When you have the cake and can eat it too

RAW ~ VEGAN ~ GLUTEN FREE ~ DAIRY FREE

this cake is just too easy, you need 7 ingredients, about 25 minutes up your sleeve only and a hungry soul - thats it.

strawberry coconut cake with pistachio base 🍓🍇

base:

1/2 cup pistachios

just under 1/2 cup desiccatted coconut

6 dates - i used dried pitted but whatever date you so choose you can use

1 tbsp coconut oil

prepare the base first, blend the pistachios in a high speed blender then add the rest off the ingredients until its a sandy like texture, smooth over cake tin (i used 6" no need to oil cake tin as the coconut oil works a charm!)

next you will prepare the strawberry layer!

1 punnet of strawberries

1 cup coconut cream

2 tbsp coconut oil

shaving of lemon zest & squeeze of lemon

place all ingredients into high speed blender until liquid, then pour onto your base - super simple, super easy.

now the cake is ready for the freezer - it took an hour and a half (exact) until i could decorate ( and yes, i was counting the minutes... :D)

now its your chance to decorate, go wild! i used strawberries, blueberries, raspberries, pistachios, roses and left over petals x

store in the freezer and eat within the week

i followed nirvanacakery.com as a base line recipe xx (i didn't use salt or any sugar additives (maple syrup) in my recipe and it turned out to be a delicious tasting cake :))