Our coconut kefir makes another appearance in the leading role. I have a vegan baking day today. After the morning Swiss roll, this cake came next. I had no idea what it would be like until the last minure. I originally intended it to be like a Schwarzwald cake, but during the baking I changed my mind. I found out that there were still blueberries in the fridge, so I threw myself into making use of them.
The recipe is for a mold with a diameter of 18cm
- 200g Schaer mix B flour
- 150g semi-coarse rice flour Adveni
- 180g ground coconut sugar
- tablespoons baking soda
- baking powder package
- 3 tablespoons cocoa
- half cup of oil
- 600ml coconut kefir
Preheat the oven to 180C
Mix all the dry ingredients thoroughly in the bowl, then add liquid ingredients and stir until smooth.
Pour batter into prepared cake pan and bake at 180 degrees for about 40 minutes. Until a toothpick comes out clean.
Let the cake cool completely and cut into three individual parts with long serrated knife.
- 200g blueberry
- vanilla custard powder
- a little bit ofwater
- 250g vegetable margarin (I used Cocovit)
Mix the blueberries with a hand blender to make a puree. Pass the puree through a fine strainer to remove seeds and skin.
Mix the vanilla powder in a little water. Bring the blueberry juice to a boil. Slowly add water with vanilla custard powder to the warm blueberry juice and heat until the liquid thickens. Let to cool completely.
Put the vegetable margarin into bowl. Using a handheld or stand mixer with a paddle attachment, beat the margarin with blueberry pudding and sweetener until smooth.
- 250g vegetable margarin
- ¼ teaspoon vanilla powder
- In a second bowl beat the margarin, vanila powder, and sweetener into smooth cream with a hand blender.
Put the blueberry cream on the bottom layer of the cake (Leave a little cream for the final decoration). Cover the blueberry layer with a second layer of cake. Cover the blueberry layer with second layer of cake and spread with blueberry jam vanilla cream. If you want, you can sprinkle with fresh blueberries. Cover the last layer of cake and let cool in the fridge for three hours.
Whipping cream of the top cake:
- 150 ml coconut wipped cream Soyatoo
- Stabilizer wipping cream
Mix coconut whipped cream with hand mixer on medium-high speed until the cream starts to thicken. Continue beating on high speed until stiff peaks form and add the whipping cream Stabilizer. Continue to beat for 1 minute.
Spread the whipping cream over the cake and decorate with the rest of the blueberry cream and whipping cream with pastry bag fitted with star decorator tip.