Cake without Baking – The Best Recipes

Especially in summer, it can be great to make cakes that don’t need to be baked. The recipes that we show you are all very simple, but also delicious.

Coconut and berry cake without an oven

This recipe is designed for an 18cm springform pan.

• You need the following ingredients for the base: 150g almonds, 30g sunflower seeds, 30g hazelnuts, 10g dates, 60g virgin coconut oil (best organic quality and cold-pressed), and a pinch of sea salt.
• And this is what the topping consists of 50g cornstarch, 500ml almond milk, 500ml coconut milk, 6 tablespoons grated coconut, and 5 tablespoons rice syrup (you can also use agave syrup or maple syrup), 90g wheat semolina, and a pinch of sea salt. You can also add some vanilla bean pulp. Finally, you need 350g of mixed berries. Of course, you can choose which berries you like best.
• Note that the fruit in this recipe is not held to the cake itself with gelatine, but simply placed on top of the solid topping.
• First, line the bottom of the springform pan with baking paper and grease the sides.
• Now prepare the ingredients for the base. To do this, first, chop everything except coconut oil and sea salt. It is best to use a blender for this, as it does this particularly well.
• Then heat the coconut oil in a saucepan and add both the sea salt and the chopped/blended ingredients.
• When everything has mixed well, line the bottom of the springform pan with this mixture and press down firmly. Now the floor should be chilled for at least 30 minutes.
• In the meantime, you can prepare the topping. First, mix 6 tablespoons of almond milk with the cornstarch. Do this until everything is nice and smooth.
• Boil the rest of the almond milk together with coconut milk, coconut flakes, syrup, and salt. Be sure to stay with the saucepan during this step, otherwise, the milk could burn. It wouldn’t taste good afterward, so keep stirring.
• When the mixture boils, add the semolina, stirring constantly. Keep stirring until the mixture has thickened a bit. Now would be the ideal time to add the pulp of the vanilla bean.
• Pour the mixture onto the bottom while it’s still hot. The cake should then be left cold for at least 5 hours, preferably overnight. Put the berries on the cake just before serving.

No-Bake Vegan Lemon Cheesecake

You will need a square baking pan for this recipe. You can find these at Amazon, for example. A vegan recipe is so suitable because no difficult ingredients such as eggs are used here. Flaxseeds or applesauce are used instead.

• The base consists of 140g natural almonds, 60g coconut flakes, 100g rolled oats, 40g linseed (or 60g apple sauce), 85ml maple syrup, and the juice of 2 lemons.
• For the topping, you need 200ml coconut cream (often used for cocktails like Pina Colada and Batidas), 200g macadamia nuts, 100g almond sticks, or chopped almonds, 80ml maple syrup, and the juice of 4-6 lemons, depending on taste.
• The preparation is very simple. Line the mold with parchment paper and put all the base ingredients in a blender. Now you have to mix everything together as well as possible and chop it as small as possible. Then put this mixture on the ground and press it down.
• For the topping, put all the ingredients except the coconut cream in the blender and mix well. Then add the coconut cream and mix again for about 30 seconds.
• Then put this mixture on the floor.
• Then you should put the cake in the freezer for at least 4 hours. If you are going to serve it, you should take it out and let it thaw about 10 minutes beforehand. You can then cut it very easily.