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    Home » Recipes » Other Cake

    Blackberry Coconut Layer Cake (No-Bake)

    Published: Sep 25, 2016 · Modified: May 13, 2019 by Audrey · This post may contain affiliate links · 43 Comments

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    Blackberry, blueberry, raspberry... all wonderful when paired with coconut. And then turned into "cake" = magic. I got inspired to make this recipe from these blueberry coconut bliss balls -- something I've been whipping up a lot the last few weeks.

    Somehow in the middle of one of the batches, bliss balls in cake form sounded like a good idea. Because... what could be better than a delicious, jam and coconut-centric recipe except... more jam and coconut, right?

    Blackberry Coconut Cake (No-Bake & Free-From: gluten & grains, dairy, nuts, added oils, and refined sugar)

    So just by swapping out blueberry jam for blackberry, and morphing that bliss ball batter into cake "layers" (and with the help of delicious, coconutty-filling and a jam layer on the inside), behold friends, we've got cake! :)

    OK, maybe by some definitions this isn't really a cake cake. There is no baking involved, and the cake layers aren't exactly a traditional type of a cake.

    But you know what, it's delicious, and easy to throw together. Plus it requires no eggs, gluten or gluten substitutes, binders, dairy, oils, or sugar (not even grains or nuts), and is perfect for those perpetually worried about burning their cake, or having it sink in the middle (you know who you are... ;) ).

    Blackberry Coconut Cake (No-Bake & Free-From: gluten & grains, dairy, nuts, added oils, and refined sugar)

    If you like coconut and berries (you can use any cooked berry jam of your choice -- raspberries were wonderful -- tested that for ya), and if you don't love running the oven, this dessert is probably right for you. The flavor of it is a bit reminiscent of the *good* taste in a wedding cake.

    Blackberry Coconut Cake (No-Bake & Free-From: gluten & grains, dairy, nuts, added oils, and refined sugar)

    A few quick notes:

    Step one is a bit drawn out because of the additional chilling time to create 2 even layers of this cake. You can make it a lot shorter if you have 2 springform pans of the same size by cutting down on some of that freezing time.

    The cake layers are a little fragile, so handle with care when transferring them or when slicing the cake.

    On the blueberry bliss balls recipe (which forms the base of this cake) many people asked if they can substitute the coconut flour with another flour. Sadly the answer is no, as coconut flour is very unique in its properties and this cake was tailored specifically for it.

    And last but not least, if you want to change the size of the cake, you might find the downloadable recipe sizing up / down guide further down this page handy.

    Blackberry Coconut Cake (No-Bake & Free-From: gluten & grains, dairy, nuts, added oils, and refined sugar)

    So there you go -- another rather unconventional "cake", but hey, what'dya expect around here -- at least it's not cheesecake for a change ;)

    Print

    Blackberry Coconut Cake {No-Bake}

    Blackberry Coconut Cake (No-Bake & Free-From: gluten & grains, dairy, nuts, and refined sugar)
    Print Recipe

    ★★★★★

    4.9 from 12 reviews

    Layers of blackberry jam, coconut, and billowy frosting in a gluten-free no-bake cake. Delicious and rich, and perfect for when you want cake but don't want to turn on the oven!

    • Author: Audrey @ Unconventional Baker
    • Prep Time: 40 minutes
    • Total Time: 40 minutes
    • Yield: 5" cake
    • Category: Cake
    • Method: No-Bake
    • Cuisine: Dessert

    Ingredients

    Cake Base:

    • 1 cup blackberry jam (can use a homemade recipe like this or a fruit-sweetened store-bought version, which is what I used this time)
    • 1¼ cup coconut flour
    • ¼ cup maple syrup
    • ¼ cup unsweetened plant milk (I used almond milk or can use a nut-free milk of your choice)
    • ¼ tsp salt

    Frosting:

    • ¾ cup coconut manna, warmed to a soft consistency (also called coconut butter)
    • ¼ cup maple syrup, at room temperature
    • 4 tbsp unsweetened non-dairy milk of your choice, at room temperature (I used almond milk)
    • 2 tsp pure vanilla extract
    • ⅛ tsp salt

    Filling:

    • ⅓ cup more blackberry jam

    Toppings:

