Strawberries

  • 1 teaspoon Vanilla, extract, imitation

  • pieces Coconut milk

Steps

  1. Soak the dates in water while you prepare and measure the remaining ingredients. Rinse the strawberries under running water if needed and remove the stems.

  2. Grind the coconut flour in a food processor. Once it starts to clump together, add the drained dates and continue processing until you get a thick and sticky mixture. Use this mixture to line a springform cake pan (20 cm), creating a crust about 2 cm high on the sides.

  3. Scoop the solidified coconut cream from the can of coconut milk and place it in a mixer. Pour the remaining coconut water into a cup, add the gelatin, and heat over low heat while continuously stirring until the gelatin is completely dissolved. Mix in the honey and set the cup aside.

  4. Add the strawberries to the mixer with the coconut cream, then pour in the honey-gelatin mixture and vanilla extract. Blend the ingredients until smooth.

  5. Pour the strawberry cream into the cake pan and refrigerate for at least one hour. Once the cake is set, slice it into pieces and serve with whipped coconut cream and fresh strawberries if desired.

Nutrition Information (Per 100g)

  • Calories: 244.27 kcal
  • Fat: 13.86 g
    • Saturated Fat: 12.46 g
  • Carbohydrates: 29.21 g
    • Sugars: 21.04 g
  • Protein: 3.39 g
  • Fiber: 2.79 g

Advice

If gelatin is overheated (above 60 degrees Celsius), it loses its gelling properties. In a vegan version, replace gelatin with agar-agar.