Strawberry Brownie Cake

Strawberry Brownie Cake

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Author

Dr. Michelle Sands, Founder & CEO Of GLOW Natural Wellness

A Guilt-Free Celebration Cake That Feels Like a Party and Heals Like Self-Care

If you’ve been craving something rich, chocolatey, and beautiful — without the sugar crash — this plant-based, gluten-free Strawberry Brownie Cake is it. Made with nourishing, glow-supporting ingredients like coconut, cashews, dates, and fresh strawberries, it’s a no-bake recipe that feels indulgent, but gives back to your hormones, metabolism, and mood.

Perfect for special occasions, cozy weekends, or when you just want a sweet moment to yourself.

Servings: 6

Calories: 443 per serving

Ingredients:

Brownie Crust

  • 1 cup coconut flour
  • 1 cup pitted dates
  • ¼ cup unsweetened applesauce
  • ½ cup unsweetened coconut flakes
  • 2 ⅔ tablespoons cocoa powder
  • Optional: Almond milk or water, as needed

Creamy Filling

  • 1 ripe banana, mashed
  • 1 cup cashews (soaked for 1 hour and drained)
  • ⅔ cup canned coconut milk
  • ½ teaspoon vanilla extract
  • ¼ cup maple syrup (plus more to taste, if desired)

Topping

  • 1 cup fresh strawberries, sliced

Instructions:

  1. Make the crust: In a food processor, combine coconut flour, dates, applesauce, coconut flakes, and cocoa powder. Process in small batches if needed. The mixture should be moist and crumbly. If it feels too dry, add a splash of almond milk or water. If too wet, add more coconut flour.
  2. Shape the crust: Line an 8" round baking pan with plastic wrap and press the crust mixture evenly into the bottom. Place in the freezer to set while you prepare the filling.
  3. Blend the filling: In a clean food processor or blender, combine banana, soaked cashews, coconut milk, vanilla, and maple syrup. Blend until smooth and creamy. Taste and adjust the sweetness if desired.
  4. Assemble the cake: Remove the crust from the freezer and pour the cream filling over it. Spread evenly.
  5. Chill and top: Return the cake to the freezer and let it set for about 1.5 hours. Once firm, top with sliced strawberries.
  6. Serve or store: Cover with plastic wrap and refrigerate for up to 3 days, or freeze in an airtight container for up to 1 week.
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