    • ½ cup shredded unsweetened coconut
    • optional: edible dried rose buds

    Instructions

    1. CAKE: Process all cake ingredients in a food processor into a uniform mixture. Allow it to sit for a minute. Scoop out half the mixture into a 5" springform pan and press down into an even flat crust (compress it as much as you can). Freeze for 30 mins, then carefully un-mold and transfer onto a plate and place plate and crust back in the freezer. Fill the springform pan once again with the remaining half of the mixture and press down into an even flat crust. Freeze while working on the next step.
    2. FILLING: Make sure all frosting ingredients are at room temperature. When ready to frost, blend them in a high power blender (I used my Vitamix for this) and process into a smooth consistency.
    3. ASSEMBLY: Remove the springform pan from the freezer (having it chilled like this helps the filling to set faster) but leave the base layer inside the pan latched. Evenly spread about ½ cup of the frosting over the base layer into the pan. Chill for about 5 mins in the freezer, then carefully spread the additional filling jam over the frosting. Carefully cover with the second frozen cake layer. Press down very gently to make sure it's secured into place. Return the cake to the freezer for about 20 mins for the filling to set. Then remove the cake from the pan and frost the top and sides with the remaining frosting.
    4. DECORATING: take handfuls of shredded coconut and carefully press them to the sides of the cake. Sprinkle the top of the cake with additional shredded coconut. Decorate with dried flowers if desired. Place the cake in the fridge for 30 mins to set and firm up. When ready, carefully slice, serve and enjoy! Keep leftovers refrigerated.

    Did you make this recipe?

    Tag @unconventionalbaker on Instagram and hashtag it #unconventionalbaker

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    Reader Interactions

    Comments

    1. Florence says

      October 22, 2022 at 11:24 pm

      Could you use blueberry or strawberry?

      Reply
      • Audrey says

        October 26, 2022 at 6:18 pm

        For the jam flavor? Absolutely :)

        Reply
    2. Sandra says

      September 17, 2019 at 2:56 pm

      Super lecker und einfach zuzubereiten. Nach erfolgreicher Probe wird es nächste Woche unsere Hochzeitstorte werden 😊.

      ★★★★★

      Reply
      • Audrey says

        September 19, 2019 at 12:33 am

        That's amazing, Sandra! So glad it works for your wedding. Enjoy it, and congratulations :)

        Reply
    3. SusanM. says

      June 15, 2018 at 7:21 pm

      Love the look of this cake....But what did I do wrong???? The frosting was thin, as thin as the layer of jam. I messed up some where? I used a 6" springform pan. Can that be the problem?
      Thank you for sharing all your amazing recipes.
      Susan

      ★★★★

      Reply
      • Audrey says

        September 19, 2019 at 12:36 am

        Hi Susan. It sounds like it's the pan size. The cake is designed for a 5" pan. If you use a 6" one, you'd need to triple the recipe to get the same result. I know it sounds like a big jump for a 1" diameter difference, but the pan volume increases quite a bit. There's a free raw cake multiplication guide you can download just below the recipe in case it's helpful for the future.

        Reply
    4. Julia Beal says

      March 18, 2018 at 10:45 am

      Hi Audrey! I'm making this cake this week as part of my menu! So excited. Will let you know how it turns out. You are genius!!
      Give Thanks Raw!
      -Julia

      ★★★★★

      Reply
      • Audrey says

        March 27, 2018 at 8:35 pm

        Thanks so much, Julia. Enjoy it :)

        Reply
    5. Kimberly Kelly says

      February 06, 2018 at 9:13 pm

      I made this a couple years ago and it was super yummy! I would not have guessed there's no baking involved. Highly recommend this recipe!

      Reply
      • Kimberly Kelly says

        February 06, 2018 at 9:14 pm

        forgot to give this stars.

        ★★★★★

        Reply
        • Audrey says

          February 10, 2018 at 9:16 pm

          Thanks so much for the lovely feedback, Kimberley! Appreciate it. And so happy you liked the cake :)

          Reply
    6. Sharon says

      February 19, 2017 at 7:07 am

      Audrey, this cake looks so beautiful! I love everything about coconut. Cannot wait to try this recipe :-)

      ★★★★★

      Reply
      • Audrey says

        February 21, 2017 at 11:01 am

        Thanks you, Sharon :) ?

        Reply
    7. Val says

      February 14, 2017 at 9:21 pm

      This cake turned out so beautifully! Very simple to make and absolutely delicious! Thank you!!

