Vegan Strawberry Kiwi Cheesecake | Healthy Cake Recipe

Vegan Strawberry Kiwi Cheesecake is made with almond coconut crust, raw cashew cheesecake and topped with a kiwi layer! This delicious cake has just the right amount of sweetness and it's so easy to make! Free from gluten, eggs, dairy!
INGREDIENTS
For the Crust:
½ cup (80g) rice flour
¾ cup (80g) almond flour
2 ½ tablespoons (20g) coconut flour
¼ cup (45-50g) coconut sugar
1 ½ tablespoons (20g) coconut oil, melted
4 oz (135ml) almond (coconut, cashew) milk
2 tablespoons maple syrup
½ teaspoon baking powder
For the Cashew Cheesecake:
1 ⅓ cups (200g) raw cashews soaked in cold water overnight
2 tablespoons coconut oil, melted
⅓ cup (90ml) almond (coconut, cashew) milk
2 tablespoons maple syrup
1 teaspoon agar powder
5-6 medium fresh strawberries
For the Kiwi Layer:
2 medium kiwi
1 tablespoon (20ml) water
1 teaspoon agar powder
2 tablespoons maple syrup
PREPARATION
To Make the Crust.
1. Preheat the oven to 350°F (175°C). Line with parchment paper the bottom of a 6-inch (16 cm) round cake pan; set aside.
2. In a medium bowl, combine all ingredients until creamy and smooth.
3. Place mixture on the bottom of a cake pan; spread and smooth.
4. Bake for about 30-35 minutes until lightly golden.
5. Using a serrated knife, trim the top of the cake to make level.
To Make the Cashew Cheesecake.
1. In a saucepan, bring almond milk and maple syrup to a boil. Add agar powder and cook over medium heat for another 3 minutes until thickened. Remove from heat and cool completely.
2. Place custard milk cream, soaked cashews and melted coconut oil in a food processor. Blend until creamy and smooth.
3. Pour the half of filling over the crust, then place chopped strawberries, and pour the remaining half of the filling on top. Place in the freezer for 30 minutes.
To Make the Kiwi Layer.
1. In a food processor blend the kiwis.
2. In a saucepan, bring water, maple syrup, kiwis to a boil. Add agar powder and cook over medium heat for another 3 minutes until thickened.
3. Pour the Kiwi layer on top of cheesecake. Place in the freezer for 1-2 hours and then transfer to the refrigerator.
4. Decorate with fresh strawberries if desired. Enjoy!
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