No-Bake Vegan Strawberry White Chocolate Cake
Ingredients
Base
- 185g biscuit or cracker crumbles
- 3 tbsp butter (43g)
White chocolate layer
- 14 strawberries, sliced in half
- 1 can full fat coconut milk (400ml)
- 1 1/4 cups dairy-free milk (300g)
- 200g dairy-free white chocolate, melted
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 1/2 tsp agar agar powder
Strawberry layer
- 1 cup strawberries
- 1/2 cup water
- 2 tbsp maple syrup
- 1 tsp agar agar powder
Preparation
Brush the inside of a heart-shaped springform tin with oil and line the base with baking parchment.
Combine biscuit crumbles and melted butter and press the mixture into the bottom of the pan.
Chill in the freezer for 10 minutes.
Arrange sliced strawberries around the edge of the pan and transfer to the freezer while making the filling.
In a saucepan, bring coconut milk and dairy-free milk to a boil.
Add agar-agar powder and stir constantly until it dissolves completely.
Lower the heat and add melted dairy-free white chocolate, maple syrup, and vanilla extract.
Simmer for 1 minute, then turn off the heat and allow the mixture to cool slightly.
Pour the mixture over the base and chill in the freezer to set.
Combine strawberries and maple syrup in a saucepan and cook on medium-low heat until juices are released and berries are softened, about 2-3 minutes.
Blend the mixture until smooth and strain through a fine mesh sieve, using the back of a spoon to press out the juice.
In a saucepan, bring the strawberry juice to a boil, whisk in the agar powder until dissolved, and simmer for 10 seconds.
Pour the jelly over the chocolate layer and transfer the pan to the fridge to set for 2-4 hours.
