No Bake Blackberry Cake (Vegan, Gluten-free)

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I was so happy when I came across a good sized wild blackberry patch! As it naturally comes with mean thorns (and some gorse as immediate neighbor) I had to come back with proper boots, thick pants and my pretty assistant to pick a good amount. I already dreamed of creating another no bake cake with them.

So, here we are, another recipe out of my no bake cake series is ready – and I’m very happy how these berries created this awesome flavour! Worth the scratches and and stiff backs 😉

This cake is without any sugar and uses only 1/2 cup of dates and one banana for natural sweetening. And it is still soooo yummy! 🙂

For a 23cm spring form you’ll need:

For the crust:
1 cup (140g) almonds, soak in water for at least 8 hours, then rinse and drain
1/2 cup (70g) dates

For the filling:
1 1/4 cup (175g) cashew nuts (soaked for at least 6 hours and drained)
2 cups (280g) blackberries
1-2 tablespoon cacao butter, melted
1 very ripe banana (200g with peel)
1/4 to 1/2 cup water

For the topping:
2 cups (280g) blackberries
1-2 tablespoon cacao butter, melted
some desiccated coconut

Preparation:

1. For the crust, blend the almonds and dates to fine crumbles. Scoop into the cake tin and press it firmly with your hands to make it even. Place in freezer while you prepare the filling.

2. For the filling blend all ingredients to a fine cream. I had to do this in several small batches because I don’t have a food processor yet, works out just fine 🙂

3. Take the cake tin out of the freezer and pour in the filling, spread it evenly. Place in freezer while preparing the topping.

4. For the topping, blend all ingredients to a fine cream. Take cake out of the freezer again and pour the topping over, spreading it evenly. Sprinkle with a little desiccated coconut.

5. Place in freezer until set (approx. 2-3 hours) and store then in the fridge. Let thaw for a few minutes before serving.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

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