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Strawberry Banana Cream Cake with Mint

Strawberry Banana Cream Cake with Mint


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

Nutrition Information

Per serving: 320 kcal cal., 20 g fat (6 g sat. fat), 7 mg sodium, 6 g fiber, 7 g pro., 44 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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