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Strawberry Layer Cake

By 11/04/2018July 18th, 2018No Comments

It’s approaching that wonderful time of year — berry season! There’s nothing better than going berry picking in the British  sunshine and then going home and making them into yummy things. Now, it’s far too early in the season for that, but I thought if we all make this cake, the sun might properly come out and make everyone in London happier. The city is just nicer when people are touched by the sun. So, help me out here.

The strawberry and vanilla frostings are made using a fermented cashew cheese and, if you don’t know much about all that jazz, this means that it’s that little bit more easily digestible for many people. Fermentation predigest foods for us, making it easier on our tum tums and guts. From a culinary perspective, fermenting the cashews creates a much lighter and fluffy frosting. Definitely worth the extra time and effort. If you don’t want to take the time to make a strawberry jam, it’s all good, you can just use freeze dried strawberries instead. If you can find frozen strawberries for the jam, even better. They have all the flavour!

Strawberry Vanilla Jam
3 cups fresh strawberries, greens remove
1⁄3 cup xylitol ( or maple syrup, stevia, honey, cane sugar)
2 tbsp lemon juice
zest of 1 lemon
1 tsp vanilla extract or powder (optional)


  • Combine all ingredients in a suitably sized mixing bowl.
  • Using your hands, squeeze the fruit to release their natural juices, but leave them slightly in tact and chunky.
  • Put the entire bowl in the dehydrator, at the lowest temp setting, for 8 hours or until the mixture has reduced by 1⁄3 – 1⁄2.
  • Allow to cool at room temp before storing in an airtight container in the fridge for up to 1 month.

Strawberry and Vanilla Frostings

Stage 1 – Fermented Cashew Cheese
250g ( 1 ¾ cups ) cashews, soaked 1 hour, strained and rinsed
1 tsp probiotic powder
50g ( 1.7 oz ) water, or just enough to blend


  • Blend the cashews with the probiotic powder and just enough water to create a thick mixture – you may not use the whole 100g ( ½ cup ), start with less and see if you need it all.
  • Use the tamper stick or remove the lid to the blender every so often to keep things moving.
  • Transfer to a mixing bowl, press cling film or greaseproof paper right down on top of the mixture so as to not form a crust on top and pop in a warm space for 12 – 24 hours.
  • The mixture should be aerated and slightly sour smelling when you check on it.

Vanilla Frosting
1 batch fermented cheese ( above )
150g ( ¾ cup ) xylitol
20g ( 1 ½ tbsp ) lemon juice
150g ( ¾ cup ) coconut oil, melted
6-8 drops vanilla medicine flower or ½ tsp vanilla extract

Strawberry Frosting
75g ( ⅓ cup ) strawberry jam, at room temp
25g ( 2 tbsp ) coconut oil, melted
4 drops strawberry medicine flower ( optional )
½ tsp beetroot or pitya, if needed to boost colour


  • Combine all ingredients in a food processor and blend until smooth.
  • If the mixture looks seized, allow it to run in the food processor for a few minutes or until it’s smooth and silky looking. Alternatively, melt it down over a double boiler.
  • Remove 50% of the mixture from the food processor and set to one side.
  • Add your jam and beet powder, if using, to the remaining mix in the food processor and blend to combine.
  • Pour the plain frosting into a bowl or containers and set in the fridge or freezer until firm, about 1-4 hours.
  • Use the strawberry frosting straight away for the middle layer.

Blonde Cake
250g ( 2 cups ) cashews
200g ( 1 ½ cup ) oat flour
40g ( ¼ cup ) coconut flour
100g ( ¾ cup ) xylitol powder
50g ( ¼ cup ) coconut sugar
30g ( 2 tbsp ) coconut oil, melted or soft
60g ( 2 oz ) water


  • In a food processor blend cashews into a fine meal.
  • Add the next set of ingredients and process just to combine.
  • Add the oil and water and process, the mixture should hold when you squeeze it into a ball.
  • Line a 6-7 inch springform cake tin with cling film and press the 50% of the cake mix into the tin. Use a the back of a spoon to press the mix flat.
  • Pour the strawberry frosting on top and tap the tin to evenly distribute.
  • Place in the freezer to set, about 1-2 hours.
  • Add the remaining cake layer and press down flat. Use the back of a spoon to get it flat.
  • Place the cake back in the freezer to set the cake, about 30 minutes.
  • Once set, remove the cake from the tin and use the vanilla frosting to cover the sides and top. See video for complete instructions.
  • Sprinkle with freeze dried strawberries, slice and serve.
  • Store in the fridge up to 1 week or the freezer for several months.


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