Acai Blackberry Cake
This Acai Blackberry Cake is so elegant and mesmerizing it's almost too good to be true! It's vegan, refined sugar-free and gluten free. Layers of coconut, açaí and blackberry and jelly, this cake is overflowing with flavor, and every cut is so satisfying! For the marvelous purples, our Suncore Foods® Amethyst Acai Berry Powder and Suncore Foods® Ebony Carrot Powder was incorporated!
Ingredients
Base:
4 (65g) pitted medjool dates
1/2 cup (70g) almond
1/2 cup (50g) Suncore Foods® Snow Quinoa Flakes
Coconut Layer:
3/4 cup full fat coconut milk
1/4 cup dairy free yogurt
1/2 tsp agar agar powder
Açai Blackberry layer:
100g blackberries
1/2 cup water
1/4 cup dairy free yogurt
1 cup full fat coconut milk
3 tbsp maple syrup
1 tbsp Suncore Foods® Amethyst Acai Berry Powder
1/2 tbsp Suncore Foods® Ebony Carrot Powder
1 tsp agar agar powder
Coconut Layer:
3/4 cup full fat coconut milk
1/4 cup dairy free yogurt
1/2 tsp agar agar powder
Blackberry Jelly:
100g blackberries
1/2 cup water
3 tbsp maple syrup
1/2 tsp agar agar powder
Directions
1. Line a loaf pan (8.5 x 4.5 x 2.75 inch) with parchment paper. In a food processor, add base ingredients and process until well combined. Transfer mixture into prepared pan, pressing firmly into the bottom. Place pan to the freezer to set while preparing the coconut layer.
2. Coconut layer: In a saucepan, bring coconut milk to a boil. Add agar-agar and stirring constantly, keep stirring until agar completely dissolve. Then lower the heat and whisk in yogurt. Let simmer for 1 min. Turn off the heat and allow mixture to cool slightly. Pour mixture over the base. Chill in the fridge to set.
3. Açai Layer: Add berries and water into blender, and blend until smooth. In a saucepan, bring coconut milk and blackberry purée to a boil. Add agar-agar, Suncore Foods® Amethyst Acai Berry Powder, Suncore Foods® Ebony Carrot Powder, and stirring constantly, keep stirring until agar completely dissolve. Then lower the heat and whisk in yogurt and maple syrup . Let simmer for 1 min. Turn off the heat and allow mixture to cool slightly. Pour mixture over the set coconut layer. Place in the fridge to set.
4. Blackberry Jelly: In a saucepan, bring water and blackberries to a boil. Add agar-agar and stirring constantly, keep stirring until agar completely dissolve. Then lower the heat and whisk in maple syrup. Let simmer for 1 min. Turn off the heat and pour mixture over the top of the set blackberry layer. Transfer the pan to the fridge and leave to solidify.