Strawberry Rose Cake Recipes

Serve cool, and keep in the fridge.

By Editorial Team

Originally I created this cake for Mother’s Day. It has since become one of the most popular and most-often-requested cakes I bake.

Cake Base


  • 1 1⁄2 cups almonds
  • 6 fresh dates, plus 1 more if needed
  • 2 T raw cacao powder
  • Pinch of rose salt
  • Honey, if needed


Line the bottom of an 8-inch springform pan with parchment paper. Grind the almonds and six dates in a high-speed blender or food processor until smooth. Add the cacao powder and salt, and blend. If the dough feels too dry, mix in another date or add a bit of honey. The dough may feel a little sticky and should be moldable, not runny. Press half of the dough into the pan firmly.

Strawberry Filling


  • 1 cup cashews
  • 1 cup fresh or frozen strawberries
  • 1 ripe banana, peeled and chopped
  • 1 T rose extract or rosewater
  • 1 tsp. pure vanilla powder or seeds from 1 vanilla bean
  • Juice of 1 lemon
  • 2 to 4 T honey or coconut syrup
  • 1⁄3 cup grated cacao butter
  • 1⁄3 cup coconut oil


If your blender is not very powerful, soak the nuts for about 1 hour. This will make them easier to puree. If you use frozen strawberries, thaw them and drain any excess liquid. Combine the strawberries, banana, and cashews in the blender or food processor and blend until smooth. Add the rose extract, vanilla, lemon juice, and honey. Mix well. Melt the cacao butter and coconut oil in the top of a double boiler. Pour into the work bowl with the other ingredients and mix well. Pour the filling over the cake base in the pan. Even it out by tipping the pan from side to side. Place the pan in the freezer for a few hours to firm up.
Bring the cake out when it has set. Remove the cake from the pan and place on a serving plate. Let the cake soften for a while as you prepare the chocolate icing.

Chocolate Icing


  • 2⁄3 cup grated cacao butter
  • 3 T coconut oil
  • 1⁄3 cup raw cacao powder
  • 2 T honey or coconut syrup
  • Pinch of sea salt


Melt the cacao butter and coconut oil in the top of a double boiler. Stir in the raw cacao powder, honey, and salt until smooth. Taste and adjust the sweetness, if desired. Spread the icing over the cake, letting it drip over the sides. Serve cool, and keep in the fridge.


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Cake Magazine: Strawberry Rose Cake Recipes
Strawberry Rose Cake Recipes
Serve cool, and keep in the fridge.
Cake Magazine
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