This Strawberry Date Caramel Cake is my newest creation. It’s totally mouthwatering and definitely a “must”-dessert during the strawberry season. I think I will never get sick of strawberry cake with a creamy vanilla pudding filling inside but having a great alternative to that one does not hurt at all.
On the weekend, I developed this recipe and it turned out three little strawberry cakes. So good you can freeze them and I still have one left for that moment I am desperately craving a sweet yummy dessert ;-D
In case you don’t like strawberries (what seems totally unlikely), you can easily substitute them with other berries like raspberries or blueberries. Maybe cherries or peaches are fine as well, but you would need to test that yourself. Or mix everything … there are so many opportunities. Anyway, let me know if you tried my recipe.
STRAWBERRY DATE CARAMEL CAKEPrint Recipe
- 1 cup almonds
- 1/2 cup soft medjool dates
- 1 teaspoon vanilla powder
- 1 tablespoon coconut oil
- 1 tablespoon agave syrup
- 1 cup strawberries
- 1/2 cup medjool dates
- 1/2 cup water
- 2 tablespoons melted coconut oil
- 5-6 strawberries as topping
- 3 tablespoons ground white chocolate
Start with preparing the base. Mix all ingredients for the base in a food processor and press the dough in your little cake tray or muffin tins. Put everything in the freezer (about 1 hour) until hardened.
In the meantime, you heat up the dates with the water. Let them cook in the water and when they are soft and have soaked most of the water, you fill the dates in the food processor and add the melted coconut oil. Mix the date caramel and add the strawberries.
Now you pour the strawberry mixture on the hardened base and put everything back in the freezer for one hour or in the fridge (if you like to have a soft cake ;-))
Finally, you can add some strawberries and white chocolate for the cake topping and make everything look pretty!