      ★★★★★

      Reply
      • Audrey says

        February 21, 2017 at 12:07 pm

        So happy to hear, Val! Thank you so much for the feedback :) Glad you liked it!

        Reply
    8. Laura says

      February 13, 2017 at 2:12 pm

      Hi, I'm about to make this wonderful looking cake. What is the best way to store it before I serve it? Should I keep it frozen in the freezer or store it in the refrigerator ? I'm making it a day before I plan to serve it. Thanks!

      Reply
      • Audrey says

        February 21, 2017 at 12:41 pm

        Hi Laura,

        Sorry for the delayed reply. You can just refrigerate it until serving time. It'll keep well.

        Reply
    9. Nico @ yumsome says

      February 07, 2017 at 2:19 pm

      Wow, wow, wow! This is brilliant - I love it sooo much! I'm not sure which aspect I love the most, the colour or the rosebuds. Perhaps all of it. It's truly a feast for the eyes!

      Thank you so much for allowing me to share it on my Perfect Vegan Valentine round-up. The post is now live if you want to check it out (an' y'know, share it around a bit)!

      http://www.yumsome.com/your-perfect-vegan-valentine-25-fantastic-plant-based-recipes/

      ★★★★★

      Reply
      • Audrey says

        February 09, 2017 at 11:45 am

        Hi Nico -- thank you very much for sharing my cake and for the lovely feedback :) I saw your round-up today and it's wonderful. I shared it on fb. So many beautiful choices <3

        Reply
    10. Agness of Run Agness Run says

      February 05, 2017 at 3:10 pm

      This look super delicious, Audrey. I love the coconut flavor, can't wait to taste this!

      ★★★★★

      Reply
    11. Maegan says

      December 18, 2016 at 3:38 am

      Hi Audrey!! I'm planning to bake this for my friends living in Thailand so I'm gonna have to carry the cake onto the plane for a 2 hours' flight. Do you think that this can last the entire journey? It's around 31 degree celsius in Bangkok right now..

      Reply
      • Audrey says

        December 19, 2016 at 10:39 pm

        Hi Maegan. I think it would work best if you you are able to keep it frozen on the flight. I often travel with my cakes, even up to 6 hours sometimes -- so the length of 2 hours isn't a big deal. But you do want to keep it frozen as 31 degrees will definitely create a melty cake...

        What I do for a makeshift freezer is just get one of those "cooler" shopping bags (you know, the kind lined with aluminum-looking stuff on the inside), and then line the bottom with ice packs (or a few frozen water bottles). Then place the cake on top in a sealed container, and then put a few more ice packs (or frozen water bottles) on top. Then close the bag off (either zip up fully if it comes with zipper, or just wrap the top tightly and use an elastic or something to keep the cold contained.

        I think doing something like that will ensure the cake arrives intact. Good luck! :)

        Reply
    12. Kimberly says

      November 20, 2016 at 10:37 pm

      I made this yesterday and it was PERFECT! I wasn't sure if my husband would like a raw cake, but he enjoyed it. I don't eat many sweets (I'm a dark chocolate kinda girl), but this cake was super yummy. I'll definitely make it again. My only suggestion would be to buy 2 pans and save the extra step.

      ★★★★★

      Reply
      • Audrey says

        November 21, 2016 at 3:44 am

        Thank you so much for the lovely feedback, Kimberly! So happy you enjoyed it :) And yes, definitely having two pans helps to streamline things...

        Reply
    13. suzanne says

      October 07, 2016 at 10:00 am

      Oh my goodness; this looks AMAZING! Blackberry and coconut are two of my favorite things!! :) How long would you say it lasts in the refrigerator? Thanks!

      ★★★★★

      Reply
      • Audrey says

        October 07, 2016 at 11:16 am

        Well, it is a very small cake, so I suspect it wouldn't last all that long at all ? But in terms of perishability, I'd give it 5 days to a week in the fridge.

        You can also freeze it and then thaw out in the fridge overnight... Although I found that freezing it first made the icing crack a tiny touch on the inside (because the coconut really firms up and then settles in a different way) -- no biggie for just enjoying the cake, but for an event I'd probably make a fresh one. It's good up to three months in the freezer though.

