10 inch / 26 cm diameter cake
- 2 cups / 220 g all-purpose or whole-wheat flour or use oat flour to make it gluten free
- 4 Tbsp sugar
- 5 ½ oz / 150 g vegan margarine
- ¾ cups / 200 ml vegan vanilla custard or vegan vanilla pudding (almost any thicker one will do)
- 8 Tbsp coconut flakes
- 2 cups / ½ l sweet liquid (for example some kind of juice or berry syrup mixed with some water. I used home-made cherry syrup and added some water to it)
- 2 tsp agar-agar powder
- blueberries or berries or fruits of your choice
Pre-heat the oven to 400 F / 200 C. Prepare the crust: mix the flour with sugar, add margarine cubes and use your fingers to mix the margarine and flour until the dough becomes crumbly. If you pinch some of the crumbly dough and it holds together, it’s ready. Take a round cake pan and put a round sized parchment paper on it (I put the cake pan on the parchment paper and drew out the exact size of the pan then cut it out). Pour the crust dough into the cake pan and press onto the bottom with your fingers. Mix the vanilla cream with coconut flakes and pour it evenly on the crust (I used spatula). Bake the crust for 20 minutes at 400 F / 200 C, then cool it down and add berries or fruits to it.
When the crust is cooled down, prepare the jelly: in a little pot mix the agar-agar powder with a sweet liquid and let it rest for 10-15 minutes. Then put the pot on the stove and let the mixture to boil for a few minutes. I has to boil hard so you can see the foam on the top of it. Try with a spoon – the mixture has to be pretty thick, almost like a syrup. Pour the mixture onto the cake and berries. Put the cake in a cold place and let the jelly get thicker.