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?
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… ;) ).
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.
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.
So there you go — another rather unconventional “cake”, but hey, what’dya expect around here — at least it’s not cheesecake for a change ;)
- 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
- 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
- ½ cup shredded unsweetened coconut
- optional: edible dried rose buds
- 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.
- 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.
- 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.
- 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.