        Reply
    14. Bettyvladimirov says

      October 06, 2016 at 6:42 am

      Hi Audrey ...great looking cake for sure...excited to make it ...and taste it!!
      However I'm trying to see how the measurement of the coconut butter 3/4 c with 4 tbsp of milk making enough to have that deep lush looking frosting? That looks like 1/2 " ??
      Was the recipe doubled ?? Just wanted to know for sure to get all the ingredients ;))

      Thank you so much ... As I'm a newbie to being off sugar and glueten and carbs for a 10 day detox ...every thing I see ...I want to include once in awhile with a clean living diet... But you can bet I'll be rotating this in a lot,!???? Thax berry much, blackberry anything is my fav...???

      Regards, betty

      Reply
      • Audrey says

        October 06, 2016 at 10:21 pm

        Thanks so much, Betty. And well, it's a really tiny cake :D That explains the small amount of frosting required. However, you can always make more frosting and enjoy it with a spoon in hand if you want to make sure you have plenty to spare ?

        Reply
    15. Rosie says

      October 01, 2016 at 3:31 pm

      I had the good fortune to inherit some of this cake from Audrey and I have to say everyday I am wishing it was still there calling my name from the fridge. I was eating it for breakfast and feeling like a newlywed eating cake everyday for a week all over again. It's such a delicious cake! <3

      ★★★★★

      Reply
      • Audrey says

        October 04, 2016 at 4:03 pm

        lol happy to share, but is this like a subtle request for more? ?

        Reply
        • Rosie says

          February 17, 2017 at 1:14 pm

          Ahem... well, maybe... :) <3

          Reply
          • Audrey says

            February 21, 2017 at 11:14 am

            I wish I had a "like" button right now :)

            Reply
    16. Natalia says

      September 28, 2016 at 3:39 am

      What I like at this recipe is its originality! Its certainly the most interesting cake I have recently seen! Beautiful, Audrey, thanks for this recipe!

      ★★★★★

      Reply
      • Audrey says

        September 28, 2016 at 9:13 pm

        Isn't it funny how the same few simple ingredients can be so versatile? :)

        Reply
    17. iamalighthouse says

      September 27, 2016 at 8:42 am

      Would coconut milk work for both milks or does one need to be something different? It'll probably make the cake MORE coconutty....but I don't mind that. :) I just haven't found a good non-dairy milk otherwise without all the fillers!

      Reply
      • Audrey says

        September 27, 2016 at 2:55 pm

        Yeah, absolutely. I'd use light milk as it's a bit thinner, but even full-fat works great (I tried it in a similar version of matcha balls and chocolate balls). I won't say no to more coconut myself either btw ;)

        Reply
    18. Natalie | Feasting on Fruit says

      September 26, 2016 at 12:20 pm

      My mental image when you said "bliss balls in cake form" is just a bunch of spheres smushed together and then quickly covered in frosting to hide the bumpy blob haha? But you classed it up much more than that, this is beautiful! And the surprise of slicing though all that fluffy coconut to find purple cake inside would certainly be a fun moment (of course if I made it myself I would have to act like I didn't know it was coming :D) Bliss balls are nice for ease, but I think with-frosting sounds even better!

      Reply
      • Audrey says

        September 27, 2016 at 2:51 pm

        Haha. Hard to surprise yourself, isn't it? ;) Oh gosh, bliss balls lumped into a cake sounds bizarre! ? Still working my way through all that coconut flour btw ? Just finished the last of it actually ?

        Reply
        • Natalie | Feasting on Fruit says

          September 27, 2016 at 4:55 pm

          YAY!!!!!!!

          Reply
    19. Sara says

      September 26, 2016 at 9:58 am

      super pretty I will be making this for a friend of mine :)

      Reply
      • Audrey says

        September 27, 2016 at 2:39 pm

        Thanks so much, Sara! :) Enjoy it.

        Reply
    20. Casey the College Celiac says

      September 26, 2016 at 1:35 am

      What a brilliant use for coconut flour! And I've never had blueberry jam but, considering it's one of my fave fruits, I bet it's delish!

      Reply
      • Audrey says

        September 27, 2016 at 2:38 pm

        What?! Never?! Really? It's so good though :) and works well in something like this. I've seen people made the bliss balls with regular berries and sweetener instead and they said it turned out delicious, but not colorful (because the jam is so much more concentrated).

        Reply

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