Strawberry "froyo" cake

Serves 8  |  25min + 1h  |  Medium


This cake changed my life. Okay, that might be a slight exaggeration, but I'm telling you - you will not regret making this cake. This might be the best looking dessert we’ve ever made, but not the most difficult. Not by a long shot. If I was super smart I’d draw you a cool graph showing how easy and delicious it is compared to other cakes. And you'd see how this is the cake that kicks all other cakes' butt. It annihilates them. Did I mention it’s super delicious? Oh, right, I did. But did I also tell you that you can eat it without feeling bad? No, I didn't? Great. I will now -- It doesn’t include any sugar or wheat (if that's important to you), so tell all your sugar- and gluten-free friends that you’re throwing a cake party! Yay!

We were at a friends summerhouse this weekend and they have a fridge and a blender, but that's where the modern amenities end. So that's why this is the perfect cake to make when you are not in your fancy pants super kitchen at home. You can make it anywhere and simply enjoy it with coffee and a couple of your best friends. Or you can eat it by yourself you big weirdo. I don't judge, but society does. No I'm just kidding, I judge. This recipe is originally from our idols Green Kitchen Stories with a slight Cake & Beans tweak (we sort of mixed two of their recipes together). We really can't recommend their blog highly enough! They are one of the reasons it was so painless for us to transition into vegetarianism.

  • 300 g sunflower seeds

  • 12 dates 

  • 250 g mascarpone cheese (I never said it was super healthy)

  • 250 g greek yoghurt

  • 4 dl strawberries (frozen och fresh)

  • 1 tbsp coconut oil

  • fresh lingonberries to garnish

  1. Spread the sunflower seeds evenly on a baking tray and roast them in the oven at 225°C for 10-15min (mix them around a few times during the process to ensure an even result)
  2. Make the topping while the sunflower seeds are in the oven by first mixing the strawberries in a food processor, then gently blending them with the yoghurt and mascarpone in a bowl
  3. Set the bowl aside while you keep an eye on the sunflower seeds
  4. Remove the seeds from the oven when they are slightly roasted and golden brown
  5. Let them cool for a while before mixing them in a food processor until even (it should look something like flour or super tiny crushed nuts)
  6. Add the dates into the mix (remember to de-seed them if you use fresh dates!) and blend again until even
  7. Scrape everything out and press into a baking tin (preferably with removable sides) with your hands to ensure an even bottom for your cake
  8. Pour the strawberry-cheese-yoghurt mix on top and spread evenly with a spoon or ladle
  9. Place in the freezer for an hour -- you can leave it for longer but in that case remember to take it out well in advance (at least 30min) so that it will have time to defrost
  10. Top with your choice of fresh berries or edible flowers
  11. Enjoy!

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