No Bake Blackberry Cake (Vegan, Gluten-free)

No Bake Blackberry Cake (Vegan, Gluten-free, Dairy-free, Egg-free)

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! :)

Vegan Gluten-free No Bake Blackberry Cake

For a 23cm spring form you’ll need:

For the crust:
1 cup (140g) almonds
1/2 cup (70g) dates
2 tablespoon (25g) coconut oil

For the filling:
1 1/4 cup (175g) cashew nuts (soaked for at least 6 hours and drained)
2 cups (280g) blackberries
1 cup (230g) coconut oil
1 very ripe banana (200g with peel)
1/2 cup water

For the topping:
2 cups (280g) blackberries
3 heaped tablespoon (50g) coconut oil
some dessicated coconut

Preparation:

Let the cashew nuts soak for at least 6 hours with filtered water and drain them.

For the crust, blend the almonds to fine crumbles and transfer to a medium sized bowl.

Vegan Gluten-free No Bake Blackberry Cake

Roughly chop and blend the dates until they become a gooey clump and add to the bowl.

Vegan Gluten-free No Bake Blackberry Cake

Pour in the coconut oil and knead it well to combine.

Vegan Gluten-free No Bake Blackberry Cake

Place in the cake tin and press it firmly with your hands to make it even.

Vegan Gluten-free No Bake Blackberry Cake

Place in freezer while you prepare the filling.

If you use hand-picked berries, sort them and wash them before further preparing.

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 :)

Take the cake tin out of the freezer and pour in the filling, spread it evenly.

Vegan Gluten-free No Bake Blackberry Cake

Place in freezer while preparing the topping.

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.

Vegan Gluten-free No Bake Blackberry Cake

Sprinkle with a little dessicated coconut.

Vegan Gluten-free No Bake Blackberry Cake

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

Vegan Gluten-free No Bake Blackberry Cake

Enjoy!

Vegan Gluten-free No Bake Blackberry Cake

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