Step 1

Process all cake crust ingredients in a food processor until the dough holds together when you press it between your fingers. Press the mixture into the bottom of a lined/greased 6-inch (15 cm) springform. Put the pan in the refrigerator until you finish making the cream layers.

Step 2

Add chopped and hulled strawberries to a saucepan or skillet. Stir in agar powder and maple syrup. Bring to a boil and let simmer for about 2-3 minutes on low to medium heat. Then quickly add the mixture to a blender or food processor.

Step 3

Add the silken tofu and vanilla extract to the same blender and blend until completely smooth and creamy. Pour the strawberry layer over the crust and put the pan in the fridge or freezer to set (about 15 minutes).

Step 4

To make the chocolate layer, add all ingredients except the agar powder and coconut milk to a blender or food processor. Blend until smooth and creamy. Set aside.

Step 5

Combine coconut milk and agar powder in a saucepan or skillet and bring to a boil. Let simmer for about 2-3 minutes, stirring frequently. Quickly add the mixture to the blender (that already contains the chocolate cream) and blend again.

Step 6

Pour the chocolate cream over the strawberry layer and put the pan in the fridge to set, for at least 3 hours, preferably overnight. Enjoy! Store leftovers covered in the fridge for up to 5 days or freeze the cake in slices for up to 3 months.