How long does raw strawberry banana cream cake [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make raw strawberry banana cream cake [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make raw strawberry banana cream cake [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is raw strawberry banana cream cake [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does raw strawberry banana cream cake [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

11K Views 6 months ago

Raw Strawberry Banana Cream Cake
[Vegan]

EE By: Emily von Euw

Author Bio

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life,... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Raw Strawberry Banana Cream Cake [Vegan]

2598

8-10

Dairy Free

Vegan

You can feel GREAT about eating this strawberry banana cake because it's super healthy and has only simple, wholesome ingredients. It's basically just made of fruit and nuts! Plus, it makes a cheerful, stunning dessert for any kind of party. It's especially perfect for summer because it's super refreshing. People... Read More

Ingredients You Need for Raw Strawberry Banana Cream Cake [Vegan]

For the Pink Filling:

3 bananas
2 cups frozen strawberries (or other berries)
1-3 tablespoons coconut oil (optional but it will make it creamier)

For the Cream Exterior:

2 cups cashews
2 cup dates
1 peeled orange
2 tablespoons melted coconut oil
Water, as needed

Order with Instacart Download Our App

How to Prepare Raw Strawberry Banana Cream Cake [Vegan]

To Make the Pink Filling:

Put the bananas in your blender, followed by the frozen berries and blend until smooth.
Spread evenly into a spring form pan, this pan should be slightly smaller than the second one you will use.
I have an adjustable one so I simply made it smaller for this layer, then widened it for the second part.
If you don't have either of those options, don't worry.
The bottom part can be pink and you can just add the cream layer on top.
Freeze until solid.

To Make the Cream Layer:

Blend all ingredients until smooth, adding as LITTLE water possible, if you need any at all. The less water you use, the creamier it will be.
Using a larger-sized spring form pan, place the frozen pink layer inside and then spread the cashew cream layer around the sides and top. Or you can use the same pan and spread it on top.
Freeze until solid and then garnish, slice and enjoy! Store in the freezer.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.