No-Bake Vegan Strawberry Rose Cake Recipe, Easy & Delightful!

Indulge in the essence of summer with our irresistible No-Bake Vegan Strawberry Rose Cake! Bursting with fresh strawberries and delicate rose flavors, this easy-to-make dessert is a showstopper for any occasion. Dive into layers of creamy bliss and vibrant colors – a treat that’s as stunning as it is delicious. Your taste buds will thank you!


INGREDIENTS:

2 cups fresh strawberries, sliced


1 1/2 cups raw cashews, soaked overnight


1/2 cup coconut cream


1/4 cup maple syrup


2 tablespoons coconut oil, melted


1 tablespoon rose water


1 teaspoon vanilla extract


1 1/2 cups vegan biscuit crumbs (you can use vegan graham crackers or digestive biscuits)
Fresh edible rose petals for garnish (optional)

INSTRUCTIONS:

In a food processor, blend the soaked cashews, coconut cream, maple syrup, melted coconut oil, rose water, and vanilla extract until smooth and creamy.

This will be your rose-flavored cream filling.


Line the bottom of an 8-inch springform pan with parchment paper.


In a mixing bowl, combine the vegan biscuit crumbs with a tablespoon of melted coconut oil. Press the mixture evenly into the bottom of the prepared pan to form the cake base.


Spread a layer of the rose-flavored cream filling over the biscuit base.


Arrange a layer of sliced strawberries over the cream filling.


Repeat the layers until you’ve used all the cream filling and strawberries, finishing with a layer of cream on top.


Smooth the top with a spatula, cover the pan with plastic wrap, and refrigerate for at least 4 hours, or until set.


Once set, carefully remove the cake from the springform pan and transfer it to a serving plate.


Garnish the top of the cake with fresh edible rose petals, and strawberry slices, if desired.


Slice and serve chilled. Enjoy the delightful flavors of summer in every bite!

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