My Berry Smoothie Yoghurt Cake is the ultimate answer to summer, full of amazing ingredients, vegan, gluten free and just a dream to eat.
Last week brought really high summer temperatures here. And my best guess is that this is also true for many places right now.
This is the time when we’re craving refreshing desserts like a Lemon Cheesecake Mousse or a Lemon Banana Cream Pie. Or how about an amazing classic the Easy Blueberry Cobbler [vegan, gluten free], made in a pretty easy way with one of my favorite summer fruits.
Your summer vibes will be running high by enjoying these, but now we don’t lose any speed. Instead we get excited for this Berry Smoothie Yoghurt Cake.
It’s refreshing, make in one blender, no bowl needed, summery, unbelievably creamy without any oil, satisfying, drool worthy, colorful, fruity, mouthwatering and, seriously the best dessert combination ever.
Are you ready for this dairy free summer sensation? I am, so let’s not waste any time chatting and instead start making it:
As I told you, you need only one blender. Combine all the dough ingredients in the blender’s bowl and pulse a couple of times. It should not take long until a dough is formed.
Transfer the dough into a 7 inch springform prepared with parchment paper. Alternately grease with some oil. Bake for 20 minutes covered with aluminum foil, then take the foil off and bake for another 20 minutes.
Next and last easy step: while the cake is baking, prepare the filling. Again with the blender, this time process everything until smooth and creamy.
Once the cake’s bottom is ready and has cooled to room temperature, add the creamy layer on top. Chill until serving, or enjoy immediately.
This makes an incredible cake, dessert, snack and even breakfast. Yes you can eat this for breakfast. It’s filling, healthy, perfectly sweet thanks to maple syrup, and oil free. Sounds too good to be true, right? But it is!
The dough is rich, buttery and fluffy, which we achieve with cashew nuts and coconut yoghurt. It makes all the difference here. You won’t miss any oil, butter, eggs, or cream in this plant based cake.
Same thing for the filling as well. Cashews and the coconut yoghurt make it amazingly creamy. Believe me this is what you want to eat all the time, not only in the summer.
You will having have a hard time not the eat the filling straight from the blender. It reminds me of an amazing thick and creamy berry smoothie, that you want to drink at once, again and again.
Do you have any exciting summer plans? Potlucks, get togethers? If so, this Berry Smoothie Yoghurt Cake is a must make.
Can you believe me I made this several times? I can’t get enough from this combination of berries, whenever I bring this to a potluck, no one can believe me that it’s vegan, gluten free, and made with only 6 ingredients.
Plus it’s super easy. I’m using so simple ingredients for it, so you don’t have to be a experienced baker to make this. Everyone can make and enjoy it.
Be the summer star with this Berry Smoothie Yoghurt Cake
I told you, this cake is so much fun to make, easy, delicious and more. I could go on and on about it and tell you all the benefits. And why you should make this now.
But for real there is something more about this magic cake. It’s all about the berries this time so you enjoy the fact that these antioxidant wonders help protect your bones, make you full faster, and are low in calories.
Also berries are rich in fiber, folate, potassium, and vitamin C. So it’s a good point to include more berries into your nutrition. Plus berries are an eye catcher with these incredible colors.
For more fun facts about berries, check out “The Total-Body Benefits of Berries“.
Happy baking, Florian!
- 1/3 cup raw cashews
- 2 cups gluten free all purpose flour
- 1 1/2 tsp baking soda
- 1/2 cup maple syrup
- 1 heaping cup coconut yoghurt
- 1 heaping cup mixed berries fresh or frozen
- 1/3 cup coconut yoghurt
- 1 1/2 cups raw cashews
- 1/4 cup maple syrup
- Combine all the dough ingredients in the blender's bowl and pulse a couple of times. It should not take long until a dough is formed. Transfer the dough into a 7 inch springform prepared with parchment paper. Alternately grease with some oil. Bake for 20 minutes at 370°F covered with aluminum foil, then take the foil off and bake for another 20 minutes.
- While the cake is baking, prepare the filling. Again with the blender, this time process everything until smooth and creamy.
- Once the cake's bottom is ready and has cooled to room temperature, add the creamy layer on top. Chill until serving, or enjoy immediately.
Nutrition Information:Yield: 16 Serving Size: 1 slice
Amount Per Serving: Calories: 413Total Fat: 23gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10.7gCholesterol: 0mgSodium: 213mgCarbohydrates: 47gFiber: 1.1gSugar: 36gProtein: 4.9g