VEGAN NO-BAKE BLACKBERRY COCONUT CAKE

Although the summer heat is starting to mellow down, there is always room for no-bake desserts. The combination of ease of preparation, no need for an oven, and simple, wholesome ingredients guarantees a fantastic experience on every bite.

The wonderful blend of fresh blackberries and coconut makes for a perfect pairing, with the delightful burst of tanginess combined with the smooth sweetness of coconut. With its straightforward preparation and easily obtainable ingredients, this little no-bake beauty indeed shows that simplicity and deliciousness are achievable in this form, as well.

My tips for success.

When it comes to straining blackberries to remove the pips, I leave that to your choice. I do not mind them at all in desserts, but if you want a completely smooth filling, purée the blackberries first, and strain them through a fine mesh sieve, and then proceed with the recipe. Do keep in mind that you will need more blackberries than the recipe calls for, as some of the pulp will inevitably be removed alongside the pips.

Any plant-based milk will work for the base of the cake, although I prefer the coconut milk, as it is a coconut layer. Soy milk also works well, because it's neutral and gives a nice texture to the custard.

On a final note, do adjust the sweetness level of the blackberry cream filling to your preferences. Some blackberries can be very tart, and if you don’t like that, it is better to increase the amount of sugar and fully enjoy the dessert.

Keep in mind that other than granulated sugar, you can also use brown sugar, coconut sugar, as well as maple syrup, agave syrup, or even date syrup. Some of these will slightly change the colour of the filling, but that is not a problem, as it will still be fantastic.

Ingredients
For the coconut base
120 millilitres soy or coconut milk
20 grams cornflour
75 grams granulated sugar
60 grams vegan block butter, cubed
80 grams desiccated coconut
50 grams vegan white chocolate, chopped
½ teaspoon vanilla bean paste
For the blackberry filling
250 grams blackberries
40 grams cornflour
100 grams granulated sugar
50 millilitres cold water
125 grams vegan block butter
½ teaspoon vanilla bean paste
For the blackberry jelly insert
100 grams blackberries
25 grams cornflour
25 millilitres cold water
50 grams granulated sugar
10 grams vegan block butter
¼ teaspoon vanilla bean paste
For the chocolate glaze
100 grams dark chocolate (at least 60% cocoa solids)
30 millilitres vegetable oil

Preparation

Start by making the blackberry jelly insert, as it needs to be frozen. Place the berries into a blender jar, along with the sugar, water, and cornflour, and blend until completely smooth. Pour this mix into a heavy-bottomed saucepan and let it come to a boil over medium heat, stirring often, either with a rubber spatula or a whisk. Once it starts to boil, cook until thickened, about 2-3 minutes, stirring vigorously and constantly.

As soon as it is done, remove it from the heat and add in the vanilla and the vegan block butter. Mix well, either by using a wire whisk or an immersion blender, and transfer it to a 12-cm round cake pan or a pastry ring, lined with baking parchment, bottom and sides. Level the top and cover it with a piece of plastic wrap or a round of baking parchment, and place it into the freezer for at least 4-6 hours, or until frozen solid. This can also be done the night before.

Next, make the blackberry filling. Similarly to the jelly insert, place the berries into a blender, add in the sugar, water, and cornflour, and blend until completely smooth. Pour it into a heavy-bottomed saucepan and let it come to a boil over medium heat, stirring often. As soon as it starts to boil, whisk vigorously, and cook until glossy, about 2-3 minutes. Remove it from the heat, and add in the diced vegan block butter and vanilla. It can be cold or at room temperature, it makes no difference. Blend the butter well into the cooked custard, either with a hand mixer or an immersion blender, cover the top with a piece of cling film, and let it cool down to room temperature.

Finally, make the coconut base layer. Prepare a 15-centimetre cake or pastry ring by placing it onto the serving platter and lining it with a strip of acetate, at least 5 centimetres tall. This will make the assembly easier.

Pour the milk of choice into a heavy-bottomed pot or a saucepan, and add in the cornflour and sugar. Place the pan over medium heat, and let it come to a boil. As soon as it starts boiling, cook until thickened, stirring often. This should take no longer than 3 minutes. Remove from the heat and add in the vegan white chocolate, vegan block butter, and vanilla, and let it stand for a minute or so, so everything starts to melt. Take a hand mixer and blend this batter carefully, on low speed, as it can splatter, and once blended, add in the desiccated coconut, and continue mixing, increasing the speed as you go, until smooth. Add this to the lined cake ring and level it as much as possible. Let cool to room temperature.

Once everything is cool and ready, proceed to assemble.

Take the blackberry filling and whip it with an electric mixer on high, to make it smooth and easily spreadable. Remove the blackberry insert from the mould and place it on top of the coconut layer. Gently spread the whipped filling on top and all around it, leaving a few tablespoons for decoration. Tap the platter a few times on the counter so the cream filling settles, and place it in the refrigerator for at least two hours.

Once the cake is chilled and somewhat firm, make the chocolate glaze. Melt together the chopped chocolate and the vegetable oil, stirring until all of the visible oil streaks are gone. This can also be done with an immersion blender. Pour the glaze on top of the cake, shake and tap the platter to level it, and place it in the refrigerator for at least 8 hours. Yields 12 generous servings. © Tina Vesić 2024