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Pistachio and Strawberry Raw Cake (grain-free & vegan)

May 24, 2016 By Hana 44 Comments

Pistachio and Strawberry Raw Cake (grain-free & vegan)

I’m continuing with the berry season creating lots of new recipes for you that are perfect for the summer. Today I’ve got a cute little Pistachio and Strawberry Raw Cake recipe to share with you.

Strawberries are now in season in the UK and they are popping up at local Farmer’s markets so we can all enjoy this gorgeous summer fruit. In this cake I’ve teamed up the strawberries with coconut, lemon and pistachios to make a special healthy summer treat.

Pistachio and Strawberry Raw Cake (grain-free & vegan)Pistachio and Strawberry Raw Cake (grain-free & vegan)

This is a small 6″ cake, just perfect for a little celebration. The yummy crust is a mix of pistachios, desiccated coconut and medjool dates. The creamy strawberry layer is a mix of fresh strawberries, lemon zest and coconut butter. It’s a quick cake to make and doesn’t take too long to set in the freezer. What took me the longest was shelling the pistachios, but the crust is so worth it.

A lot of you keep asking about coconut butter and creamed coconut. They are the same thing, coconut butter usually comes in a jar and creamed coconut comes in a form of a solid block. When I make cakes I tend to use creamed coconut, because it comes in a handy 200g block that’s perfect for my recipes. I haven’t tried yet, but you can also make your own coconut butter and there are many recipes online. Enjoy the recipe:)

Much Love Hxx

Pistachio and Strawberry Raw Cake (grain-free & vegan)Pistachio and Strawberry Raw Cake (grain-free & vegan)

Pistachio and Strawberry Raw Cake (grain-free & vegan)
 
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Author: Hana, Nirvana Cakery
Serves: 6" cake
Ingredients
  • Pistachio crust:
  • 80g shelled pistachios (1/2 cup)
  • 50g desiccated coconut (1/2 cup)
  • 6 medjool dates
  • 1tbsp coconut oil
  • pinch of sea salt

  • Strawberry layer:
  • 250g strawberries (2 cups)
  • 200g coconut butter or creamed coconut (1 cup)
  • 2tbsp coconut oil
  • 2tbsp maple syrup
  • ½ lemon, zest
  • 1tbsp lemon juice

  • Topping:
  • fresh strawberries
  • chopped pistachios
Instructions
  1. Prepare 6" round cake tin with removable base.
  2. Place pistachios into a food processor and blend until coarsely ground. Add desiccated coconut, pitted medjool dates, coconut oil and sea salt and blend until the mixture comes together. Spoon the mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
  3. Place strawberries into high speed blender or use hand blender and blend until you have smooth puree. Set aside.
  4. In a double boiler gently melt coconut butter with coconut oil. Stir in 2tbsp maple syrup, strawberry puree, lemon zest and lemon juice. Mix well together.
  5. Spoon onto the crust layer and smooth out the top.
  6. Place into a freezer for about 1 hour to set.
  7. Once set carefully remove from the tin.
  8. Place onto a cake stand and decorate with fresh strawberries and chopped pistachios.
  9. Store in a fridge or freezer.
  10. Enjoy!
3.5.3251

Pistachio and Strawberry Raw Cake (grain-free & vegan)Pistachio and Strawberry Raw Cake (grain-free & vegan)Pistachio and Strawberry Raw Cake (grain-free & vegan)

Filed Under: All, Cakes, Cupcakes and Muffins, Dairy free, Dessert, Gluten free, Grain free, Vegan

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Comments

  1. Rebecca @ Strength and Sunshine says

    May 25, 2016 at 11:50 am

    I can’t get enough of the fresh sweet summer strawberries right now either! They are so perfect and I even enjoyed some just this morning <3

    Reply
    • Hana says

      May 25, 2016 at 1:14 pm

      Yes to strawberries and summer! Now it’s the time to make the most of them before they are gone! x

      Reply
  2. Michelle @ The Last Food Blog says

    May 25, 2016 at 3:49 pm

    This looks gorgeous Hana! I really could do with a slice of that right now! Lovely photos too X

    Reply
    • Hana says

      May 25, 2016 at 4:45 pm

      Thank you so much Michelle! I’ve still got plenty left over:) x

      Reply
  3. Sasha @ Eat Love Eat says

    May 26, 2016 at 8:23 pm

    This looks amazing! You are a creative wholefood-cake-making genius! It looks so creamy. The in-season strawberries we have right now are so sweet and this looks like the perfect celebration of them :)

    Reply
    • Hana says

      May 26, 2016 at 8:48 pm

      Thank you so much Sasha! What a compliment, I love it! Yes the in-season strawberries are quite different to the ones we get all year round:) x

      Reply
  4. Autumn says

    May 27, 2016 at 7:47 am

    What does this taste like? Is it like ice cream kind of? I’m looking for a great birthday cake to make for a health conscious friend! Can you taste the coconut? What flavors stand out most?

