No-Bake Vegetarian Cranberry Cake
8 servings
40 minutes
The vegetarian no-bake lingonberry cake is an exquisite dessert that combines the freshness of forest berries with the tenderness of a creamy texture. Its roots can be traced back to European traditions of preparing healthy treats without thermal processing, where the natural taste of ingredients is valued. This cake enchants with a crunchy base made of almond flour and coconut, rich berry jam, and airy cashew cream flavored with vanilla and lemon. Light, refreshing, and with a soft tartness from the lingonberries, it is perfect for those seeking a balance between sweetness and freshness. Lingonberries, known for their health benefits, make this dessert not only pleasant to taste but also beneficial for the body. The cake beautifully decorates the festive table and offers true enjoyment to anyone who appreciates natural flavors and sophistication in cuisine.
1
For a 24 cm diameter mold. Line the bottom of the springform with high sides (about 5 cm) with a circle of baking paper; this is mainly precautionary but makes it easier to remove. Cut the circle exactly to the size of the bottom, no larger needed.
2
Mix almond flour, coconut flakes, 4 tbsp coconut oil, water, and salt in a bowl, press into a mold and flatten with fingers. Place in the refrigerator.
- Almond flour (ground almonds): 150 g
- Desiccated coconut: 180 g
- Coconut oil: 1.5 glass
- Water: 3 teaspoons
- Salt: pinch
3
For the jam, mix 1 cup of lingonberries, chia seeds, and 2 teaspoons of honey, and let it sit until it thickens. I had little time, and the jam wouldn't thicken, so I heated it all and added 1-1.5 teaspoons of pectin, and it turned out great jam)))
- Lingonberry: 500 g
- Chia seeds: 1.5 teaspoon
- Honey: 5 tablespoon
- Honey: 5 tablespoon
4
For the cream, blend all remaining cranberries (previously pureed), 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 coconut oil and mix.
- Lingonberry: 500 g
- Cashews: 500 g
- Lemon juice: 0.5 glass
- Honey: 5 tablespoon
- Vanilla extract: 1 teaspoon
- Lemon zest: 1 piece
- Coconut oil: 1.5 glass
5
Spread half of the mixture on 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.