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No-Bake Strawberry Rafaello Cake
[Vegan, Gluten-Free]

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European dinners and decadent desserts that use fresh, simple ingredients. Sylwia is educated in nutrition and... Read More

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Strawberry Rafaello Cake

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No-Bake Strawberry Rafaello Cake [Vegan, Gluten-Free]

6-8

This creative no-bake cake is inspired by Rafaello with a twist. It's made from layers of crushed cookies, creamy date-sweetened vanilla millet pudding, and strawberries with a coconut topping. This heavenly dessert is creamy, silky, free from refined sugar, and the perfect cake for any occasion.

Ingredients You Need for No-Bake Strawberry Rafaello Cake [Vegan, Gluten-Free]

  • 1 1/2 cups millet
  • 2 2/4 cups oat milk or almond milk
  • 12-15 Medjool dates, pitted or 1/4-1/2 cup agave nectar
  • 3 teaspoons vanilla bourbon extract, or 1 vanilla bean
  • 3/4 cup coconut flakes, unsweetened
  • 1/4 cup sliced almonds
  • 1 1/2 cups strawberries
  • 8.1 ounces oat digestive biscuits or any rectangular biscuit cookies
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How to Prepare No-Bake Strawberry Rafaello Cake [Vegan, Gluten-Free]

  1. In a medium pot, bring the oat milk or almond milk to a boil, then add the millet groats. Cook over low heat, stirring frequently for about 20 minutes or until millet is cooked, soft, and has a porridge-like consistency.
  2. Add Medjool dates or agave syrup and vanilla bourbon extract. Using a blender or food processor, mix all together to a smooth batter.
  3. Line a rectangular baking tin with parchment paper or plastic foil.
  4. Place the first layer of oat digestives, spread out 1/4 part of the batter and sprinkle with sliced almonds. Continue with the remaining two layers of digestive biscuits, batter, and sliced strawberries.
  5. Garnish the top layer with remaining batter, sprinkle with coconut, and decorate with additional strawberries.
  6. Place the cake in the refrigerator for at least 4 hours to allow the digestive biscuits to soften and get moisture.

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