VEGETARIAN

Vegetarian Cranberry No-Bake Cake

Baking and Desserts | European cuisine

⏳ Time

40 minutes + 8 hours

🥕 Ingredients

🍽️ Servings

Description

Vegetarian Cranberry No-Bake Cake

Ingredients

Coconut flakes - 6.3 oz
Almond - 5.3 oz
Coconut Milk - 1½ cups
Water - 3 teaspoons
Cranberry - 17.6 oz
Chia Seeds - 1½ teaspoons
Honey - 5 tablespoons
Macadamia Nuts - 17.6 oz
Meyer Lemon Juice - ½ cup
Vanilla extract - 1 teaspoon
Citrus Zest Mix - 1 piece
Salt - a pinch

Step by Step guide

Step 1

For a 24 cm diameter mold, line the bottom of a springform pan with high sides (about 5 cm) with a circle of parchment paper; this is mainly a precaution, but it makes it easier to remove. Cut the circle to the exact size of the bottom, no more is needed.

Step 2

In a bowl, mix almond flour, coconut flakes, 4 tablespoons of coconut oil, water, and salt. Press the mixture into the bottom of the mold with your fingers. Place in the refrigerator.

Step 3

For the jam, mix 1 cup of cranberries, chia seeds, and 2 teaspoons of honey and let it sit until it thickens. I had little time, and the jam wasn't thickening, so I heated it all up and added 1-1.5 teaspoons of pectin, resulting in great jam)))

Step 4

For the cream, blend the remaining cranberries (previously puréed), cashews (soaked in cold water for 8-10 hours), lemon juice, honey, vanilla extract, and lemon zest in a food processor until very smooth. Add the coconut oil and mix.

Step 5

Spread half of the mixture onto the base, add a few spoonfuls of jam. Top with the second half of the berry mixture. Add the remaining jam and create a pattern. Place in the refrigerator for 8-12 hours.