    Reply
    • Hana says

      May 27, 2016 at 9:07 am

      Hi Autumn, the strawberry layer tastes creamy and the flavours that come through most for me are the strawberries and lemon with a hint of pistachios. You will get some coconut coming through, but it’s not very strong. Hope this helps:) H

      Reply
  5. Jurga says

    June 8, 2016 at 7:41 pm

    Can I use cacao butter instead coconut butter and oil ? Because sometimes coconut oil in cake taste like soap.

    Reply
    • Hana says

      June 8, 2016 at 9:50 pm

      Hi Jurga, I think you could use a mix of cacao butter and coconut butter. You can definitely leave the coconut oil out, but I’m not entirely sure if only cacao butter would work. Hope this helps.

      Reply
  6. Susan says

    June 9, 2016 at 12:15 am

    This looks amazing. Can’t wait to try it. What do you mean by “prepare pan”? Do you use coconut oil for that as well?

    Reply
    • Hana says

      June 9, 2016 at 9:26 am

      Hi Susan, thank you! Sorry, it might be a bit misleading, I just mean have it ready, no need to grease it.

      Reply
  7. Keith says

    June 10, 2016 at 5:13 pm

    I don’t know how stringent you are in using the descriptor of “raw”. Is it the cake or the sum of all its ingredients? Maple syrup is never a raw product. I used to tap maple trees for the sap to produce syrup, and the production requires gently boiling for a very long time.

    Reply
    • Hana says

      June 10, 2016 at 5:32 pm

      Hey Keith, I’m referring to the cake as raw, to make it clear for my readers that it’s not a baked cake. I think it’s fairly acceptable to include technically not raw sweeteners in raw cake recipes, at least I see it in many. I’m sorry if you find my description misleading.

      Reply
  8. Agata says

    June 12, 2016 at 6:23 am

    Hello!

    Im planning to make this cake for my sons’s birthday party. Would it be safe to double ingredients and make it bigger? Does it work like that?:-)

    Thank you.

    Reply
    • Hana says

      June 12, 2016 at 8:49 am

      Hi Agata, yes, you can double the ingredients and use a larger tin. It should work just fine. You could also use half almonds half pistachios for the crust if you like. Hope everyone loves it:)

      Reply
      • Agata says

        June 12, 2016 at 8:51 am

        Great! Im just in the process :-). And you know what? I didnt have enough pistachios so I used exactly almonds:-).
        Thank you, I hope it will come out good:-)

        Reply
        • Hana says

          June 12, 2016 at 8:54 am

          That’s funny! Do let me know!

          Reply
  9. Agata says

    June 13, 2016 at 7:31 pm

    It came out very good :-) and tasty, will definately do it again. Even bigger:-). Everybody enjoyed! Thank you!

    Reply
    • Hana says

      June 13, 2016 at 8:02 pm

      Hi Agatha, I’m so happy that everybody enjoyed the cake! Thank you so much for coming back and leaving a comment:) x

      Reply
  10. Laura B says

    June 16, 2016 at 4:13 pm

    I made this last night and it is as amazing as it looks! I only had a nine-inch spring form pan so I used that and followed the recipe x an additional 1/2. I noticed the ingredient list for the crust calls for shredded coconut, but when following the recipe it only mentions to add the coconut oil, not also the shredded coconut. I started pressing the crust into the pan and then realized I didn’t have the shredded coconut so I re-blended it all together and it was soooo good. Thanks for this recipe! A new favorite.

    Reply
    • Hana says

      June 16, 2016 at 4:27 pm

      Hi Laura, thank you so much for your lovely comment and pointing out the mistake in the recipe! Totally my fault, I apologize! I’m really happy that you’ve enjoyed the cake:) xx

      Reply
  11. Célia says

    June 30, 2016 at 12:02 pm

    I don’t see how this strawberry layer will sit. Once I did as well the mango mini cheesecake (it had a wonderful flavor, btw) but I had to freeze it completely. also this layer seem too “liquidy” – oil, butter, lemon juice, maple syrup … only the strawberry pure has some thickness.
    What’s your secret to have it firm?

