Hello my Dearest Foodies,
The Birthday celebration continues with a cake I made for my daughter whose BD is tomorrow. Well, it was actually for both of us; because we spent my BD together and we ate half of it with the boys. She just took some home and I kept the rest to take the final photos. And now I am eating the last piece, yummmmmmy, lol.
It was truly delicious, although I had some unforeseen problem while I was taking it out of the form, which got stuck and I couldn’t open it all the way. I had to force the cake out and that’s why the edge is little bit messed up. This never happened to me before, but this is a new cake form, made of different material then my other ones. I guess the type of metal is not very good being frozen.
The other thing that didn’t quite turn out as I wanted, were the layers. As you may see on one of the photos, one half of the slice is darker than the other, but it is barely noticeable. Well, I was hoping they would be more noticeable, but I wasn’t sure about the ratio of the berries and I added too much for the first layer. This is why I did not include that in the list of ingredients, but you can try if you like. The amount I added was ½ cup to 1/2 of the cashew filling, but I should have used only ¼ cup. So it’s really up to you if you would like to try making it with layered or just one. However, the most important is the scrumptious taste and smooth almost mouse like texture.
RUSTIC BLACKBERRY CAKE
Blackberry Cashew Cheesecake Cake with Chocolate Ganache
Vegan – Gluten Free
Author: Lena’s Vegan Living
INGREDIENTS
CRUST
• Cooked quinoa 1 cup
• Dates ½ cup (soaked for 15 min and rinsed)
• Almond flour 1 cup
• Pure Vanilla extract 1tsp
PROCESS
• Start blending the dates in a food processor by pressing pulse button slowly and gradually first, while adding rest of the ingredients and then full speed until completely smooth.
• When ready, place the mixture in the middle of the cake form (you may line the bottom with parchment paper, but it’s not necessary).
• Start pressing down with spatula and eventually with your fingers to make it evenly flat.
• When ready, place it into the freezer for couple hours.
FILLING
• Raw Cashew nuts 2cups (presoaked for 6 hours)
• Thick coconut cream 1 cup (canned)
• Blackberries 1 1/2 cup
• Juice from 1 lemon
• Pure Vanilla extract 1tsp
• Maple Syrup ½ cup
• Pinch of Himalayan Pink Salt
• Spring form 7 inch
PROCESS
• Blend the cashew in a food processor by pressing pulse button slowly and gradually first, while adding rest of the ingredients and then full speed until completely smooth.
• Pour into your cake form by starting from the middle spreading with spatula all the way to the edges.
• Place it again into the freezer for minimum 6 hours.
• When ready, carefully take it out from the form.
• Apply chocolate ganache and place it into refrigerator for few hours before serving.
Note: This cake must be always kept in a refrigerator.
CHOCOLATE GANACHE
• Dark unsweetened chocolate 1/2 cup
• Caned Coconut milk 1/2 cup
• Maple syrup ¼ cup (you can add more if needed)
• Squeeze bottle
PROCESS
• Start melting the chocolate in a small pot over steaming water on medium heat.
• When ready, slowly pour the chocolate into the coconut milk in a bowl, while stirring with the whisk.
• Add the maple syrup and whisk some more until smooth.
• Fill your squeeze bottle and apply the chocolate in a circular pattern on your cake starting in the middle and working your way down to the edges.
• Place it into refrigerator for few hours before serving.
• Decorate with berries and serve.
THANK YOU FOR VISITING & BON APPETIT
MORE RECIPES AT Lena's Vegan Living