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macaroon cake with blueberries

Macaroon Chocolate Cake with Blueberries

Rezept drucken Pin Recipe

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  • For the filling
  • 100 g 1 cup + 1/4 cup shredded, dried coconut
  • 120 ml 1/2 cup coconut milk or other plant milk
  • 250 g 1 cup soy yoghurt
  • 150 g 3/4 cup sugar
  • 30 g 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • For the crust
  • 80 g 1 cup old fashioned rolled oats
  • 120 g 1 cup spelt flour
  • 2 tablespoons cocoa powder
  • 50 g 1/4 cup sugar
  • 1/2 teaspoon salt
  • 60 ml 1/4 cup soy milk
  • 55 g 1/4 cup melted coconut oil
  • For the topping
  • 300 g 2 cups blueberries
  • 60 ml 1/4 cup water
  • 1 teaspoon agar agar

Anleitungen
 

  • To make the filling, combine all ingredients in a bowl and mix well.
  • Set aside.
  • To make the crust, grease a 21 cm (8 inch) springform pan (or round pan with removable bottom) with fat. Preheat oven to 180°C. (350°C)
  • Combine oats, flour, cocoa powder, sugar, and salt.
  • Mix well.
  • Add soy milk and coconut oil and knead until combined.
  • Press the dough into the pan and bake for 10 minutes.
  • Meanwhile prepare the topping: place blueberries in a small pan and cook until they start to release their juice.
  • Mix water and agar and add to blueberries while stirring. Cook for 2 minutes. Set aside.
  • Remove crust from oven and spread filling on top.
  • Pour topping over the cake and bake for another 40-45 minutes.
  • Let cool completely (preferably in the fridge) before serving.