Vegan blueberry cake (wedding edition)
Amandish was asked to make a surprise vegan wedding cake for a happy couple this week. Because the results were liked and true to Amandish regulations, this recipe will be shared with everyone who has interest. These measurements are in a much smaller scale, though. Suitable for a 12-16 cm springform pan.
Wedding cakes are usually made on massive amounts of sugar and butter, giving a glamorous but unhealthy and sometimes nauseatingly result. This cake, however, is made on pure nature and has no extra added sugar which results in an even more delicious cake and good conscience 😉
All you need:
50 g of almonds
50 g of pitted dates
A pinch of salt
100 g of cashew nuts (soaked in water overnight then drained*)
2 tbsp lemon juice
Zest from 1 small lemon
3 tbsp coconut oil, melted
70 g of coconut milk
1-3 tbsp maple syrup (or any other syrup without honey)
25 g of fresh or frozen (but thawed) blueberries
Berry juice or lemonade to add extra color
*If you’re in a hurry you can let the cashews soak in very hot water for 1 hour instead of overnight
Dried blueberry powder
Flowers by choice
What to do:
1. Soak the dates in warm water for 15 minutes then drain. Put almonds in a food processor and pulse until finely chopped. Add the dates and salt and pulse until a paste forms.
2. Press mixture into a 12 cm springform pan. Put the pan in the freezer while you prepare the filling.
3. Put all ingredients for the filling in a blender and mix until mixture is as smooth as possible – this might take a minute or two. Pour the filling into the crust, cover with plastic wrap and freeze for at least 4 hours.
4. Remove the cake from the pan and leave to thaw in room temperature for about 10-15 minutes before cutting. Top with freeze-dried blueberry powder, fresh blueberries, shredded coconut and flowers. To make the cutting easier you can run the knife under hot water and dry it before cutting. Let each piece thaw for a few more minutes before serving.