No-bake blueberry cake

| Posted by | Categories: Recipes, Sweet meals and desserts

You do not need to know how to bake. You do not need flour, nor do you even need sugar in order to prepare this blueberry cake. And yet you will find this blueberry cake to be delicious.  With an almond-plum crust, delicate coconut cream from coconut and soy milk, shredded coconut and coconut sugar, plus lots of fresh blueberries – so little is enough to concoct a modern, healthy dessert.

No-bake blueberry cake

This blueberry cake is gluten-free, uses no ordinary sugar, and is lactose free.  It can be prepared rather quickly, but count on the time needed for the cream to set.

What you need: Directions:
For the crust:

  • 100 g non-roasted ground almonds
  • 40 g prunes

For the cream:

  • 250 ml coconut milk
  • 250 ml soy milk to make it smoother, since coconut milk is quite thick
  • 2 tbsp. coconut sugar
  • A pinch of salt
  • 30 g shredded coconut
  • 4 gelatin sheets
  • 1 teas. vanilla extract
  • 100 g fresh blueberries
  1. Put the ground almonds in a bowl.  Use an immersion blender to puree the prunes until a mushy consistency. If necessary add some water.
  2. Thoroughly mix the ground almonds into the prune mash, so that it is one uniform dough.
  3. Line a rectangular pan with raised sides with baking paper so that the paper goes over the sides.  This recipe is enough for a smaller baking dish about 20×20 cm.
  4. Using a spoon to press the crust mixture into the pan.  Try to lay it down evenly and really press it to the pan – this is important so that the finished cake can be sliced nicely.
  5. Prepare the filling.  Pour the coconut and soy milks into a bowl, stir in vanilla extract, a pinch of salt, and coconut sugar until the sugar is dissolved.
  6. Prepare the gelatin in a different pot.  Soak 4 gelatin sheets in about 250 ml of water and let them expand about 5 minutes.  Then wring out the gelatin, place it back into the pot and warm it up slightly while stirring until it dissolves.
  7. Pour the coconut mixture into the gelatin (never the other way around!) and stir.  Pour into the prepared crust and place in the refrigerator at least 3 hours to chill and set.
  8. Before serving, slice and decorate with fresh blueberries.

čučoriedkový koláč

Our “universal” blueberry cake is great for all kinds of diets, whether you are following a Paleo regime, prefer raw foods, or have a gluten or lactose intolerance, you can enjoy this cake guilt-free.

You can find more tofu treats here – sweet meals and desserts and savory meals and soups.