This raw, gluten-free blueberry cream cake recipe is something for special occasions, and of course best in summer when you can get fresh blueberries. The cocoa combines itself perfectly with the coconut and the pastel purple vegan blueberry cream.

Serves: 8 people

Time: 45 minutes preparation time, 2 hours cooling time, 15 minutes icing and decoration time

Ingredients

THE BASE
200 g coconut flakes
30 g cocoa powder (raw, if available)
30 g carob powder
a pinch of vanilla powder
30 g coconut oil
170 g pitted dates

optional: 30 g mesquite powder (white carob powder)

THE CREAM
700 ml cold water
4 g agar-agar
150 g fresh or frozen blueberries (defrosted)
150 g cashew nuts, soaked for at least 4 hours
2 ripe bananas
20 g coconut oil
a pinch of vanilla powder

THE CHOCOLATE FLAVORED ICING
80 g coconut oil
100 ml agave syrup
40 g cocoa powder
a pinch of vanilla powder

THE DECORATION
about 30 g coconut flakes
optional: fresh, colorful, and edible flower blossoms

Directions

THE BASE
Mix all the ingredients with a food processor – first the dry ones, then mix in the coconut oil and the dates one by one until you have a sticky, consistent mass.

Press this base down into a round 24 diameter baking tin.

THE CREAM
Stir the agar-agar with the cold water, then boil it for two minutes and allow it to cool.

Next, put all the other ingredients for the cream into a powerful blender and add the agar-agar mix.

Blend this until you have a very creamy paste.

Pour the cream onto the base in the baking tin and place for 2 hours into the fridge for the cream to set.

THE CHOCOLATE-FLAVORED ICING
Gently warm the coconut oil until it becomes liquid.

Then mix in all of the other ingredients for the chocolate icing with a whisk or mix them in a blender until you have a creamy consistency.

Then pour the chocolate-flavored icing onto the cake.

Embellish the cake with grated coconut and, if possible, colorful edible flowers of your choice.