    Reply
    • Hana says

      June 30, 2016 at 1:53 pm

      Hi Celia, the secret is the coconut butter, because it’s very solid. Once melted, mixed with the rest of the ingredients and cooled, it will solidify again and make this cake very firm. It’s good to freeze it first, it’s easier to remove it from the tin that way, but then you can actually keep it in the fridge and it will stay firm.

      Reply
  12. Ashley says

    July 4, 2016 at 8:34 pm

    this is beautiful, unique crust!

    Reply
    • Hana says

      July 5, 2016 at 8:18 am

      Thank you Ashley! Happy you like it:)

      Reply
  13. helen says

    July 6, 2016 at 8:18 pm

    can you freeze raw cakes? i am the only one in my house who eats them .

    Reply
    • Hana says

      July 6, 2016 at 8:41 pm

      Hi Helen, yes, you can. Slice the leftovers and freeze them in an airtight container. I freeze most of them too, because it’s the same in my house:)

      Reply
  14. Catherine says

    July 25, 2016 at 12:37 pm

    This cake is AMAZING! It’s like cheesecake, but so much better. I used creamed coconut because it was much cheaper than coconut butter. Thank you for the recipe.

    Reply
    • Hana says

      July 25, 2016 at 1:04 pm

      Hi Catherine, thank you so much for your wonderful comment. I’m really happy that you love the cake. Oh yes, creamed coconut is so much cheaper than coconut butter, I always use it:)

      Reply
  15. Nicolina says

    August 23, 2016 at 4:54 pm

    I made this cake last night with cream of the coconut (goya). I was confused because the cream of the coconut was already sweetened and decided to leave out the maple syrup because of it. Now I am worries (by tomorrow) that when I take it out of the freezer and thaw it that the strawberey layer will not keep its form. Have you ever tried making the cake this way? I was hoping the cream of the coconut would firm up more in a cooler environment (not in my 75 degree kitchen)

    Reply
    • Hana says

      August 23, 2016 at 6:18 pm

      Hi Nicolina, I believe that the cream of the coconut is just coconut cream and that wouldn’t firm up enough to keep the cake solid. Creamed coconut that I’ve used in the recipe goes very solid in the fridge, so mixing it up with the strawberries makes the texture lighter, but still very firm. You might have to keep the cake semi-frozen and eat it that way or serve it as a dessert in a bowl if it’s too soft. I’m sure it’ll still taste lovely. Hope this helps. H

      Reply
  16. Amanda says

    February 20, 2018 at 5:51 pm

    Hi Hana,

    I have got followed this recipe however the cake turns melty in room temperature very quickly. I wanted to make this as a birthday cake for my friend. Is there any way I can prevent it/ any suggestion in adjustment in ingredients to firm it up? Thanks! :)

    Reply
    • Hana says

      February 20, 2018 at 9:43 pm

      Hi Amanda, the cake should keep well in the room temperature for some time, coconut butter tends to be very solid so mixed with the strawberries you should have the right creamy texture. If it hasn’t you could try to either reduce the strawberries or use extra coconut butter. Alternatively you could add 1 cup of soaked cashews or extra coconut oil. Hope this will work better for you :)

      Reply
  17. Angela says

    July 4, 2019 at 6:18 pm

    I made this yesterday and took it to work and it went down a treat, it was simple but delicious. Thanks so much for sharing

    Reply
    • Hana says

      July 9, 2019 at 6:59 pm

      You’re so welcome Angela! I’m so happy you all loved it :)

      Reply
  18. Bridie Ashton says

    July 26, 2019 at 1:20 pm

    Hi I’ve made the cake for my parents wedding anniversary, it looks beautiful. Thank you for the recipe. I’ve stored it in the freezer and was wondering how long I should let it defrost for for it to be at it’s best? Thank you!

    Reply
    • Hana says

      July 29, 2019 at 6:26 pm

      Hi Bridie, I’m not sure if it’s too late to reply, but it can take a good hour to defrost at room temperature or longer in the fridge. I normally serve it completely thaw, but it can be served still slightly frozen too. Hope you all love it :)

      Reply
  19. Vibien says

    January 25, 2020 at 4:45 pm

    Is it even normal or even good for digestion to eat pistachio nuts and their shells?

    Reply
    • Hana says

      January 25, 2020 at 9:11 pm

      Hi Vibien, shelled pistachios means pistachio kernels without the shells. I’m sorry if you got confused.

