Strawberry Coconut Tofu Ice Cream Cake
[ Sweets ]

Strawberry Coconut Tofu Ice Cream Cake

A creamy plant-based, dairy-free tofu ice cream cake made from only 6 ingredients!

Strawberry Coconut Tofu Ice cream Cake

I know, I know, the words ‘tofu’ and ‘cake’ aren’t usually used together BUT don’t knock it ’til you try it! I have been experimenting with tofu in various recipes and its versatility as a sustainable, affordable plant protein is unmatched. It’s clear our environment needs a shift towards plant proteins, and the health benefits of soy continue to be shown in research. Not only does soy contain all 9 essential amino acids but it is also a good source of B vitamins, fiber, potassium, and magnesium. Contrary to popular opinion, studies indicate that soy may be protective against heart disease, memory and cognitive declines, prostate and breast cancers. Soy contains phytoestrogens that have been shown to improve the metabolic and hormonal profiles of women with PCOS, the most common reproductive condition. 

If you have been reading my blog for a while, you know I’m all about food with a purpose, so here’s a delicious twist on an old favorite of mine, a gloriously soft and creamy ice cream cake (but without the dairy and sugar!). 

Strawberry Coconut Tofu Ice Cream Cake

Ingredients:

  • 1/2 lb strawberries, fresh or frozen
  • 1 cup cashews, soaked in boiling water for 30 minutes
  • 1 package or 300 g soft tofu (optional: use Coconut Tofu Dessert for a sweetened version)
  • 20 small dates, soaked in boiling water for 30 minutes
  • 1/2 cup almonds
  • 1/2 cup shredded unsweetened coconut

Kitchen Appliances:

  • springform pan
  • food processor or high-speed blender

Strawberry Coconut Tofu Ice Cream Cake

Instructions:

  1. For the crust, combine dates, almonds and coconut in a food processor on high-speed blender until all ingredients come together. You should be able to mold it into the base of your round pan. (I greased my pan with coconut oil, or use parchment paper if you are avoiding oil).
  2. Place pan in freezer for base layer to firm up.
  3. To begin the pink layer, blend strawberries, cashews and tofu in a food processor or high-speed blender until smooth.
  4. Pour pink layer over base layer.
  5. Put cake pan in the freezer for 4 hours.
  6. Remove cake from freezer 30 minutes before serving to soften.

Check out another dairy-free cheesecake recipe I’ve made here.

Pin for later:

Strawberry Coconut Ice Cream Tofu Cake

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Phruitful Dish

I'm Dylan, the creator of Phruitful Dish. I'm a holistic health blogger, fitness lover, vegan, feminist, and scientist living in Vancouver, Canada on unceded Coast Salish territory. In 2019 I obtained my PhD in obstetrics and gynaecology specializing in PCOS, nutrition and mental health.

6 Comments

  1. gorgeous photography! i don’t like the ingredients list lol but what stunning photos. reminds me of a strawberry yogurt pie i used to make. perfect for summer.

    Joy at The Joyous Living

  2. Omg. This looks absolutely amazing! I have never heard of a tofu ice cream cake before, but looking at this recipe, it seems so luscious. I also love the use of lavender as decoration. That is one of my favorite flavors.

  3. I have never heard of using tofu in a cake, but like you said – can’t knock in till you try it. Absolutely amazing presentation!

  4. OMG, this sounds so good!!! Can you imagine the KETO version of this? Can’t be hard to do it tho.

  5. How incredibly beautiful!

  6. Like you, I’m not sure how I feel about tofu plus cake. However the finished cake looks so delicious that I would definitely try and taste.

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