The reason why I tried this kind of version: it allows for a nut-free option, using dairy-free mylk. Because so far most of my recipes for ice cream contain nuts or cashews.

The combination of vanilla ice cream and strawberries is so yummy! But you can also use other berries or fruits. While this recipe is nut-free, it is also gluten-free and sweetened with fruits.

Ingredients:

• 450ml mylk
• 65g dates, pitted
• 3 tbsp tapioca
• 1/3 tsp ground vanilla
• 1 pinch salt
• 150g strawberries, diced

Instructions:

1. Blend all ingredients but the strawberries in a powerful blender until smooth.

2. Pour mixture into a pot and gently bring to the boil. Let simmer shortly, stirring constantly, then let cool down completely.

3. Transfer the cooled down mixture to the ice cream maker. Once it has turned to ice cream, stir in the diced strawberries.

4. If desired, place in the freezer for a firmer texture. Should you leave it in the freezer for longer, let thaw a little before serving.

Enjoy

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

This cake is absoulutly delicious! And ever since I went gluten-free I have been trying to come up with a recipe for the sponge cake that is at least mostly fruit sweetened and has the same kind of texture and golden colour. I had many fails…and the more fails I had, the longer it took me to give it another go.

Then these yeast-free bread rolls happened and I was inspired to use a similar concept for the sponge cake. Cooked pumpkin or kumara (sweet potato) was the secret ingredient! Yay!

So, yes, this cake is vegan, gluten-free and without oil! I still can’t quite believe it. I used a classic flan / tart pan but you can also use a standard tart form or spring form too.

For a 28cm flan pan:

For the dough:
130g rice flour
130g buckwheat flour
2 teaspoon baking powder
400ml water
100g dates,pitted and diced
100g cooked pumpkin or orange sweet potato
2 teaspoon psyllium fiber husk
1/2 teaspoon ground vanilla

For the vanilla custard layer:
250ml plant mylk (I used homemade almond mylk)
40g dates, pitted and diced
2 tablespoon corn starch (or potato starch)
1 teaspoon agar agar powder
1/4 teaspoon vanilla
1 pinch ground turmeric

For the jelly:
200ml water
1 teaspoon agar agar powder
1 teaspoon corn starch (or potato starch)
Fruit for topping (strawberries or other berries, kiwi fruit, sweet persimmon or other fruits)

Instructions:

1. Preheat the oven to 180°C (top-/bottom heat). Mix the rice flour, buckwheat flour and baking powder for the dough in a bowl.

2. Blend the remaining ingredients for the dough in a high-speed blender. Pour into the bowl and stir to combine. Spread the dough evenly in the flan pan.

3. Place in oven and bake for approx. 20 minutes or until an inserted wooden skewer comes out clean. Let cool down before taking it out of the pan. It can be a bit tricky, the wooden skewer can be helpful in removing the cake from the pan. Let cool down a little before the next step.

4. For the custard layer, blend all ingredients in a powerful blender until smooth. Pour the mixture into a sauce pan and gently bring to the boil, stirring constantly.

5. Once the custard starts to thicken up considerably, spread it evenly over the cake. Let cool down in the fridge until it is set.

6. Prepare your topping of choice and spread it evenly onto the custard.

7. For the jelly, whisk the ingredients in a small pot and gently bring to the boil. Once it thickens up, let cool down a little bit for a few minutes (make sure it doesn’t set too early). Then, starting from the center of the cake, drizzle it over the fruits.*

8. Store in fridge for a little longer until the jelly has set. Enjoy!

* The jelly has a preserving effect and lets the fruits topping stay fresh longer. You don’t have to add it if the cake will be eating all at once.

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

It turned out creamy and delicious with a nice strawberry flavour. If you like a stronger strawberry flavour, I recommend to use less water and more strawberries.

Since I love chocolate, I added some chocolate drizzle to the finished ice pops. But they still taste amazing without it

Makes approx. 10 ice pops:

For the ice pops:
1/2 cup (70g) blanched almonds (soak them in water for at least 8 hours, then rinse and drain)
3/4 cup (105g) dates, pitted
1 3/4 cup (440ml) water

2 cups (200g) strawberries

For the chocolate sauce:
40g cocoa butter (or coconut butter or coconut oil)
1 tablespoon and 1 teaspoon finely ground coconut sugar
2-3 tablespoons FAIR-TRADE cacao or cocoa powder

Preparation:

1. Blend all ingredients but the strawberries in a strong blender until smooth. Then add the strawberries and blend again. Let the dates soak in the water for a while if needed.

2. Transfer mixture into ice pop molds. Cover with lid, insert ice pop sticks and place in freezer until firm (if you let the filling firm up a little in the freezer, the sticks won’t ‘fall’ into the mold as much).

3. For the chocolate sauce, place all ingredients in a cup and place the cup in a bowl with hot water. Stir to dissolve. I have used a small icing bottle to drizzle the sauce over the ice pops.

4. Store in freezer in container with a layer of waxed paper between the ice pops.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Time to try cashews again. They worked very well in this fruit cake recipe already

The smell of the baking strawberries is divine. And combined with the vanilla flavour, it is utterly delicious!

