Vegan blueberry cake is very tasty! You can make the cake base with or without cocoa, the coconut whipped cream is very fragrant, and the fresh blueberries give it a perfect taste!
If you are fasting, you have many culinary restrictions. If you are already vegetarian, it may seem more difficult to not consume dairy or eggs. But you don’t have to repress all your cravings! For example, you can make a lot of vegan desserts. One would be vegan blueberry cake, enhanced with coconut whipped cream!
Why vegan cake with fresh blueberries is good
The cake base of this vegan blueberry cake contains brown sugar, which is healthier than white sugar. So you should always have it in the kitchen! It is a simple cake base that you can use as a base for cake with any kind of fruit. I chose blueberries today because they are full of vitamins and have no cholesterol!
Ingredients for the cake base: 1 ½ cups flour, ¾ cup cocoa (optional), ¾ cup brown sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 cup coconut milk, ½ cup hot water, ½ cup coconut oil, in liquid form, 2 tablespoons flaxseed meal, 1 tablespoon apple cider vinegar, 1 teaspoon vanilla extract.
Ingredients for coconut whipped cream: 2 cups cold coconut milk (use the solid, fatty part), 1 teaspoon vanilla extract, 1 tablespoon agave syrup.
Preparing the cake base:
To make the vegan blueberry cake, mix the flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl. That is, all the dry ingredients. Mix them well!
Separately, mix the coconut milk with the hot water. Dilute the flaxseed meal with a little water and let it sit for five minutes to swell. Then add this composition to the coconut milk, along with the vinegar and vanilla extract. Mix them!
Then combine the dry ingredients with the wet ones, mixing with a wooden spoon.
Preheat the oven to 180 degrees Celsius and grease two round 20-centimeter diameter pans with a little coconut oil, in which you have also placed baking paper on the bottom.
Divide the composition into the two pans and bake the cake bases for approximately 20-25 minutes. Test the vegan blueberry cake base using a toothpick.
After they have baked, let the cake bases cool on a wire rack for at least 10-15 minutes before removing them from the pans.
How to prepare coconut whipped cream
To make the coconut whipped cream to cover the vegan blueberry cake, keep the following trick in mind: use only the fatty part of the coconut milk! When you take the coconut milk cans out of the refrigerator, do not shake them at all! Open the can carefully, so that the fat and coconut water remain separate.
Put the coconut fat in a mixing bowl. Coconut water can be used for something else, such as vegan shakes. Start mixing with the mixer on low speed, then add the vanilla extract and agave syrup. Turn the mixer to medium speed and continue mixing until the coconut fat softens and incorporates the other ingredients.
You can use the coconut whipped cream immediately. But, if you don’t want it to run off the vegan blueberry cake, leave it in the refrigerator for a little longer to harden.
When assembling the vegan blueberry cake with coconut whipped cream, put the first cake base on a large plate. Put half of the whipped cream on it, then cover the cake with a layer of fresh blueberries. They can still be found at the supermarket. Then place the second cake base, put whipped cream on it too, and cover with another, more generous layer of blueberries.
You have a vegan blueberry cake so flavorful that you will want to prepare it all the time, not only during fasting!