This hidden vegan and eggless blackberry cake is topped with the creamiest blackberry cream cheese frosting to create the ideal spring cake. It also has simple blackberry jam poured throughout. Perfect for any special occasion and incredibly simple for bakers of any skill level!
Ingredients
- 2 cups of fresh blackberries
- 1 cup of raw cashews (soaked in water for at least 4 hours)
- 1/2 cup of coconut cream
- 1/2 cup of maple syrup
- 1/4 cup of coconut oil
- 1/2 cup of almond flour
- 1/2 cup of shredded coconut
- 1 tsp of vanilla extract
- 1/4 tsp of sea salt
Instructions
- Line a 6-inch cake pan with parchment paper.
- In a food processor, pulse the almond flour, shredded coconut, and sea salt until well combined.
- Add the soaked cashews, coconut cream, maple syrup, coconut oil, and vanilla extract to the food processor and blend until smooth and creamy.
- Pour half of the cashew mixture into the prepared cake pan, spreading it out evenly.
- Sprinkle half of the blackberries on top of the cashew mixture.
- Pour the remaining cashew mixture on top of the blackberries, spreading it out evenly.
- Arrange the remaining blackberries on top of the cashew mixture.
- Cover the cake pan with plastic wrap and freeze for at least 4 hours.
- Once the cake is frozen, remove it from the cake pan and let it sit at room temperature for about 10 minutes before serving.
- Serve cold and enjoy!
Nutrition Facts (per serving)
- Calories: 335
- Fat: 26.4g
- Saturated Fat: 14.8g
- Carbohydrates: 24.5g
- Fiber: 4.4g
- Sugar: 15.7g
- Protein: 4.1g
- Sodium: 81mg
