Creamy Raw Vegan Strawberry Cake

Dansk 🇩🇰 

"This is the best cake I've ever tasted." My friend Christian looked directly into my eyes, all the while his cookie fork was heading to the plate for another bite.

"Can you cut another slice for me too, please." Contributed my friend Nadia as she emptied her plate from the first piece.

"Are you sure?" I asked her, just to be certain that it was not just to flatter the host. "You don't normally eat cake, Nadia?"

"No, but this one is really good and neither too sweet nor blah."

Hereafter it took less than half an hour for the whole cake to find its way to three people's digestive system - and this bloggers ego and stomach were delighted.

It's several things combined that make this cake so marvelous.

  • The crust of nuts and dates gives the mixture a slightly sweet taste and rich chewy texture.

  • The filling made of nut butter, strawberries, and dates make the cake creamy as a cheesecake and sweet, but not too sweet.

  • And the topping of frozen strawberries completes taste and texture.

The cake is raw, sugar free, dairy free and grain free.


This recipe contains links to ingredients and products that I use myself or can recommend. If you buy products through these links, the price will be the same for you, and I will receive a small commission, which helps to support this blog. You can read about my affiliate policy here.



Strawberry Cheesecake without cheese! Made with fresh berries, cashew butter, dates, and delicious almond crust. Creamy, wonderful, and pretty healthy too.
Paleo, vegan, gluten-free, and dairy free.



  • 1 cup (140g) almonds, soaked for at least 4 hrs. (you can substitute with pecans or cashews or a mix)

  • 6-8 (125g) pitted medjool dates


  1. In a blender or food processor, combine the crust ingredients.

  2. Blend on low speed until it starts to clump together. You may have to add 1-2 tablespoons water depending on how moist your dates are.

  3. Line a 6-inch spring form pan with parchment paper on the bottom. Press the crust into the pan.




  • 1 1/2 cup (180g) fresh or frozen strawberries

  • 6 (100g) pitted medjool dates

  • 3/4 cup (190g) raw cashew butter (you can substitute with almond butter)

  • 1/3 cup non-dairy milk

  • 1 tbsp lemon juice

  • 1 tsp vanilla powder


  1. Combine the filling ingredients in a blender and blend on high until smooth and creamy (if you’re using frozen strawberries, you can pour some boiling water over them to soften them a little).

  2. Pour on top of the crust.

strawberry topping


  • 1 cup (210g) frozen strawberries (optional)



  1. Pulse the frozen strawberries in the blender until broken up into pebble-sized chunks. Scatter on top of the cake.

  2. Freeze the cake overnight or for 4- 8 hours.

  3. Thaw for 5 minutes or so before slicing and eating.

  4. Keep in the freezer for up to a week.