Vegan cake with vanilla cream, blueberries, and cranberries

The fasting cake with vanilla cream, blueberries, and cranberries is a wonderful choice to bring a touch of flavor and sweetness to the meals of those observing fasting, as well as for everyone who appreciates delicious desserts! This cake is not just a simple recipe, but also an opportunity to explore combinations of flavors and textures. Whether you serve it at a gathering with friends or at a festive meal, this cake will surely attract all eyes.

Preparation time: 15 minutes
Baking time: 25 minutes
Total time: 40 minutes
Number of servings: 12

Ingredients

For the base:
- 1 cup flour
- 1/2 cup sugar
- 1/4 cup oil
- 1/2 cup soy milk
- 1 teaspoon vanilla extract
- Zest of one lemon
- 1 teaspoon baking powder
- 5 tablespoons dried fruits (blueberries and cranberries)

For the cream:
- 50 g rice flour
- 5 tablespoons sugar
- 400 ml soy milk
- 1 teaspoon vanilla extract
- A pinch of turmeric (for color)
- Coconut flakes or chocolate (dairy-free)
- Sugar decorations (optional)

Preparation

Step 1: Preparing the base
We start by preparing the cake base. In a large bowl, add the soy milk, oil, vanilla extract, and lemon zest. Use a whisk or mixer to mix these ingredients well, ensuring they are perfectly combined.

Helpful tips:
- Choose sunflower or olive oil, depending on your preference. Olive oil will add a subtle aromatic note.
- Fresh lemon zest will provide an intense and fresh taste, so don’t skip it!

Add the sugar and continue mixing until it completely dissolves. Sift together the flour and baking powder, then gradually incorporate them into the wet mixture. Take your time, mixing carefully to avoid lumps.

Once the flour is well integrated, add the dried fruits. Here you can be creative! If you like other fruits, such as apricots or raisins, feel free to try them.

Step 2: Baking the base
Prepare a small baking tray by lining it with parchment paper to prevent sticking. Pour the batter into the tray and level it evenly. Then, place the tray in the preheated oven at 180 degrees C and bake for 25 minutes.

Tip: Check if the base is baked using a toothpick. If it comes out clean, the cake is ready. If not, let it bake for a few more minutes.

Step 3: Preparing the cream
Meanwhile, we can prepare the cream. In a saucepan, combine all the ingredients, except for the vanilla extract. Place the pot over low heat and continuously stir with a whisk. It’s important to be patient and keep stirring so that the cream doesn’t stick to the bottom of the pot.

After a few minutes, the mixture will thicken and take on the texture of a pudding. When you reach this stage, remove the pot from the heat and let the cream cool for a few minutes, stirring occasionally to prevent a crust from forming. Add the vanilla extract and mix well.

Step 4: Assembling the cake
When the base has completely cooled, pour the cold cream evenly over it. Here, you can be creative again! Sprinkle coconut flakes or chocolate on top, according to your preferences. If you want a festive look, add sugar decorations.

Serving suggestion: Cut the cake into squares and serve it alongside a fragrant tea or coffee. This combination will highlight the sweetness of the cake and the creamy aroma of vanilla.

Nutritional information
This fasting cake is not only delicious but also a healthier choice. The rice flour used in the cream is a gluten-free alternative, and soy milk provides a good source of plant-based protein. Blueberries and cranberries are rich in antioxidants, thus contributing to a balanced diet.

Frequently asked questions
1. Is this cake gluten-free?
- Rice flour is a gluten-free choice, but make sure all ingredients are checked to be gluten-free.

2. Can I replace the soy milk?
- Yes, you can use any other type of plant-based milk, such as almond or oat milk.

3. Can I add other fresh fruits?
- Of course! The cake will be just as delicious with fresh fruits, but make sure they are not too wet to avoid altering the texture of the base.

4. How can I store the cake?
- You can store it in the refrigerator in an airtight container, where it will last up to 4 days.

Possible variations
- Chocolate variation: Add some dark chocolate chips to the batter for an intense flavor.
- Nut cake: Try adding chopped walnuts or almonds to the base mixture for extra crunch.
- Cookie crust: Use crushed gluten-free cookies to create a delicious cookie base for the cake.

This fasting cake with vanilla cream, blueberries, and cranberries is a perfect choice for any occasion! Enjoy every bite and surprise your family and friends with this simple and delicious recipe!