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Orange Blueberry Cake with Cashew Cream (gluten-free, dairy-free)

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Ingredients

Adjust Servings:
Crust:
Dry ingredients:
150 g of Brown rice flour
100 g of Almond flour
150 g of Coconut flower sugar
2 tbsp. of Orange peel finely grated
2 tsp. of Baking powder
3/4 tsp. of Salt
Wet ingredients:
125 g of Coconut milk
110 g of Extra virgin olive oil
3 tbsp. of Orange juice
2 Egg
Cream:
125 g of Cashew nuts
Water
Salt
5 tbsp. of Lemon juice
2 tbsp. of Honey
1 Vanilla pod
150 g of Coconut cream roughly
100 g of Blueberry
1 tbsp. of Blueberry powder

Orange Blueberry Cake with Cashew Cream (gluten-free, dairy-free)

  • Serves 10
  • Medium

Ingredients

  • Crust:

  • Dry ingredients:

  • Wet ingredients:

  • Cream:

Directions

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Sometimes you want a real cake with cakes and cream, so it’s as beautiful as a house 🙂 That’s how the kids say it.

That’s exactly what you need in such a situation! This cake is made quite simply by mixing everything, pouring the crust, baking it, cooling it and then cutting it. The cream needs some work, but if you already make cashew cream, this won’t be a problem for you. Or, buy a ready-made cashew cream and use it for cream.

I highly recommend it, it’s delicious and beautiful. The kids love it and are happy to help!

Bon Appétit!

P.S. The recipe divides the coconut milk into milk in the crust and cream in the cake cream. It’s actually one can of coconut milk.

The baking dish is 20 cm.

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Steps

1
Done

The day before cooking the cake, place a can of coconut milk in the fridge to allow the cream to rise to the surface. We need the cream for the cake cream and the separated liquid with a little cream for the crust.
Also, soak the cashews in water, add a little salt and leave them overnight on the kitchen table or in the fridge to soften.

2
Done

The next day, open a can of coconut milk, take off the cream and return it to the fridge. For the remaining milk, we measure 125 ml for the crust.
The cream can be 150 grams or less, as much as it will be. The main thing is that it shouldn't be liquid because we need thick cream for whipping. Leave all the liquid part of the milk for the crust.

3
Done

Preheat the oven to 175 degrees Celsius.

4
Done

Place all the wet ingredients plus sugar and orange zest in a bowl to make the crust. Mix it all with a blender until smooth.

5
Done

Mix the dry ingredients in a separate bowl until uniform. Add them to the wet ingredients and knead them into a smooth dough.
Pour the dough into a 20 cm baking dish (the bottom is covered with baking paper). Then place it in the oven and bake for about 45 minutes at 175 degrees Celsius. Check if it's cooked with a toothpick, it should come out dry.

6
Done

Once the crust is ready, take it out and let it cool for 20 minutes in the dish. Then, take it out of the dish and let it cool completely on a rack. Only after it has cooled completely, cut it into two equal slices.

7
Done

While the crust is baking, drain the water from the cashews and rinse them under running water. Then, put them in the bowl of a food processor, add the lemon juice, honey (or claret syrup) and a pinch of salt and grind them until smooth. Cut the vanilla pod in half, scrape off the seeds and add it to the cream. We need a creamy mass without nut pieces. Or, you can buy ready-made cashew cream cheese. Place the ground cashew mass in the fridge for 2 hours because we need it to be cold to whip.

8
Done

Whip the cooled cashew mass and coconut cream well in a blender to make a delicate cream. You can add some blueberry powder to make the cream purple.

9
Done

Cream the crust and spread half the blueberries. Then, cover it with the second crust, spread the cream on it and decorate it with the blueberries. After that, place the cake in the fridge to cool for 1 hour. Afterward, serve it.
Store it in the fridge.

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