| Prep Time | 2 hours |
| Passive Time | 6 - 7 hours |
| Servings |
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Ingredients
SPONGE CAKE
- 1 cup rice flour
- 1/2 cup oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 50 g coconut oil
- 70 g brown or coconut sugar
- 1/2 cup plant based milk
- 1/8 cup water
- 1 Tbsp apple vinegar
- 1 tsp vanilla extract
- 1/2 cup blueberries not necessarily
BLUEBERRY MOUSSE
- 160 g blueberries
- 1 tsp agar
- 100 g vegan white chocolate
- 1 Tbsp coconut oil
- 1 can coconut cream necessarily chilled a few days in the fridge
TOPPINGS
Ingredients
SPONGE CAKE
BLUEBERRY MOUSSE
TOPPINGS
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Instructions
TO MAKE THE SPONGE CAKE
- Preheat the oven to 170C / 340F.
- In bowl mix together the flours, baking powder, baking soda.
- In another a large bowl beat together coconut oil and sugar, until creamy.
- In the third bowl whisk together plant based milk, water and apple vinegar and vanilla extract.
- Alternately add the dry and wet ingredients to the oil mixture.
- Mix everything gently, not too long.
- Quickly add blueberries in the fold-ins, mix through with spatula.
- Immediately transfer the butter into the 7 - 8 inches springform cake pan with a loose bottom.
- Bake in a pre-heated oven for 25 - 30 minutes, or until a skewer inserted down the center comes out dry. Remove from oven and cool on a wire rack.
TO MAKE THE MOUSSE
- Put the pieces of chocolate and coconut oil to the microwave until they melted. Allow to cool slightly.
- Place the blueberries In a blender bowl. Blend until smooth.
- Pour into a saucepan. Then add agar and mix thoroughly.
- Heat to 80 - 90 degrees. Remove from heat. Allow to cool slightly.
- Place the coconut cream in a large bowl and whip it for a couple of minutes.
- To the whipped cream add gradually chilled blueberries until all the mixture is added. Mix everything gently.
- Then pour the melted chocolate it in slowly, while quickly whisking the mousse. It's important to make sure the chocolate isn't too warm.
- Transfer the mousse into the baked cake placed in the cake pan. Make sure it is distributed evenly.
- Decorate with blueberries.
- Put in the fridge and leave to solidify (2h)
TO MAKE THE TOPPING
- Prepare a transparent jelly according to the recipe on the packaging.
- Slightly chilled mixture pour into a cake.
- Put in the fridge again and leave for a few hours or overnight.
ENJOY!