Vegan No bake Coconut Strawberry Cake

A sweet dream in red and white! This no-bake cake sweetens any coffee table.

Next to asparagus, one of the greatest joys of the warm season is the comeback of strawberries.Sweet and tart and fresh from the fridge, they are a great snack for hot summer days. In this no bake cake they unite with a fluffy cream of coconut, soy yogurt, vegan whipped cream and the fine-tart freshness of lime on a crispy base of rusk. Fresh, fruity and just to melt away - this cake really fulfills all your wishes!

For a 26 springform pan you will need:

For the base:

• 150g Alsan

• 200g rusk

• 1 tablespoon agave syrup

For the cream:

• 200g vegan cream, whippable

• 1 pck. cream stiffener

• 350g coconut cream (solid part of 3 cans of coconut milk)

• 350g soy yogurt, unsweetened

• 5 - 6 tbsp. agave syrup

• 2 pck. agar agar

• 1 tsp. lime zest

For the strawberry sauce:

• 200g strawberries

• 1 tbsp agave syrup

Other:

• approx. 800g strawberries

• coconut flakes

Preparation:

1. For the base, grind the rusk with a mixer (Alternatively, fill it in a freezer bag and crumble it with a rolling pin.

2. Wash the strawberries and remove the stems.

3. Melt the alsan and mix it with the rusk crumbs.

4. Put the mixture on the bottom of the springform pan, press it well and chill in the refrigerator for about 1 hour.

5. For the cream, put the solid part of 3 cans of coconut milk in a bowl and whip until creamy.

6. Add the soy yogurt, agave syrup and lime zest and mix until smooth.

7. Whip the cream with the cream stiffener. Prepare 2 packets of agar agar according to package directions.

8. Add a portion of the coconut-yogurt mixture by the spoonful to the agar agar and mix well. Then stir in the remaining coconut-yogurt mixture.

9. Now carefully fold in the whipped cream.

10. Take the base out of the refrigerator.

11. Cut about 10 strawberries in half and line the sides of the springform pan with them.

12. Then slowly pour the cream into the mold. Spread it smoothly and put it in the refrigerator for at least 2 hours.

13. For the strawberry sauce, puree about 200g of strawberries with a tablespoon of

14. agave syrup.

15. Cut the remaining strawberries into halves or quarters, depending on their size.

16. Take the cooled cake out of the refrigerator and carefully remove it from the mold.

17. First spread the strawberry sauce on the cake and then arrange the sliced strawberries on top.

18. Finally, sprinkle the cake with coconut flakes and chill until ready to eat.

Enjoy!