California Strawberry Ice-Cream Cake

/ My Edible Advice Nutritional Consulting/

This post is sponsored by the California Strawberry Commission.

IMG_4852.jpg

Cake for breakfast? Yes, please! These are strange times, but I have good news for you. California strawberries are in peak season and so gosh darn delicious they are bound to put a smile on your face. Especially in the form of cake. A serving of 8 is loaded in Vitamin C (the same amount as an orange!) which is SO important to keep our immune system strong. 

California Strawberry Ice-Cream Cake 

Ingredients

  • For the crust

  • ½ cup raw nuts

  • ½ cup almond flour

  • 3 pitted dates

  • 2 tablespoons coconut oil

  • 1 teaspoon cinnamon

  • ¼ teaspoon salt

For the creamy layers

  • 2 cups raw cashews soaked in cold water for at least four hours

  •  ½ cup canned coconut milk stirred 

  • ¼ cup coconut oil melted and cooled 

  • ⅓ cup pure maple syrup

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon vanilla extract 

  • 1/2 cup California strawberries, sliced 

For the jammy "icing"

  • 1 cup California strawberries, sliced 

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon chia seeds

Directions

  1. Line a springform pan with parchment paper. 

  2. Add the nuts, almond flour, pitted dates, coconut oil, cinnamon, and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small pecan bits remaining.

  3. Press the “dough" evenly along the bottom of the prepared pan.

  4. In the same food processor or high-powered blender, combine all of the filling ingredients except the strawberries and blend for about 2 minutes, or until the mixture is silky smooth and creamy.

  5. Pour 2/3 of the filling into the prepared pan over the pecan crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.

  6. Add the strawberries to the remaining batter and blend to incorporate. Spread over the plain layer. Return to the freezer.

  7. Rinse out the blender to make your jam. Blend the strawberries, lemon juice, and chia seeds. You can either spread this layer on now or add it before serving. 

  8. Set the cake in the freezer for at least 3 hours or until completely firm before slicing and serving. Serve frozen or let them thaw at room temperature for 10-15 minutes before serving.

  9. Store in the freezer for up to 2 weeks.