      Reply
      • Vibien says

        January 28, 2020 at 7:00 pm

        Thank you for your quick response! Yes, my confusion. Can’t wait to make your cake this weekend ;)

        Reply
        • Hana says

          January 28, 2020 at 9:43 pm

          No worries :) Hope you like it.

          Reply
  20. Angie says

    July 14, 2020 at 2:21 pm

    I made this lovely cake! It’s so easy & yummy! My husband loves it too! All the ingredients are so nutritious too! It’s a perfect size ~ not too big! Thanks for sharing! =^.^=

    Reply
    • Hana says

      July 18, 2020 at 12:47 pm

      I’m so happy to hear that Angie! Thank you for your lovely comment! You’re very welcome :)

      Reply

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Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

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🌱 Author of plant-based food blog Nirvana Cakery
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Hana | Nirvana Cakery
Blood Orange Wild Blueberry Cheesecake to bring so Blood Orange Wild Blueberry Cheesecake to bring some colour to your day! 🌱 You can find the recipe on the blog from last January.

Have a wonderful Sunday beautiful! 
Much love Hana xx 
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#gaialove #sacredfood #plantbasedalchemy #rawvegan #vegancheesecake #plantbasedmovement #plantbaseddessert #bloodorange #wildblueberry #vegandessert #grainfree #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #foodblogger #foodstyling #nirvanacakery #foodforthesoul #veganuary #forksoverknives
Happy New Year beautiful! ✨ I’m feeling that Happy New Year beautiful! ✨

I’m feeling that this is the year we all need to ease into. Use this sacred pause we’re in until the 5th of January to really go within and listen deeply to what are you being called to birth this year. Forget creating goals from your ego. What are those whispers of your soul calling you to? Is it time to take the lead in your life? ✨

If this year is a continuation of 2020 we will need more conscious embodied leaders taking charge to create the change our planet needs. It’s us who create the future. ✨

Now that many of us are awake we need conscious women and men to walk together hand in hand! We’ve got this! 

✨🕊✨

Sending so much Love Hana xx
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#happy2021 #pathoflove #peace #unity #divinefeminine #divinemasculine #wholeness #selflove #newearth #manifestation #gaialove #consciousness #peaceonearth #glutenfreevegan #plantbased #plantpowered #foodblogger #nirvanacakery
Merry Christmas beautiful ones!!! ✨ May it be f Merry Christmas beautiful ones!!! ✨

May it be filled with eternal Love, Joy, Abundance & Peace 🕊

Love & Magick Hana xx ✨

Gingerbread cupcakes with white chocolate frosting on the blog from last Christmas ✨
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#merrychristmas #christmasrecipes #plantbasedchristmas #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking
White Yule Log from last year ❄️ Chocolate spo White Yule Log from last year ❄️ Chocolate sponge cake with white chocolate frosting, all gluten-free & vegan! You can find the recipe on my blog in the Christmas round up post for easy access.🎄

What dessert are you making this year? To be honest I’ve got my gingerbread cookies stored in fridge, the leftover chocolate cranberry orange cake in freezer so I’m quite sorted! But still pondering whether to make the gingerbread cheesecake. And just have written a new recipe for a lentil nut roast which I’m really looking forward to making on Christmas Day. 🎄
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Sending much Love & Magick Hxx 💫
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#yulelog #christmasrecipes #chocolatecake #christmascake #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking #countrylivingmag
Chocolate Cranberry Orange Cake 🌱 @amoredimona Chocolate Cranberry Orange Cake 🌱 @amoredimona has challenged me to create vegan, grain-free and nut-free chocolate recipe and so I took on the challenge with this layer cake. And I have finally experienced with cassava and tigernut flours, something I’ve been wanting to do for ages. If you fancy some grain-free baking check out the recipe on the blog. 😉

Have a wonderful weekend beautiful! ✨

Sending much love Hxx 🕊
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#grainfreecake #christmascake #chocolatecake #vegancake #plantbasedcake #cassava #tigernut #glutenfreevegan #healthyfoodshare #eathealthy #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #veganworldshare
Hello beautiful! The two new promised recipes are Hello beautiful! The two new promised recipes are on the blog. Gingerbread Cookies and Baked Gingerbread Cheesecake with my favourite almond chickpea crust. Simple, wholesome, delicious. ✨

I have also updated my Christmas recipe collection so you can browse through them all under one post if you’d love some inspiration. ✨

Sending much love! Hana xx
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