Ingredients
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the base :
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1 cup gluten -free rolled oats (such as Bob's Red Mill)
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1/2 cup unsweetened shredded coconut flakes
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1 tbsp arrowroot starch
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1/4 tsp baking soda
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of salt
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the filling :
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1 1/2 cups frozen wild blueberries
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1/2 cup raw cashews
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1/4 cup water
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1 tbsp lemon juice
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1/4 cup + 1 tbsp maple syrup (divided)
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1/4 cup + 1 tbsp agave nectar (divided)
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2 tbsp cornstarch
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1/4 cup unsweetened applesauce
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1/4 cup non -dairy milk beverage
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the topping :
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1/2 cup plus 2 tbsp unsweetened plant-based yogurt (such as Silk or So Delicious Cashewmilk Yogurt Alternative)
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1 tbsp apple cider vinegar
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1/2 tsp vanilla extract
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1/2 cup frozen wild blueberries
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2 tbsp chopped fresh mint
Directions
Subtitle: A Decadent Gluten-Free, Oil-Free, Soy-Free, Sugar-Free, Kid-Friendly, High-Protein, Raw Vegan Dessert Inspired by East Asia
Description: This scrumptious cake gets its vibrant pink color from the exotic dragon fruit, which also adds a subtle sweetness. The creamy texture comes from the silken tofu and cashew cream cheese mixture, while the earthy flavor comes from the matcha green tea powder. Topped with fresh berries and mint leaves, this decadent treat will satisfy your taste buds without weighing you down!
Ingredients:
For the base:
1 cup gluten-free rolled oats (such as Bob’s Red Mill)
1/2 cup unsweetened shredded coconut flakes
1 tbsp arrowroot starch
1/4 tsp baking soda
pinch of salt
For the filling:
1 1/2 cups frozen wild blueberries
1/2 cup raw cashews
1/4 cup water
1 tbsp lemon juice
1/4 cup + 1 tbsp maple syrup (divided)
1/4 cup + 1 tbsp agave nectar (divided)
2 tbsp cornstarch
1/4 cup unsweetened applesauce
1/4 cup non-dairy milk beverage
For the topping:
1/2 cup plus 2 tbsp unsweetened plant-based yogurt (such as Silk or So Delicious Cashewmilk Yogurt Alternative)
1 tbsp apple cider vinegar
1/2 tsp vanilla extract
1/2 cup frozen wild blueberries
2 tbsp chopped fresh mint
Instructions:
1. Prepare the base: Preheat the oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on both sides. Combine the oats, shredded coconut, arrowroot starch, baking soda, and salt in a food processor and process until well combined. Add the melted coconut oil and maple syrup, pulse until a crumbly mixture forms. Press the mixture into the bottom of the prepared loaf pan using a flat-bottomed glass or measuring cup. Bake for 10 minutes.
2. Make the filling: While the base is baking, prepare the filling. Place the frozen blueberries, cashews, water, lemon juice, 1 tablespoon of maple syrup, and 1 tablespoon of agave nectar in a high-speed blender and puree until smooth. Add the remaining 1/4 cup of maple syrup and 1 tablespoon of agave nectar, cornstarch, and unsweetened applesauce, and blend again until smooth. Set aside.
3. Assemble the cake: After 10 minutes, remove the base from the oven and pour the hot filling over it. Use an offset spoon or the back of a ladle to spread the filling evenly. Bake for another 25-30 minutes, or until the edges are golden brown and set. Remove from the oven and let cool completely in the pan. Once cool, cover the entire surface of the cake with the cashew cream cheese mixture.
4. Make the topping: Meanwhile, prepare the topping. Combine the yogurt, apple cider vinegar, and vanilla extract in a small bowl and whisk until smooth. Add the frozen blueberries and chopped mint to the yogurt mixture and stir gently to combine. Let sit for about 10 minutes to allow the blueberries to thaw slightly.
5. Finish assembling the cake: Unmold the cake by carefully flipping it onto a serving platter. Spread the blueberry-mint sauce over the top and sides of the cake. Garnish with additional fresh blueberries and mint leaves, if desired. Slice and serve immediately.
Note: If you prefer a firmer cake base, increase the amount of oats
Steps
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1
Done
|
Prepare the base: Preheat the oven to 350°F (180°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang on both sides. Combine the oats, shredded coconut, arrowroot starch, baking soda, and salt in a food processor and process until well combined. Add the melted coconut oil and maple syrup, pulse until a crumbly mixture forms. Press the mixture into the bottom of the prepared loaf pan using a flat-bottomed glass or measuring cup. Bake for 10 minutes. |
|
2
Done
|
Make the filling: While the base is baking, prepare the filling. Place the frozen blueberries, cashews, water, lemon juice, 1 tablespoon of maple syrup, and 1 tablespoon of agave nectar in a high-speed blender and puree until smooth. Add the remaining 1/4 cup of maple syrup and 1 tablespoon of agave nectar, cornstarch, and unsweetened applesauce, and blend again until smooth. Set aside. |
|
3
Done
|
Assemble the cake: After 10 minutes, remove the base from the oven and pour the hot filling over it. Use an offset spoon or the back of a ladle to spread the filling evenly. Bake for another 25-30 minutes, or until the edges are golden brown and set. Remove from the oven and let cool completely in the pan. Once cool, cover the entire surface of the cake with the cashew cream cheese mixture. |
|
4
Done
|
Make the topping: Meanwhile, prepare the topping. Combine the yogurt, apple cider vinegar, and vanilla extract in a small bowl and whisk until smooth. Add the frozen blueberries and chopped mint to the yogurt mixture and stir gently to combine. Let sit for about 10 minutes to allow the blueberries to thaw slightly. |
|
5
Done
|
Finish assembling the cake: Unmold the cake by carefully flipping it onto a serving platter. Spread the blueberry-mint sauce over the top and sides of the cake. Garnish with additional fresh blueberries and mint leaves, if desired. Slice and serve immediately. Note: If you prefer a firmer cake base, increase the amount of oats |
