Happy Saturday!!!!
Today at Ascension Media Club we are highlighting Instagram User @thetastyk‘s recipe for Vegan No Bake Blueberry Cake.
Scroll down to view full recipe.
Vegan No Bake Blueberry Cake
Ingredients
Crust
- 1 cup 80g oats (gf)
- 1 cup 95 shredded coconut
- 3 Medjool dates or 6 small ones
- 3 Tbsp 45ml coconut oil
- 1 Tbsp 15ml maple syrup
Filling
- 1 3/4 cups 245g raw cashews (soaked in water for min. 6 hrs)
- 1 can 14oz/400g full-fat coconut milk, chilled
- 1/3 cup 80g maple syrup
- 1/4 cup 60ml lemon juice
- 1/4 cup 60ml coconut oil, melted
- 1/3 cup 55g blueberries
Glaze
- 1.5 cups 285g blueberries
- 2 Tbsp 30ml maple syrup
- 1 Tbsp 15ml lemon juice
- 1 Tbsp cornstarch dissolved in 2 Tbsp water
Instructions
- For the crust, place the oats and coconut in a food processor and blend until crumbly. Add in the rest and pulse until sticky. Line a 20cm round cake tin with parchment paper and press the crust evenly inside the tin.
- Add all filling ingredients (except for blueberries) to a high-speed blender until smooth. Pour half the filling on top of the crust, even out and transfer to the fridge for 30 minutes. Add the blueberries to the other half and blend until smooth, then pour on top of the first layer and even out. Place back in the freezer to set for 4-5 hours.
- Once firm, prepare the glaze. Place the blueberries, syrup and lemon juice in a pan over medium heat and cook for 3-5 minutes until softened. Mash the blueberries with a potato masher, then press through a sieve. Collect the blueberry juice back in the pan and add the cornstarch. Cook for 30-60 seconds until thickened, then let cool down a bit.
- Pour on top of your cake just before serving and enjoy!
Video
For more content like this, follow @thetastyk’s official Instagram page.
