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04 Jul, 2014

Frozen yoghurt and strawberry cake

Imagine a pudding that is refreshing, smooth, crunchy and totally indulgent, and on top of that is actually healthy. Well you’ve just found it. Say hello to our delicious Frozen yoghurt cake.



For the base
150g hazelnuts
100g sunflower seeds
120g dates
2tbsp rapeseed oil
Pinch salt

For the Filling
350g fresh strawberries
100ml honey
200g soya yoghurt
2 bananas
Zest & juice of 1 lemon

Strawberries to garnish


To make:

Toast all the nuts and seeds and place them in a blender together with the dates, rapeseed oil and salt and blitz until everything is combined. Spread the mixture in a 20cm cake tin, with a removable base. Place in the freezer to chill whilst you make the topping.

Place the strawberries, bananas, lemon juice, lemon zest and honey in the blender and blend to a puree. Add in the soya yoghurt and blitz until smooth. Tip this over the base and leave to set in the freezer overnight or for at least 4 hours. Remove from the freezer and top with strawberries. Serve immediately.