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Vegan Blackcurrant Cake

Course Dessert
Cuisine Danish
Servings 8 people

Equipment

  • Springform pan (25 cm in diameter)

Ingredients
  

Layers

  • 2 tbsp flaxseeds
  • 6 tbsp water
  • 4 tbsp sugar
  • 50 g vegan butter
  • 1 dl vegan milk e.g. almond milk
  • 50 g nuts e.g. hazelnuts or almonds
  • 4 tsp baking powder
  • 150 g flour

Blackcurrant Creme

  • 300 g blackcurrant
  • 50 g sugar
  • ¼ lemon
  • 2 sheets vegan jelly (equivalent to approximately 4 sheets of isinglas)
  • 2 dl vegan heavy whipping cream

Filling

  • 500 g strawberry
  • 125 g raspberry
  • 125 g blueberry
  • 100 g coconut flakes

Royal Icing

  • 125 g powdered sugar
  • 2 tbsp water

Garnish

  • Fruits, edible flowers, and sprinkles

Instructions
 

The Day Prior

    Layers

    • Blend flax seeds and soak them in water for 5 min
    • Whip sugar and flaxseed creamy in a bowl
    • Chop the butter and whisk it together with the sugar water and milk
    • Blend the nuts and add it to the dough along with baking powder and flour
    • Add ⅓ of the dough to the greased springform pan. Make sure to distribute the dough evenly, although it can be a little difficult to get the whole springform pan covered
    • Bake the bottom layer in the oven for 10 minutes at 175° C
    • Allow the bottom to cool before removing it from the springform pan. Then the springform pan can be greased and the next ⅓ of the dough can be baked. The cooling can take some time and you should therefore start making the blackcurrant cream in the meantime.

    Blackcurrant Cream

    • Blend the blackcurrants and strain the seeds and flesh of the berries through a strainer (use a spoon to squeeze out as much juice as possible)
    • Put black currants, sugar, and lemon in a saucepan and cook until the sugar has dissolved
    • Remove the saucepan from the heat
    • Put the gel in the warm blackcurrant mass while stirring constantly
    • Let the blackcurrant mass cool to room temperature (possibly by putting it in the fridge)
    • Whip the heavy whipping cream stiff and add a few tablespoons at a time into the blackcurrant mass. Stir only until the cream is uniform to make it as fluffy as possible

    Put The Cake Together

    • Wash all the berries and cut the green from the strawberries and cut them into slices
    • Wash the springform pan and place one bottom layer at the bottom
    • Put strawberries and raspberries on the bottom
    • Put half of the cream on top of the berries in the springform pan
    • Place a new bottom layer on top of the cream in the springform pan
    • Sprinkle blueberries and coconut flakes on top
    • Pour the rest of the cream into the springform pan
    • Place the last layer of bottom on top of the springform pan
    • Leave the cake in the fridge overnight

    On The Day og Serving

      Decorate The Cake

      • Remove the sides of the springform pan and remove the cake from the springform pan (the cake can be very soft and it might therefore be easier to leave the cake on the bottom of the springform pan)
      • Mix powdered sugar and water and spread it on top of the cake
      • Sprinkle with springles
      • Decorate the cake with coconut flakes, edible flowers, and berries