I’ve made many amazing cakes, but this Strawberry Basil Vegan Cheesecake is one the best. The strawberry basil combination is just beautiful, very understated, soft and the texture is light as a feather.
It is a classic combination, yet it’s the first time that I’m trying these flavours in a dessert, what a beautiful Summer recipe they make.
It’s not a complicated recipe, but there are quite a lot of steps involved. You could make different variations of this cake depending on your time. Make it only with the strawberry layer and decorate with fresh strawberries. You could also make it as an 8″ cake, omit the piping decoration, that way you will have an even strawberry and basil layers. Or just make it as you see it, which I recommend :)
I’ve made the crust with almonds, sunflower seeds and dried figs, figs are not as sweet as dates and the flavours are more subtle which I think works really well with the rest of the flavours in this recipe.
The strawberry layer is a mix of cashews, coconut butter, lemon zest & juice, maple syrup and strawberries and tastes just so lovely.
The basil layer is a mix of cashews, coconut cream, coconut oil, lemon zest & juice, maple syrup and blanched basil. The coconut cream makes it lighter than coconut butter & I find it’s more smooth for piping. You have to blanch the basil first, only few seconds until just wilted to keep the vibrant green colour.
My basil frosting didn’t set into perfect pipable consistency in the fridge so I’ve left it in freezer for 1 1/2 hours, then I’ve whipped it with an electric whisk and it was perfect. I piped the frosting on top of the cake while still in the tin and then left it in freezer until solid. Only then I’ve removed the cake from the tin. That way it was defrosting the same time as the rest of the cake before serving. But you could also pipe the frosting just before serving if you prefer.
Enjoy the recipe & let me know how you like it :)
Much Love Hxx
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- Crust layer:
- 60g almonds (1/2 cup)
- 70g sunflower seeds (1/2 cup)
- 100g dried figs, about 5 large figs (1/2 cup)
- ¼ lemon, zest
- pinch pink salt
- 1tsp maple syrup
- Strawberry layer:
- 250g strawberries (2 cups)
- 120g cashews, soaked overnight (1 cup)
- ½ lemon, zest
- ½ lemon, juice
- 60ml maple syrup (1/4 cup)
- 1tsp vanilla
- 100g coconut butter (1/2 cup)
- 2tbsp coconut oil
- Basil layer:
- 35g fresh basil (1 cup)
- 120g cashews, soaked overnight (1 cup)
- ½ lemon, zest
- ½ lemon, juice
- 60ml maple syrup (1/4 cup)
- 1tsp vanilla
- 1 can full fat coconut milk, refrigerated overnight
- 60ml coconut oil (1/4 cup)
- Prepare 6" round cake tin with removable base.
- Crust layer:
- Place almonds and sunflower seeds into a food processor and pulse few times until coarsely ground. Add dried figs, lemon zest and salt and blend until the mixture comes together. Finally add 1tsp of maple syrup and blend again. You should have a sticky mix when pressed together.
- Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
- Strawberry layer:
- In a double boiler gently melt coconut butter with coconut oil and set aside.
- Rinse the soaked cashews under running water and place into blender. Add strawberries, lemon zest, juice, maple syrup and vanilla and blend until smooth. Slowly add melted coconut butter and blend until incorporated. Make sure the mixture is at room temperature before adding the coconut butter.
- Spoon the mixture onto the crust layer and smooth out the top. Place into a freezer for about 2 hours or until set enough for the next layer.
- Basil layer:
- Gently melt coconut oil and set aside.
- Blanch the basil for about 20 seconds in a pot of boiling water. Immediately rinse under cold water or place into an ice cold bath. Squeeze the excess water out before using.
- Rinse the soaked cashews under running water and place into blender. Add blanched basil, lemon zest, juice, maple syrup and vanilla. Scoop the solid part from the can of coconut milk, add to the blender and blend until smooth. Slowly add melted coconut oil and blend until incorporated.
- Spoon up to a half of the mix onto the strawberry layer and place back into freezer preferably overnight until set. Spoon the rest of the frosting into a bowl and place into fridge.
- Once the cake is completely set take the frosting out of the fridge. If it's not in a pipable consistency place into freezer for about 1 to 1½ hours. Once it thickens whip the frosting with an electric whisk and spoon into a piping bag fitted with a large star nozzle.
- Pipe on top of the cake keeping the cake in its tin and place back to freezer to set again.
- Once set carefully remove from the tin and place onto a serving dish.
- Leave to thaw before serving.
- Store in a fridge or freezer.
- Enjoy!
Teresa says
May 25, 2018 at 5:47 pmThis is such a delicious cake – just perfect for the summer! I loved the texture & the flavour combination works so well! One of the yummiest cakes I’ve ever tasted.
Hana says
May 25, 2018 at 5:50 pmThanks ever so much Teresa for your beautiful comment! I agree, it’s one of the loveliest cakes I’ve ever tasted too :) xxx
2pots2cook says
May 30, 2018 at 8:58 amSo beautiful and creative ! Never thought of combining basil with strawberries ! Thank you so much!
Hana says
June 3, 2018 at 4:16 pmThank you so much. It’s such a lovely combination :)
Mels says
July 31, 2018 at 8:21 amdo you have any substitution idea for dried figs? thankyou! :)
Hana says
July 31, 2018 at 8:23 pmHi Mels, you can use medjool dates instead. Hope you like it :)
Mels says
August 9, 2018 at 9:52 amThankyou! And probably coconut butterr can be substitute with anything else?
Hana says
August 12, 2018 at 2:57 pmHi Mels, you can make the filling as in my Raw Vegan Strawberry Tart recipe using coconut cream and coconut oil. Please check the instructions there. I tend to prefer the coconut butter, it makes the cake more solid in texture, but this version will work too, but might need serving semi-frozen. Hope it goes well :)