I just love birthdays. Not only is it the perfect excuse to bake and eat cake, but I think any kind of reason to celebrate is always welcomed. Today my dear grandma had birthday and I wanted to surprise her with a cake. Inspired by her favorite berries, here is the recipe for my Vanilla Lingonberry ‘Cheese’ Cake.
This raw, vegan and gluten free birthday cake is the perfect combination of dreamy creamy coconut cream base topped with a fresh and sweet lingonberry layer. The bottom is made from sunflower seeds, desiccated coconut and dates, making it also completely free from nuts. The balance of the flavors create a heavenly delicious, melt-in-your-mouth experience in the form of beautiful layer cake. I only hope you will love it as much as we do! 🙂
Here are the instruction:
1 cup sunflower seeds
3 tbsp desiccated coconut flakes
200g fresh pitted dates
1 tbsp cold-pressed virgin coconut oil
Place the sunflower seeds and coconut flakes into a blender/food processor and pulse until grainy mixture comes out. Add the pitted dates and melted coconut oil, continue pulsing until combined/mixed. Line a cake tin (18cm) with parchment paper and spread the base mixture evenly on the bottom. Transfer to freezer.
2 cans (total 2 cups) coconut cream*
2 tbsp fresh lemon juice
3 tbsp agave nectar or maple syrup
2 tbsp cold-pressed virgin coconut oil
2 tsp pure vanilla extract
1 ripe banana
½ cup lingonberries
*Coconut cream cans should be refrigerated for 12-24 hours to get the thick creamy part separated
Carefully open the coconut cream cans and scoop out only the thick part. Place into a blender/food processor with the lemon juice, agave nectar/maple syrup, melted coconut oil, vanilla extract and banana. Blend until smooth and even. Scoop half of the mixture into the cake tin on top of the bottom and transfer to freezer.
Add the lingonberries into the remaining half of the cake mixture, blend until even. Make sure the first layer has fully set before adding the next one to stop the layers from getting mixed up. Transfer to freezer overnight, or at least for 4-5 hours. Take out of the freezer to defrost one hour before serving. Serve and enjoy!
Thank you for stopping by, happy Sunday! 🙂