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~ raw, vegan, gluten-free ~
This cake just “sort of happened”. Ever have moments like that happen to you in the kitchen? It all started with some fresh almond pulp that was sending me subliminal messages in my sleep that I needed to use it for something.
A few days later, I was at Costco and low-and-behold, they had organic strawberries!! I am becoming more and more impressed with their selection of fruits and veggies. So I knew would be able to make my dream come to fruition. From there, it is all a blur.
For this recipe, I used fresh, moist almond pulp. You could use whole nuts, processed down to mealy texture but it will change this recipe completely. It will certainly be denser. So, play around and have fun with it, just realize it may not turn out the same.
This cake needs to be eaten right away or frozen. Bob actually preferred eating the cake basically frozen. It had sat at room temperature for about 15 minutes. The truth of the matter was that I had a slice of cake sitting on the counter for testing.
You see, I always have to sacrifice a slice or portion of any recipe that I make. So, for this cake, I cut a piece while it frozen to see how it would fare sitting out at room temp. I like to see how the texture is affected, if the frosting would get runny and so forth.
Bob walked by the cake and asked if he could have a taste. How can I possibly tell that man “no”. hehe I always set a timer so that I remember to check my test piece. At 30 minutes, the timer went off. I walked over to where I HAD put the piece of cake and …. it was gone. I went on a hunt for it and in the living room, on the floor, next to Bob’s chair, sat the plate….empty…. not even a crumb!
Well fiddle, there went that test. haha But then, I guess that it better to find an empty plate on the floor than a plate with a piece of cake on that is only minus one bite…right? So, I started my test over and here are the results. After 30 minutes of sitting at the room temperature of 73 degrees, the cake part was starting to get a bit mushy, party due to the juices from the jam seeping into it. The frosting held up wonderfully. So, my recommendation is to eat the cake anywhere from 15-30 minutes after taking it out of the freezer. Return the leftovers immediately to the freezer.
Ingredients:Yields 9″ cake pan
Wet ingredients:
Strawberry layer:
Strawberry layer:
After pressing the bottom layer of the cake batter in, pour the strawberry puree over the cake. Tap the pan on the counter lightly to work out any air bubbles and so it will rest evenly. Place in the freezer till firm.
Once the strawberry layer is hard, place the top layer of the cake on top. Gently press evenly and firmly. Return to the freezer for 4+ hours, or until frozen. This will help with frosting.
Now we are ready to put the first, thin layer of frosting on the cake. This is what we call the “crumb” layer. It looks a bit rough at first, but the second layer of frosting will more smooth. Place the cake back in the freezer for about 15 minutes.
Please click on the link above where I show you in more detail on how to frost a cake if you need a little extra guidance. Have fun being creative in how you decorate your cake. There isn’t such a thing as a wrong way.
I first made this cake back in 2013. Below are a couple of old photos of that cake. I just wanted to show you a bit of a different look.
Brilliant!
OMG Amie Sue, you get better and better. The cake is just a delight to look at and I know it will be fabulous to eat. Your recipes always work out well whenever I give one a try which gives me confidence to try a new one. What else can I say? You are a star. Thank you so very much for all the hard work you put into delivering us such gems.
Thank you. Thank you. Thank you.
Madeleine (UK)
Well Madeleine… thank you. I really appreciate your sweet words. To share my passion with others is such a blessing for me. :) Have a wonderful day. amie sue
I wish you had a restaurant down the street Ami Sue! We hac a Cafe Gratitude for awhile.
That would be fun Kanti. :) We have been to Cafe Gratitude a few times when we had visited San Francisco. Loved it! Have a great day, amie sue
You have out done yourself with this one! Looks fantastic :)
Thank you Grace. It was a lot of fun to create! amie sue
That looks absolutely amazing. How long did it take to make it.
You are very creative. Thanks for the recipe.
Hi Joyce,
To be honest, I don’t know. It always takes me longer than normal because I am busy taking pictures. lol
amazing!
What is an almond pulp? Does it comes in a can? Where do you get it? Thanks for sharing your ideas. I will try making the strawberry cake and icing. Sincerely, Raquel.
Hello Raquel,
Almond pulp is a by-product after making almond milk. If you follow the link I provided in the ingredient list, it will take you to a post I did on how to make nut milk and it explains the pulp that is left over. It doesn’t come in a can, nor have I ever seen anyone sell it. Have a blessed evening, amie sue
You’ve outdone yourself again. A true masterpiece. Just curious, with all your new ideas and creations popping up almost daily, do you ever repeat recipes or combine recipes to make slight variations? Which recipes do you frequent?
Hi Karen,
I do repeat many of them but my husband often laughs at the very fact that because I am always in recipe development, that we never eat the same thing over and over. There is some truth to that. haha And I do make slight variations from time to time, based on what ingredients I have on hand. I tend to make many of the cheesecakes, kale chip, broccoli nibblers, cheeses, nut milks, hmmm, I guess that are far more than I thought that I make several times. All of the recipes that I make get intertwined with other simple, whole food staples that I make too.
Have a wonderful evening, amie sue
hi. This looks amazing. I’d like to try making it but some of my dear ones and myself are not able to eat cacao… Would you suggest, a substitute? Thank You
How about carbo Ma Prem?
Thank You
Can carob be used/found raw?
Yes, just found that yes.
Yes, it should be ok. While similar in appearance to cacao powder it has a milder, sweeter taste. Taste test as you build the recipe to see if anything needs adjusting due to the different flavor profile. :) Have a wonderful weekend, amie sue