Blackberry no-bake cake (sugar- and gluten-free)
Welcome to a slice of heaven that’s as delightful to your taste buds as it is kind to your waistline! Today, I’m thrilled to share a recipe that’s perfect for those warm summer days when you crave something sweet but want to keep things light and healthy. Introducing the Blackberry No-Bake Cake, a refreshing dessert that’s completely sugar-free, since naturally sweetened with agave syrup and dates.
Imagine biting into a creamy, luscious cake that bursts with the tangy-sweet flavor of fresh blackberries. This no-bake is not only incredibly easy to make, but also packed with nutritious ingredients such as almonds, rolled oats and dates, making it a perfect treat for health-conscious dessert lovers. Whether you’re hosting a summer gathering or simply treating yourself, this cake is sure to impress.
Stay tuned as we dive into this deliciously simple recipe that requires no oven time, just a bit of mixing and chilling. Let’s create a dessert that’s as nourishing as it is indulgent!
Blackberry no-bake cake (sugar- and glutenfree)
Equipment
- 1 immersion blender
- 1 cake tin 24 Ø
Ingredients
For the crust
- 140 g fine rolled oats for a gluten-free cake make sure your oats are certified gluten-free!
- 50 g almonds
- 5 pitted dates
- 1/2 orange or lemon juice
For the cream layer
- 2 cups vegan cream cheese store-bought or homemade from 3 liters almond, soy or oat milk (see recipe link below)
- 3/4 cup blackberries
- 1 tbsp agave syrup for extra sweetness calculate more
- 3 tsp agar-agar powder
- 2 tbsp plant milk
For decoration
- 1 handful almond flakes
Instructions
Prepare the crust
- In an immersion blender cup, combine the rolled oats and the almonds. Blend, holding the stick slightly inclined, shaking the cup from time to time to ensure that all pieces get chopped.
- Grate the dates with a grater (if you are using medoul dates, cut them with a knife into small pieces).
- Line the tin with clingfilm.
- In a bowl, combine the oats, almonds, dates, the orange juice (if you are using lemon juice, see how sour you like your crust to be) with your fingers, until it forms a slightly sticky dough. You might need to add 1-2 tbsp of water.
- Transfer the crust batter to the tin and press down evenly until the bottom is well covered. Place the tin in the freezer or fridge.
Prepare the cream layer
- Mix the cream cheese, the blackberries and the agave syrup until well combined. Have a try. If it is not sweet enough for your taste buds, add 1-2 tbsp more agave syrup. Take 2 tbsp of the cream and put it aside. The rest goes into the freezer.
- Mix together the agar-agar and the plant milk until well combined. Transfer to a small saucepan, add 2 tbsp of the blackberry cream and bring the mixture to a boil. Let simmer for approximately 1 minute, stirring constantly.
- Take the cream out of the freezer. Whisk in the agar-agar mixture.
Combine the crust with the cream
- Take the crust out of the freezer. Pour the cream on top, spread evenly. Place the cake into the fridge for approximately 3 hours.
Decorate the cake
- Roast the almond flakes without oil in a pan until nicely golden brown. Let cool down completely.
- Decorate the cake with the almond flakes. Enjoy your fresh summer cake!