Vegan blueberry coconut frozen cake

I have been wanting to make some sort of frozen vegan cake for quite sometime now and yesterday I was able to make this vegan blueberry coconut frozen cake. While I really have a sweet tooth I try to keep my desserts on the low sugar end so this one was perfect!

Vegan blueberry coconut cake | Eat Good 4 life

Bake goods in general always require tons of sugar, and while I enjoy eating sweets I can’t stand just tasting sugar when eating a dessert. I like to taste the other ingredients as well, for this reason, I think this year, I am going to try to use even less sugar in my desserts, after all, life with less sugar is just as sweet.

More of a less theme is always good. This year I intend to have LESS clutter around my house, by LESS unnecessary stuff, spend LESS time with technology and use LESS sweeteners in my bake goods!

For my diabetic friends this cake is just perfect for you. Most of the sugar comes naturally from the blueberries and dates and since I used Truvia Spoonable the sugar content in this vegan blueberry coconut frozen cake is not bad at all. Just one carbohydrate exchange per slice!

I used coconut cream for the filling as well as shredded coconut. If you don’t like coconut I guess this cake isn’t for you. I love coconut anything and so does my family so this cake was just perfect for us.

I always keep this cake in the freezer and before serving I just let it sit for about 20 minutes in my kitchen counter so that it is not solid hard when cutting through it. Then, when it is soft enough to cut, I serve it. If for some reason you have any leftovers, just place them back in the freezer. This type of cake won’t last us more than 3-4 days and for that long it has kept in the freezer just fine.

If you like frozen desserts this vegan blueberry coconut frozen cake would be perfect for you. Also, keep in mind that you can use any other fruit if you like. Strawberries, raspberries, mango…would work as well!

Enjoy!

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This post is sponsored by Truvia. As always, all opinions are my own. The end.

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Vegan blueberry coconut frozen cake

Miryam's original recipe

Yield: 10 servings

Total Time: 20 minutes

Ingredients:

Crust 

Filling

Topping

  • 1 cup blueberries
  • 1/3 cup shredded unsweetened coconut

 

Directions:

Line a 8 inch round baking pan with parchment paper and set aside.

In your food processor place the crust ingredients and pulse until they crumbled. With your fingers, press this mixture onto the cake baking pan.

Place the filling ingredients, except blueberries, in the food processor and pulse until the mixture is homogenous. Pour half of the filling mixture over the crust and even it out with a spatula.

Place the blueberries in the food processor and pulse until you obtain a homogenous mixture. Place this blueberry mixture over the plain coconut layer.

Freeze for at least 6 hours before serving. You can top with more unsweetened shredded coconut and blueberries or just as is.

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13 comments

  1. Is there something I can replace truvia with? 

  2. Another stunning dessert, Miryam. I make similar berry filling as the dessert quite often and next time I am going to make a crust to pair with it instead serving it in a glass.

  3. This looks light and delicious! I love the combo of blueberry and coconut. I think any cake that is frozen is my kind of cake! 

  4. This is my kind of treat! I’m a huge fan of date/nut crusts and that two-layer filling is beautiful!

  5. This cake doesn’t only look gorgeous, it sound wonderful too, and I love the purple hour from the blueberries!

  6. I LOVE coconut anything too, but this cake looks completely fabulous!!!

  7. This is so beautiful!!  Love how healthy it is too :) 

  8. What a gorgeous cake! I’ve seen some amazing blueberries at the store lately that I could use in this recipe!

  9. Hi! I’m looking for some trouble shooting tips. I made this and it didn’t work out too well. It was frozen like a brick. Even after sitting two hours the top was really hard and the bottom was melting:( any idea what went wrong? I used regular sugar instead of truvia. Also, one of my cans of coconut cream had separated , but I had a little accident and lost quite a bit of the liquid and was left with the cream. I wouldn’t mind trying again if you have any idea why it was sooo hard:(

    • The cake should be somewhat hard, enough to eat with a spoon though. I don’t think the coconut cream was the culprit, however, I know what you mean. I have been thinking of a way to change the texture of the cake by maybe adding some cashew cream to the layers and see if that could help with the consistency while it defrosts. My cake it is somewhat hard but I would like it to be more creamy. I am thinking too of using maple syrup instead of the sugar. I will let you know when I make this again with the cashew cream and see if the texture improves somewhat. Thanks for visiting my blog!

  10. i made this cake several times and my friends and I simply love it!
    I made it without any sweentener and it’s still very good so highly recommend for people who are not a fan of sugar or sweetener!

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