For
cake:
2 C dates
? C coconut oil
? C lemon juice
3 T vanilla
? t
salt
9 C almond flour (reserved almond pulp from almond milk and then dried, or
finely ground almonds)
For whipped cream:
2 C cashews
2 ? C fresh
coconut milk
? C agave
2 T lemon juice
1 T vanilla
pinch of salt
2 C
fresh strawberries
2 T lecithin
1 C coconut butter
optional: reserve
some of the whipped cream (white) to decorate top of cake
Between
Layers:
3 C finely chopped strawberries
Garnish:
Whole or slice
strawberries for decorations
To make whipped
cream
Blend all ingredients together
except the lecithin and coconut butter until smooth. Add lecithin and coconut butter and blend until well
incorporated. Pour into a wide,
shallow pan and set in fridge for about an hour.
To make
cake:
Place the chopped dates in the bowl of your food processor using the
?S? blade. Process until the
dates have reached a smooth paste.
This may require add a little water and scraping down the bowl several
times. Next with a hand mixer at a
low speed, beat the date, coconut butter, lemon juice, vanilla, and salt until
smooth. Add flour and mix at a higher
speed. When ready, separate into 3
equal portions.
Grease your pan with coconut butter. Next form an even layer on the bottom of your pan with one
portion of the batter. Top with 1/3
of the whipped cream and spread it into an even layer. Set in fridge 20-30 minutes until firm. When firm, top evenly with half of the
chopped strawberries. Pat together
the second layer of cake and lay in place again, top with 1/3 of the whipped cream
and spread it into an even layer. Set
for 20-30 in fridge. Then top evenly
with remainder of your chopped strawberries.
Pat together the 3rd and final layer and lay in place. Set in fridge for about 15
minutes.
Remove cake from the pan by sliding a thin paring knife around its
edge. Press the bottom of the pan up
and out. Then top with remaining
whipped cream and decorate with whole or sliced strawberries. |
