I’ll start by making a list of the properties of this cake, and if after reading it you do not have the curiosity to read at least the ingredients is that you are not as curios as I thought. This cake: does not have refined sugar, does not have lactose, has no gluten and is also vegan. To all of that, add that it is very easy to do and that you do not need an oven. What do you say? Did you think it was impossible? Well, not only is possible but also delicious!!
And we continue with the purple recipes special!! Time to change flavours, so for now I leave aside the violets (do not worry that they will come back …) to take another ingredient which, used in baking, leaves also that lovely purple colour I am in love with. Yes, I’m talking about blackberries.
As you will see in the cut of this cake, the blackberries dye dough with a pretty purple color and all this without using any type of chemical dye. So, as I have advanced this cake is all healthy. I once wanted to think about people who have trouble finding sweets suitable for their diet, and these are mostly celiac and vegans.
And for all the rest, it is also a recommended option or a good alternative since it does not contain fats of animal origin, in this case everything comes from the coconut. And instead of using sugar in the dough and filling it has maple syrup, which is much healthier.
One of the things that I have loved is the coconut “cream”. I have found long time ago on the internet the option of using whipped coconut milk as a vegan alternative to whipping cream or heavy cream. You must try it, it’s super yummy. It takes longer to whip than regular cream, and it is very important that it is very cold, but I will explain everything in the recipe.
And speaking of purple, what about these pretty flowers? I love them, so long ago that I wanted to use them in some pictures. And now that they are in full season could not miss the chance. In addition, it turns out that lilacs are edible, although I confess that I have never tried them. Well, I know that now you have them everywhere and many people have them in the garden, so there are no excuses this time. Although you can use any other flower for the decoration, it will be for sure beautiful.
I have already received comments from people having troubles finding some of the ingredients I use in the supermarket, it seems that the coconut flour for example is a problem. Everything depends a lot on the area where you live, but an option is always to buy online and to send it home. Sorry that I cannot help you further there…
*Recipe adapted from unconventionalbaker.com
No-bake Coconut and Blackberry Cake (Vegan and Glutenfree)Imprimir Receta
- 200 g blackberry jam
- 140 g coconut flour
- 60 ml maple syrup
- 60 ml almond milk
- 1 pinch of salt
- 100 g coconut butter
- 60 ml maple syrup
- 4 Tbsp almond milk
- 2 tsp vanilla extract
- 1 pinch of salt
- 50 g blackberry jam
- FROSTING AND DECORATION:
- 1 can of coconut milk (400 g)
- 50 g grated coconut
- A handful of fresh berries and some edible flowers (I used lilacs)
The first thing to do on the day before making the cake is to put the can of coconut milk in the refrigerator to be cool.
Cover two cake pans of about 12 cm in diameter with baking paper to ease the unmoulding of the cake. If you want to make a bigger cake, you just have to multiply the quantities. In any case, you need two pans, since this type of dough is grainy and cannot be cut in two.
Place all the ingredients in a food processor or you can also do it by hand. All you have to do is blend until you have a compact mass, of uniform color. It's really simple.
Divide the dough into two equal halves and fill the pans, pressing with a spoon until it is well compacted and the surface smooth. Freeze the cakes for about 30 minutes to harden.
You can prepare the filling in the meantime. Lightly heat the coconut butter to a more unctuous texture. Mix with remaining ingredients (except jam) using a food processor or by hand.
Remove one of the pans from the freezer and pour the filling. Refreeze for at least 30 more minutes, until the filling layer hardens. Remove from the freezer again and spread the top of the filling with the blackberry jam. Unmould the other half of the cake and place it on top of the jam. Freeze again for 1 hour.
Remove the can of coconut milk from the refrigerator with care, without shaking or tilting it. Open it and on the top will be a solid layer and on the bottom a kind of water or watery coconut milk. Pour the solid part into the bowl and save the liquid to make smoothies, sweets or whatever you can think of.
Whisk until it has a consistency similar to the whipped cream. Pour shredded coconut and mix. Remove the cake from the freezer and frost it with the coconut cream. Decorate with a little more grated coconut on the sides and with fresh berries and flowers.
The cake should be kept in the refrigerator.