Vegan No Bake Fruit Cake with Blueberry Topping
A refreshing summer cake: The base layer consists of Oreo cookies, Then a layer of mango and pineapple cream, and finally a glossy blueberry topping. Great treat, perfect dessert.
Equipment
- Four 3"D x 2.75" H food rings 8cm D X 7cm H
- cake collar Four stripes 12-Inch long - 8cm High X 30cm Long
- nut milk bag Or a dense mesh strainer
Ingredients
Crust
- 176 gram Chocolate Oreo cookies one pack
- 20 gram vegan butter, melted
- 1 tsp pure vanilla extract
Mango Pineapple Cream
- 300 gram mango and pineapple mixture, defrosted or fresh or just mango
- ⅔ cup Coconut milk 18% fat
- 1 Tablespoon Agave syrup by taste
- ½ tsp pure vanilla extract
- pinch salt, black pepper to taste
- 1 cup water
- 1 Tablespoon agar agar powder
Blueberry Topping
- 300 gram fresh, or defrosted blueberries
- 1 Tablespoon Agave syrup
- 3 Tablespoon water
- 1 tsp agar agar powder
Instructions
Crust
- Wrap the baking rings in cling film to cover the bottom and sides.
- Attach the baking collars to the inside of the rings; They will overlap, making it easier to "peel" them from the cake.
- Grind the oreo cookies in a food processor until you get thin crumbs.
- Transfer to a bowl, add melted butter, and mix well. Divide into four equal parts, line the bottoms of the rings, and fasten tightly with your fingers or a cup.
Mango Pineapple Cream
- Transfer the defrosted fruit to a blender. Process until you get a smooth mixture.
- Add coconut milk and process for a few more seconds.
- Pour the water into a small saucepan, add Agar Agar powder and bring to a boil over medium heat while stirring. Lower heat and cook for another minute. Remove from the heat and allow to cool for seven to ten minutes. No more than 10 minutes so that the Agar does not harden.
- Add the agar agar mixture to the blender and process at high power for about twenty seconds. Taste and adjust sweetness if necessary.
- Gently pour the fruit mixture over the base of the cookies and flatten. Place in the refrigerator to stabilize for about an hour.
Blueberry Topping
- Grind defrosted blueberries in a blender, and strain through a nut milk bag or a dense mesh strainer.
- Place blueberry puree, water, agave syrup, and Agar Agar powder in a small saucepan. Mix well and bring to a boil over medium heat. Lower the heat and cook while stirring for another minute. Remove from heat. Let cool for about seven to ten minutes.
- Pour the blueberries slowly and gently over the stabilized cake. You can tilt the rings for even spreading. Place back in the refrigerator for about an hour or until the topping is set.
- Release the cake from the rings; You can place a cup under the ring to "push" the cake out by pulling the rings down (see image). Next, gently "peel" the baking collars.
- Garnish with white cherries, apricots, or grapes, and serve.
Notes
Tried this recipe?Let us know how it was!