Easy No-bake Strawberry Cake with Biscuit Crumbles

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Easy No-bake Strawberry Cake with Biscuit Crumbles



Strawberry layer

  • 120g strawberries
  • 23 tbsp maple syrup (depending on your preference and how sweet your strawberry is)
  • ½  cup 125g coconut milk (canned)
  • ½  tsp agar agar powder

Coconut layer

  • ½  cup 125g coconut milk (canned)
  • 23 tbsp maple syrup
  • ½  tsp vanilla extract
  • ¼ tsp agar agar powder


  • 30g favourite homemade or store bought vegan biscuit crumbles


  1. Combine strawberries and maple syrup in a saucepan, and cook on medium-low heat until juices are released and berries are softened, about 3 minutes. Add the mixture into blender and blend until smooth.
  2. In a saucepan, add coconut milk, strawberry puree, maple syrup. Bring to a boil, whisk in the agar powder. Whisk until agar is completely dissolved. About 2-3 minutes. Lower the heat and let it simmer for 10 seconds.
  3. Pour mixture into molds. Place molds in the refrigerator to set.
  4. In a saucepan, add coconut milk. Bring to a boil, add in the agar powder and whisk until agar is completely dissolved. Whisk in maple syrup, vanilla and let simmer for 1 min on low. Gently pour coconut mixture over the top of the set strawberry layer. Transfer molds to the fridge and leave to solidify, about 2 hours.
  5. Arrange biscuit crumbles at the bottom of the plate, gently transfer the cake on top. Enjoy! 


Find more of Mei’s recipes on @nm_meiyee.



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