Without warning, about a year ago, my brother completely and effortlessly gave up refined sugar. No complaints, no justifications, no cheat days – just sheer willpower. On birthdays, he skipped the cake; at Christmas, he left his cookies for Santa; this Easter, you wouldn’t have found chocolate on the corners of his mouth. Every party, get-together, brunch/lunch/dinner out, he forewent the sweets for something more savory.
I am proud, and in awe.
Naturally, I wasn’t about to let him turn 18 without a proper birthday treat. Not only has he been loving the date + pistachio energy bars of late (I also made a mocha version!), but this little sugar-free project is the perfect reason to invent a healthy, naturally-sweet birthday cake. A challenge in which I was more than willing (excited, even) to partake.
I thought about trying my hand at a cashew cream cake, but I found myself gravitating towards something lighter and less substantial – it’s been hot here, and we have bathing suits to fit into! What I ended up with is something I’ll name a frozen fruit cream cake – it’s smooth, it’s refreshing, the base is delightfully chewy, and it reminds me of the ice cream cakes of childhood birthdays’ past.
So, this cake is to wish a happy birthday to my brother, and let us not forget to wish a happy mothers’ day to our mothers! Celebrate with a perfectly virtuous, sugar-free icebox cake, and enjoy your sugar-free Sunday!
STRAWBERRY BANANA CREAM CAKE
Note: I used a springform pan to make this cake, but a regular round cake pan could also work. Just be sure to line it with parchment or plastic wrap for easy removal, and allow plenty of time for it to set in the freezer before serving.
7 ripe bananas
1 cup pitted medjool dates
1/2 cup shelled pistachios
1/4 cup shredded, unsweetened coconut
8 tablespoons salted butter, divided
1/2 tsp. cinnamon
1/4 tsp. nutmeg
8 tablespoons coconut oil, divided
1 pint strawberries
more shredded coconut for garnish, if desired
- Peel bananas and cut into 1-inch chunks. Place in a ziploc storage bag and freeze for 1-2 hours minimum.
- Prepare the pan you are using by lining with parchment paper or plastic wrap. Set aside.
- In a food processor, pulse dates and pistachios until crumbly. Add coconut, 4 tablespoons butter, the cinnamon and nutmeg, and pulse until evenly mixed and mixture starts to conform as one ball of dough.
- With slightly wet hands or spatula, press mixture evenly into the bottom of prepared pan. There should be a good 1/2-inch of crust, but if you have extra, you can press dough up the sides of the pan a bit. Place in the freezer to firm up.
- Meanwhile, remove bananas from the freezer and allow to thaw for 10 minutes (this is important – I don’t want to be blamed for broken food processor blades!)
- Add half of the bananas to the food processor bowl along with 4 tablespoons of the coconut oil. Grind until a completely smooth, soft-serve consistency is achieved. Coconut oil freezes quickly, so you may end up with a few unprocessed bits, and this is fine.
- Take crust out of the freezer and pour the first layer of banana mixture on top. Smooth the top evenly with a spatula. Place back in the freezer while you prepare the next layer.
- Remove the ends of the strawberries and cut into quarters. Add to the food processor bowl with the other 4 tablespoons of butter. Grind until completely smooth. Once banana layer is firm enough, pour strawberry layer on top, and place back in the freezer. This layer will take a bit longer to set than the banana layer.
- Once strawberry layer is almost firm, prepare the last banana layer: add the rest of the bananas and the other 4 tablespoons coconut oil to the food processor, and grind until smooth. Pour over the strawberry layer and smooth the top. Sprinkle with 1/4 cup shredded coconut, if desired, and place back in the freezer for 1-2 hours minimum.
- Before serving, remove cake from the pan and allow to sit at room temperature for about 10 minutes. Store leftovers in the fridge or freezer in an airtight container.