Let’s face it, a nice creamy vegan cake does a lot for a lot of people; it does for me…
Merry Christmas and Happy New Year everyone! In a few days this challenging 2020 will be finally over! It hasn’t been an easy year to go through wasn’t it? The coronavirus pandemic messed everything up, we had to go through lockdowns, social distancing and had to get used to a different lifestyle. This year I spent my Christmas day with only few family members instead of gathering all together like the past few years. We used to be more than 20 among cousins, relatives and friends.
To celebrate these special days I want share with you this vegan blueberry yoghurt cake which is perfect to share with the closest friends or relatives, or even as a beautiful present!
Let’s get into the recipe!
For a 5 layers (20 cm cake molds):
- 200 g flour
- 20 g corn starch
- 220 g coconut sugar (low glucemix index)
- 180 g coconut oil
- 1 cup blueberries
- 5 Tbsp applesauce
- 3 + Tbsp almond milk (or water)
- 4 tsp baking powder
- Pinch of salt
For the filling and frosting:
- 800 gr vegan blueberry soy yogurt
- 1 cup soy whipping cream
- 1/2 cup icing sugar
The night before, let the soy yogurt to drain out the water in the fridge wrapped in a linen cloth over a colander with a container underneath to collect the liquid. Use a light weight on top such as a cup to aid the process. The next day the yogurt will have the consistency of a sort of frosting. Swipe the soy cream and add slowly the drained soy yogurt and icing sugar till thick, smooth and creamy. Place aside.
Now preheat the oven to 180 C and prepare the cake molds by lining the base with parchment paper. In a container add all the dry ingredients, mixing them well together and then finally add the wet ones. Stir just for a few seconds to avoid a gummy texture and if too dry add more almond milk (or water), then fill the half of each mold and bake for about 20 minutes depending on the oven (you will need more cake molds in order to obtain the desired layers). After 20 minutes test if it’s cooked or not by inserting a dry knife it in the cake: if the knife comes out wet, then it needs more cooking otherwise they are ready. Let them to cool down and once set, take them out from the molds. At this point, fill the layers of the cake (previously sprinkled with a little almond milk) with the frosting; place some fresh blueberries in between each layer and cover the cake with the same cream decorating it to your liking. Can be stored in the fridge for 2/3 days.
That’s it! You can’t realize how yummy this cake can be until you haven’t eaten a slice. Try yourself and share it on your Instagram page tagging us!
Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.