Strawberry Rose ‘Icecream’ Cake

IMG_5222I think this cake should come with a warning… It is highly addictive!

It has such a delicious strawberry flavour and creamy texture with a cacao base… Because who doesn’t love strawberries and chocolate!

We also love the hint of rose from the rosewater and edible rose petals sprinkled on top. You only need a very small amount of rosewater so that it is a subtle taste, as you do not want it to be too overpowering.

Again for this recipe, we have used minimal sweetener (1 T coconut flower nectar for the filling and a few medjool dates in the base) but find that this provides ample sweetness.

We have had a few queries about what natural sweeteners can be substituted for coconut flower nectar, as it is a little in the pricey side. We suggest using raw organic honey, however it does alter the taste slightly and we do prefer the taste of coconut nectar for this recipe. As we use such a small amount in each of our cakes, we find that it lasts a long time so is worth the investment.


Makes 4 generous serves or 8 small slices

(We use 2 small spring form tins – 10.5cm in diameter and 5cm deep)


1/3 cup almonds (soaked overnight, unless using activated)
1/4 cup plain buckinis
1/4 cup desiccated coconut
5 medjool dates
1 T cacao
Dash of filtered water


1 cup raw cashews (soaked for 3-6 hours)
1/2 cup coconut cream
1/2 cup frozen organic strawberries
1 T coconut flower nectar
1 tsp rosewater
1 T coconut oil (melted) + 1 tsp to grease


  1. Combine all ingredients for the base in a high power blender (we use a vitamix) and blend until smooth, add water as required
  2. Press into the base of a greased and lined tin* and place in the freezer while you make the filling
  3. Drain and rinse cashews
  4. Clean the blender and then add in all filling ingredients and blend until smooth and creamy (this takes a few minutes)
  5. Pour on top of the base and place back in the freezer to allow to set (we leave it overnight but 3-4 hours is sufficient)
  6. Take out and place in the fridge 1 hour prior to serving (this way it is slightly softer but still has an ice cream-like consistency)**
  7. Top with edible rose petals and fresh strawberry (optional), serve and enjoy!

*We use 2 small circular spring form tins (10.5cm diameter, 5cm deep)
** In the fridge it becomes soft but won’t melt the way regular ice cream would

Find out more about some of the health benefits of strawberries, here! 

With so many ‘superfood’ berries available, sometimes we forget that strawberries, with their rich red colour, are also packed with antioxidant phytonutrients such as quercetin and anthocyanins, and play an important part in protecting us against free radical damage and inflammation that can lead to chonic disease states such as cancer and heart disease.  Strawberries also have a favourable impact on blood sugar, an important consideration for everybody, especially those with diabetes or pre-diabetes.

These nutrients and properties, together with an excellent nutritional profile of Vitamins A, B9 (folate) and C, minerals including magnesium, calcium, as well as fibre content, make strawberries a desirable dietary choice.  In addition, strawberries are low GI, low calorie and readily available.

If possible purchase organic strawberries (to reduce likelihood of pesticide residue) and purchase as fresh as possible (As Vitamin C content depletes quite quickly in storage).