Blackberry no-bake cake (sugar- and gluten-free)

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 cake in the tin on a grey stone surface

Blackberry no-bake cake (sugar- and glutenfree)

Maria-Julia
Introducing the Blackberry No-Bake Cake, a refreshing dessert that’s completely sugar-free, since naturally sweetened with agave syrup and dates. Enjoy a no-bake cake time!
Prep Time 30 minutes
Total Time 30 minutes
Course cakes
Cuisine International
Servings 8 pieces

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!

Notes

For a homemade cream cheese, see my blog post about how to make cream cheese at home – it is super easy!
Keyword agave, almonds, berries, gluten-free, no-bake cakes, sugar-free, vegan, vegan cream cheese


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