Blackberry season has just begun which makes it the perfect summer dessert. This raw cake features three delicious layers. A sweet, tart middle layer combines blackberries with blueberries, sunflower seeds, lemon juice and ginger for a super creamy, luscious, rich and delicious filling that goes on a perfectly textured crust of coconut, flax, oat, coconut nectar and ginger. A sweet, tart middle layer made from blackberries and chia seeds.
This raw, vegan and gluten-free Blackberry Cake is fresh, vibrant, and simple to make with no oven required! It provides you with the perfect balance of sweetness and tartness. While it’s so ridiculously easy to make the hardest part is waiting for it to chill and set before eating.
These Blackberry Cake bars are super creamy and perfectly sweet. This easy no-bake dessert is also extremely healthy! Who doesn’t like a fuss-free, super healthy and extra tasty summer dessert? Don’t have blackberries on hand? Simply replace them with the same amount of raspberries, blueberries, strawberries or any other ingredient, as long as it makes sense.
As usual ➛ no-bake, raw, vegan, dairy free, gluten free, refined sugar free and 100% delicious. I really hope you enjoy making this recipe.
- For the Base
- ½ cup coconut flour
- 2 tablespoon golden flax meal
- ¼ cup rolled oats
- 1 teaspoon freshly grated ginger
- ⅛ teaspoon pink himalayan salt
- 1 tablespoon lime juice
- 2 tablespoon nut milk
- 2 tablespoon coconut nectar
- 1 tablespoon coconut oil
- For the Middle layer
- 1 cup frozen blackberries, thawed at room temperature
- 2 tablespoon coconut nectar
- 1+ ½ tablespoon chia seeds
- For the Top layer
- 1 cup frozen blueberries, thawed at room temperature
- 1 cup frozen blackberries, thawed at room temperature
- 1 cup sunflower seeds, soaked 4 hours
- 3 tablespoon coconut oil, melted
- 4 tablespoon coconut nectar
- 1 teaspoon freshly grated ginger
- juice of a half lemon
- ½ tablespoon sunflower lecithin
- ⅛ teaspoon pink himalayan salt
- For the Base - add the base ingredients to a food processor and process until it resembles fine crumbs and sticks together when pressed. Press into the base of lined 6-inch cake tin and place in the freezer.
- For the Middle layer - simply blend the thawed blackberries with some blackberry juice, coconut nectar and chia seeds. Spread the jam over the base and let set in the freezer.
- For the Top layer - add all the ingredients (except lecithin) with some berry juice (from the now thawed berries) to a high-speed blender and blend until smooth and silky. Then add in the ½ tablespoon lecithin and pulse to combine. Pour the cream over the blackberry jam layer and place in the freezer. Enjoy!
THINKING OF TRYING THIS RECIPE?
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