Strawberry Banana Cream Cake with Mint
Strawberry Banana Cream Cake with Mint

Photo Credit

This Recipe

  • Skill Level: Beginner
  • Serves: 8
  • Start to Finish: 7 hours, 30 minutes, including freezing

Nutrition Facts

Amount per serving:
Total Calories: 320
  • 7mg Sodium
  • 54g Carbs
  • 6g Fiber
  • 20g Fat
  • 6g Saturated Fat
  • 7g Protein
  • 44mg Calcium
  • 3mg Iron

Made with only simple, wholesome ingredients (just fruit and nuts, believe it or not) this cake is naturally sweet and a stunning dessert to share with friends. The best part? No baking required!

Appropriate for: Clean, gluten-free, high-fiber, paleo, raw, vegan, vegetarian diets


  • For filling:
  • 3 bananas
  • 2 cups frozen strawberries
  • 2 tablespoons melted coconut oil (optional)
  • For cream exterior:
  • 2 cups cashews
  • 2 cups dates
  • 1 orange, peeled and chopped
  • 2 tablespoons melted coconut oil
  • Water



1. To make filling, blend bananas, strawberries, and coconut oil, if desired. Spread mixture into a springform pan that’s slightly smaller than the second pan for the cream layer. Freeze until solid, at least 4 hours.
2. To make cream exterior, blend cashews, dates, orange, and coconut oil until smooth. Add water, 1 teaspoon at a time, if necessary. Place frozen filling into a second springform pan. Spread cashew cream layer around the sides and top. Freeze at least 3 more hours until solid.

Recipe provided by Emily of

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