As always, this recipe for strawberry vanilla cookies is vegan, gluten-free and without refined sugar.

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Strawberry Vanilla Cookies (Vegan, Gluten-free, No Refined Sugar)

The smell of the baking strawberries is divine. And combined with the vanilla flavour this vegan and gluten-free strawberries cookies are utterly delicious!

Course Cookies

Cuisine American

Diet Gluten Free, Vegan

Keyword Biscuits, dairy-free, No Refined Sugar, soy-free, Strawberry, Summer, Vanilla, without dates

Servings 8 cookies

Equipment

• powerful mini-blender

Ingredients

• 70 g cashews
• 2 tablespoon coconut sugar
• 125 ml water
• 140 g rice flour
• 1/2 teaspoon baking powder
• 1 teaspoon psyllium fiber husk
• 1/2 teaspoon vanilla essence or vanilla paste or freshly scraped vanilla pod
• 1-2 handful fresh strawberries finely diced

Instructions

• Preheat oven to 190°C (top-/bottom heat). Blend cashews, coconut sugar and water until smooth. A powerful mini-blender works best for this.
• Sift remaining ingredients (except strawberries) into a bowl and whisk them. Add cashew ‘cream’ and mix well.
• Gently fold in the chopped strawberries. It helps to dip your hands into cold water prior to forming the cookies.
• Form the cookies and place on with baking paper covered baking tray. Bake covered for approx. 15 to 20 minutes.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

But this year things seem to be a little weird. For example, one can still buy fresh, locally grown strawberries! I don’t know what the growers secret is, but it surely is impressive!

Limes… Strawberries… Doesn’t it ask for a no-bake lime strawberry cake? Well, I think so. Again, the cake is completely vegan, gluten-free and without refined sugars.

…and by the way, it might seem like you need a whole lot of ingredients for this recipe, but it is only 8 ingredients to make this divine treat

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No-Bake Lime Strawberry Cake (Vegan, Gluten-free, No Refined Sugar)

Limes… Strawberries… Doesn’t it ask for a no-bake lime strawberry cake? Well, I think so!

Course Cake

Cuisine New Zealand

Diet Gluten Free, Low Lactose, Vegan

Keyword Almond, Cashew, dairy-free, Dates, egg-free, flour-free, fruit-sweetened, raw, Strawberry, without baking

Servings 1 cake (18 cm)

Equipment

• 18cm (7inch) cake spring-from
• Blender

Ingredients

For the crust:

• 200 g macadamias (or almonds) preferably soaked in filtered water for at least 8 hours, then drained
• 105 g dates pitted and diced
• 1-2 tablespoon water if using dry nuts

For the lime layer:

• 280 g cashews soak them in filtered water for at least 4 hours, the rinse and drain
• 70 g dates pitted
• 125 g water
• 85 g lime juice (approx. 2-3 small limes)
• 3 piece zest of small limes
• 1 handful of baby spinach leaves optional, used for color purposes
• 1-2 tablespoon coconut oil optional

For the strawberry layer:

• 400 g strawberries
• 140 g cashews soak them in filtered water for at least 4 hours, the rinse and drain
• 70 g dates pitted
• 1 tablespoon coconut oil optional

Instructions

• For the crust, blitz the macadamias in a blender to fine crumbles and transfer to a medium sized bowl. Then blitz the dates to fine crumbles and add to the bowl.
• Mix well. It should form a relatively sticky dough. If too dry, add a little extra water. Line spring form with baking paper, scoop dough into spring form and spread evenly.
• For the lime layer, blend all ingredients until smooth. You might need to scrape the mixture down the sides or use tamper. Only add a little extra water if the mixture won’t blend at all.
• Pour the lime layer into the spring form and spread evenly. Place in freezer while preparing the strawberry layer.
• For the strawberry layer, blend all ingredients until smooth. You might need to scrape the mixture down the sides or use tamper. Only add a little extra water if the mixture won’t blend.
• Carefully pour the strawberry layer over the lime layer and spread evenly. I used dehydrated raspberries and chopped pistachios for garnish.
• Place in freezer until set. Let defrost a little before cutting slices. For best results, let then defrost completely in fridge – the texture will be divine!

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

After my No Bake Cherry Cake was so successful I’ve tried a variation with strawberries. It turned out as yummy as I had hoped!

Who would think when looking at this decadent creation, that it is even vegan, gluten-free and sugar-free? And no baking required! This recipe doesn’t require many ingredients and is perfect for a special occasion.

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No Bake Strawberry Cake (Vegan, Gluten-free)

Who would think when looking at this decadent strawberry creation, that it is even vegan, gluten-free and sugar-free? And no baking required! This cake recipe doesn’t require many ingredients and is perfect for a special occasion.

