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Gooseberry Avocado Cream Cake

Szabina brings you another wonderful summer creation as part of our collaboration with Vita Coco.  

This delicious Avocado Cream Cake is made with your favourite Nutristrength & Vita Coco goodies.  

If you'd like to try this for yourself then don't miss the giveaway we're doing with Vita Coco.  

Follow Vita Coco and Nutristrength on social media to find out more.

Base Ingredients:

50g rolled oats, gluten-free

20g coconut flour

1 tbsp. desiccated coconut

1 tbsp. Vita Coco Coconut oil, melted

2 tbsp. water

Filling ingredients:

1 scoop Nutristrength Whey Protein Classic Vanilla

50 ml

2 tbsp Vita Coco Coconut Oil, melted

1 avocado

½ juice of lemon

50g fresh gooseberries

1 can chickpeas, rinsed

100 ml thick coconut milk from a can of coconut milk (must be cold from a fridge, divided from the watery milk)

1-2 tbsp. natural sweetener

1 tbsp. desiccated coconut

Topping ingredients:

200g fresh gooseberries

¼ cup water

2 tbsp. honey

1 tsp. vanilla bean paste

Topping Method:

Combine gooseberries, honey, and vanilla in a saucepan. Cook over medium-high bring to a boil. Reduce heat, and simmer 5 minutes.

Transfer the mixture to a blender and puree. Return to the heat and stir the mixture over medium-high heat for 4-5 minutes.

Cool before serving over each piece of cake.


Place the base ingredients into a bowl and mix until well combined. Take a cake pan and press into the tin with your fingers. If the dough is too crumbly, wet the tips of your fingers with water and press down.

If the mixture is too wet, dust the top with a little extra coconut flour and continue pressing until flat surface.

Pop into the freezer for 15 minutes. Meanwhile, peel and stone the avocados and squeeze the juice from lemon over them.

Place everything into a large bowl and using a high-speed blender or a food processor blend until you get an extremely smooth texture. Take the base out of the freezer and pour this filling all over it. Place back into the freezer for another 30 minutes, then transfer to the fridge for at least 4-5 hours or overnight. Keep chilled until ready to serve.

Top with gooseberry sauce!