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No-Bake Strawberry Rafaello Cake [Vegan, Gluten-Free]
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]
How to Prepare No-Bake Strawberry Rafaello Cake [Vegan, Gluten-Free]
- 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.
- Add Medjool dates or agave syrup and vanilla bourbon extract. Using a blender or food processor, mix all together to a smooth batter.
- Line a rectangular baking tin with parchment paper or plastic foil.
- 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.
- Garnish the top layer with remaining batter, sprinkle with coconut, and decorate with additional strawberries.
- 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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