Course Cake

Cuisine German

Diet Gluten Free, Low Lactose, Vegan

Keyword Almond, cake, fruit-sweetened, lactose-free, Strawberry, without baking

Servings 1 cake (18 cm)

Equipment

• 18cm / 7inch cake pan

Ingredients

For the crust:

• 110 g almonds soak in water for 8 hours, then rinse and drain
• 70 g dates and diced
• 1 tablespoon ground flax seeds

For the filling:

• 250 g strawberries
• 70 g dates pitted
• 20 g cacao butter melted
• 210 g cashews soaked for approx. 4 hours, rinsed and drained

For the topping:

• 70 g cashew nuts (soaked for at least 6 hours and drained)
• 1/2 teaspoon vanilla
• 10 g cacao butter melted
• 50 ml water

Instructions

• For the crust, in a powerful blender pulse the almonds and dates to fine crumbles. Transfer to a bowl. Stir in ground flax seed and mix well.
• Line the cake tin with baking paper. Spread the dough evenly and press it firm.
• For the strawberry layer, blend 150g of the strawberries with dates and cacao butter until smooth. Then add cashews and blend once again. You may need a tamper for this step.
• Chop up the remaining strawberries and mix them with the strawberry cream. Spread the cream evenly in the cake tin.
• For the vanilla layer, blend all ingredients until smooth (a smaller powerful bullet blender is ideal for this step). Pour the vanilla layer over the strawberry layer.
• Place in freezer until firm (approx. 5 hours). Let thaw a little before cutting slices, then store chilled until serving.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

The Perfect Vegan & Gluten-Free Strawberry Cake for Summer

Now I’m growing my own strawberries and I’ve been collecting them patiently. I just wanted to find a way to re-create this recipe suitable for a vegan & gluten-free diet. The first sponge cake that I tried to bake failed quite badly. So did the second one. But all good things come in three (as people say in Germany) and the third cake was a SUCCESS!

Best result is achieved with a proper flan pan, which creates a border on the outside, so that the jelly filling doesn’t run down the sides. A normal spring-form does the job, too.

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Vegan Gluten-Free Strawberries Spongecake Recipe

If you love the taste of fresh strawberries and a light, fluffy sponge, this vegan and gluten-free strawberries spongecake brings summer to every bite. Made with wholesome flours and naturally sweetened, this cake combines a delicate sponge base with juicy strawberries, a glossy strawberry jelly, and a creamy vanilla cashew finish. Perfect for celebrations, gatherings, or a cozy afternoon treat!

Course Desserts

Cuisine German

Diet Gluten Free, Low Lactose, Vegan

Keyword cashew cream, fruit cake, jelly topping, spring dessert, Strawberry season

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Cooling & setting time 3 hours hours 10 minutes minutes

Total Time 4 hours hours 5 minutes minutes

Servings 1 23cm spring-form

Author The Vegan Monster

Equipment

• Springform pan (≈23 cm)
• mixing bowls (small & large)
• Whisk & spatula
• Saucepan (for jelly)
• Blender (for cashew cream)
• Cooling rack
• measuring cups/spoons

Ingredients

• 450 g strawberries
• 120 g sorghum flour
• 70 g buckwheat flour
• 100 g brown rice flour
• 2 teaspoon fiber husk
• 1 pinch salt
• 2 teaspoon baking powder
• 1 banana 200g
• 1 heaped tablespoon egg replacer
• 4 tablespoon water
• 40 g coconut sugar
• 1 teaspoon vanilla paste
• 1 1/4 cup water or soda water

For the jelly:

• 1 1/4 cup water
• 1 1/4 teaspoon agar agar
• leftover strawberries that won’t fit on the cake

For the vanilla cashew cream:

• 110 g cashew nuts
• 1/4 cup water
• 1 heaped teaspoon vanilla paste

Instructions

• Preheat the oven to 190°C and grease the spring-form with a little oil. Mix the dry ingredients in a medium sized bowl, stir well and place aside.
• In a large bowl whisk the egg replacer with the water until well dissolved. Add the banana and mash to a fine cream. Then add the coconut sugar and whisk until dissolved.
• Transfer the dry ingredients to the bowl with wet ingredients, add the water and stir quickly to mix well. Don’t stir too long or the dough won’t rise as good. Quickly transfer to the spring-form.
• Bake at 190°C for approx. 20 – 25 minutes (depending on oven type). Let cool down properly, then turn the sponge cake upside down, leaving it in the spring-form.
• In the meantime mix the agar agar with the water and let soak for at least 10 minutes. Wash the strawberries, remove the leaves and cut them into halves. Place the strawberries on the cake until the whole surface is well covered.
• If there are any leftover strawberries, they can be blended with the jelly water. Transfer the jelly water to a small pot and bring gently to boil, while stirring constantly. Then let simmer for a couple of minutes.
• Let the jelly cool down to a lukewarm temperature. By placing the pot in a cold water bath, it will cool down quicker. Make sure to stir the cooling fluid regularly to avoid clumps. Once the jelly is lukewarm, pour it over the cake. Chill in the fridge until set.
• For the vanilla cashew cream, blend the ingredients to a fine cream. It’s important to soak the cashews for at least 1 hour before using.

Notes

Enjoy! 

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.