Vegan Black Cherry Cream Cheese Cake With Oat Flour
A real show stopper, but very east to make cake! Vegan, made with oat flour and beetroot powder for a velvety red colour.
Servings: 10 people
Ingredients
- 400 g oat flour
- 10 tbsp beetroot powder
- 280 g soft brown sugar
- 2 tsp vanilla extract
- 4 tsp baking powder
- 250 g coconut oil melted
- 200 ml oat milk
For the filling
- 500 g frozen black cherries
- 100 g soft brown sugar
- 1 tsp dried juniper berries crushed
- 400 g plant based cream cheese I used coconut based cream cheese
- 2 tbs white icing sugar
For decoration
- edible rose petals
- carob powder
Instructions
- Preheat oven to 180 Celsius.Measure all the dry ingredients in a large mixing bowl: oat flour, brown sugar, beetroot powder, baking powder.
- Combine them well.
- Measure out the rest and melt the coconut oil in the microwave oven.
- Add them to the bowl and mix them together using a wooden spoon.
- Divide the mixture evenly between two, 20 cm diameter cake tins. Make it nice and smooth.
- Bake them in the oven for 20-25 minutes on 180 degrees, then set them aside and let them cool.
- Whilst the cake base is cooling, prepare the black cherry compote. Simply add the frozen berries to a pan, add 100g brown sugar and the crushed juniper berries.
- Cook them for about 30 minutes (on medium heat) until it starts to look like runny jam.
- Mix the cream cheese (plant based or plain) with 2 tbsp of icing sugar and spread it on the the top of the base.
- Scatter the black cherries and the juice evenly on the top of the cream cheese.
- Add some edible rose petals if you fancy stopping here and serve it.
- Add the top layer of the cake and decorate it with carob powder and sprinkling more edible rose petals.
