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y vegan blueberry and passion fruit cake is so delicious and full of flavor that you just HAVE to try it, even if you are not a vegan! Not to mention that it is also gluten free and refined sugar free – awesome, right?
To make this yummy cake first I will make the base that consists of slivered almonds, soaked dates and a little bit of coconut oil. You can use whole almonds if you prefer, and instead of neutral tasting coconut oil that I’m using, feel free to use extra virgin if you wish.
To make blueberry filling all I need to do is place all the ingredients in one bowl, stir well with a whisk and heat in the microwave until the mixture boils. It should boil for a minute or two in order to cook the starch. Then, leave it to cool down a bit, until lukewarm, and pour the mixture into the mold. Put the mold in the fridge until the blueberry filling sets.
For the second layer of my vegan blueberry and passion fruit cake I will repeat the procedure – only instead of blueberry puree I will use passion fruit puree! Again, once my filling is cooked, I will leave it to cool down a bit, and then pour onto the set blueberry layer.
Once my cake is set, I will decorate it with coconut whipped cream. You can use any other plant based whipping cream, but I prefer coconut. Finally I will top my cake with lots of fresh juici fruits, like blueberries, strawberries, red currants, peaches and kiwi. And that’s it – easy and delicious!
Vegan Blueberry and Passion Fruit Cake
by:Tereza Alabanda,The Pastry Maestra
PRINT PDF (EN) ISPIŠI PDF (HR)Prep. time : 15 minutes
Cook time : 5 minutes
Ready in 20 minutes plus cooling
Level : Basic
INGREDIENTS
Almond Base:
- Almonds, slivered 115g (4oz)
- Dates, pitted 55g (2oz)
- Coconut oil 10g (1Tbsp)
- Blueberry puree 100g (3.5oz)
- Coconut milk (full fat) 200g (7oz)
- Agave syrup 50g (1.8oz)
- Corn starch 10g (4Tsp)
- Agar agar powder 3g (1Tsp)
- Passion fruit puree 100g (3.5oz)
- Coconut milk (full fat) 200g (7oz)
- Agave syrup 50g (1.8oz)
- Corn starch 10g (4Tsp)
- Agar agar powder 3g (1Tsp)
- Coconut whipping cream 200g (7oz)
- Fresh fruits – blueberries, red currants, strawberries, peaches, kiwi
- To make the base put slivered almonds into a food processor and pulse until they are roughly chopped. Then add soaked and drained dates and melted coconut oil and pulse until you get crumbly but sticky mixture.
- Line 16cm (6”) in diameter cake ring with acetate strip. Transfer the mixture into the mold and press it into the bottom using a back of a spoon. Put everything in the freezer to set.
- To make blueberry filling put coconut milk, blueberry puree, agave syrup and mixture of corn starch and agar agar powder into a bowl. Stir well with a whisk. Heat up this mixture in the microwave until it boils and allow it to boil for a couple of minutes. Then leave it to cool down a bit.
- Pour lukewarm blueberry filling onto the base. Then put everything in the fridge to set.
- To make passion fruit filling put coconut milk, passion fruit puree, agave syrup and mixture of corn starch and agar agar powder into a bowl. Stir well with a whisk. Heat up this mixture in the microwave until it boils and allow it to boil for a couple of minutes. Then leave it to cool down a bit.
- Pour lukewarm passion fruit filling onto the set blueberry layer. Then put everything in the fridge to set.
- When the cake is set, top it with whipped coconut cream. Then, decorate it with fresh fruits – red currants, blueberries, strawberries, peaches and kiwi.
- There, your delicious vegan blueberry and passion fruit cake is done! Enjoy!
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