Strawberry Pistachio Cake


This recipe is my favourite for a summer picnic or a spring get together. The varieties you can do with it are endless. You can combine all kinds of yoghurts, soft cheeses or vegan variations like coconut milk or vegan cheese. The filling is also up to you – it can be berries or mangos. You can substitute the crust to a nut free variety and add allergy friendly seed-based crust. This Ice Cream Strawberry Pistachio Cake was our families Sunday dessert and it was a hit with older and younger picky eaters.

Makes a 8 inch cake


  • 200g (1 1/2 cup) pistachio
  • 100g (1 cup) pumpkin seeds
  • 12 dates (soaked for 20 min)
  • 2 tbsp coconut oil
  • 1 tsp sea salt
  • vanilla


  • 200g (1 1/2 cup) strawberries
  • 1/2 lemon juice
  • 100 ml (1/2 cup) honey
  • 500g (2 cups) mascarpone or Greek yoghurt or quark (VEGAN: coconut cream or soy yoghurt/cream cheese)
Toast the pumpkin seeds on a pan on low heat, for about 8 minutes. Add to the blender with pistachios and sea salt. Add a pinch of vanilla. Process for about 30 seconds, until you get a crumbly consistency. Add the dates and coconut oil. Blend together until you get a sticky crust. Put the mixture into 8 inch cake tin and flatten.
For the filling first puree the strawberries, honey and lemon juice. Add the mascarpone and blend for 30 seconds. Pour the mixture on top of the crust in the cake tin and put it in the freezer for about 1 hour. Decorate as you wish.


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