Soft and creamy and full of delicious berry flavors – what more could you ask for? This vegan berry tart additionally offers a mouth-watering appearance, it is easy to make, gluten-free if you prefer, and can be made without household sugar. The fine vanilla taste perfectly matches berries, which of course can be varied depending on the season. Variations give the vegan berry cake with vanilla pudding a different fruit taste every time.
Berries!
Cross my heart – who did not like to eat ripe berries as a child? Preferably directly from the garden patch or the berry bush in the garden? My mouth is watering every time I see ripe strawberries because they have always been my favorites. With the fine, sweet taste of ripe berries, it is hardly necessary to add sugar. This also guided me with my new recipe, which uses very little sugar. I used coconut blossom sugar, but cane sugar will be a good alternative.
I made my berry cake with vanilla pudding with strawberries, raspberries and blueberries. You can vary the berry topping and, for example, only make it with blueberries. In the second part of the summer, pears, plums or apricots are an ideal option. They all go perfectly with the vanilla pudding, as the fine vanilla taste complements the taste of the various berries and fruits.
I used whole grain spelt flour for the soft base. Because not everyone likes the taste of this flour, you will find light spelt flour or buckwheat flour as an alternative in the recipe. You can also mix the different flours to meet your preferred taste. If you have visitors at short notice, the vegan berry tart with vanilla pudding shows another very welcomed feature: it is ready in less than one hour!
More berries!
Since one can never get enough of delicious berries, I have some other yummy recipes for you: raw vegan blueberry tartlets, the easy to prepare vegan strawberry tiramisu you can easily do with other berries, or the vegan strawberry and rhubarb dessert without refined sugar. You can easily adapt all these recipes to seasonal availability. Have fun and enjoy your berry treats!
Vegan Berry Tart with Vanilla Pudding
Equipment
- 1x 23 cm ⌀ fruit tart form (alternatively a tart or springform pan)
Ingredients
For the cake base
- 200 g spelt flour, whole grain you can replace a portion of flour with white spelt flour or buckwheat flour
- 80 g coconut blossom sugar alternatively raw cane sugar (Mascobado)
- 2 tsp backing powder
- ¼ tsp baking soda
- 4 tbsp canola oil (with butter taste)
- 1 tsp apple cidre vinegar
- 250 g water
For the vanilla pudding
- 250 ml soja drink
- 15 g cornstarch
- 2 tbsp coconut blossom sugar or whole cane sugar
- 3 pinches vanilla powder
- ½ tbsp cashew butter*
- 1 pinch salt
- 1 pinch Kurkuma
For the fruit topping
- 500-750 g berries of your choice i.e. raspberries, strawberries, blueberries or others
Instructions
- Preheat the oven to 180 ℃ convection.
- For the cake base: mix the dry ingredients (flour, coconut blossom sugar, baking powder, baking soda) in a bowl. Add canola oil, water and apple cider vinegar and mix everything into a lump-free dough. Pour into the greased baking pan, bake for for 20-30 minutes. If you are unsure whether the dough is already baked, test it with a chopstick.
- In the meantime, mix all the ingredients for the vanilla pudding in a saucepan and bring to the boil, stirring constantly. When the pudding is warm and well bound, take it off the heat and pour onto the slightly cooled cake base.
- While the cake base and the pudding continue to cool, wash and cut the berries.
- Spread the berries over the cooled pudding. Now the cake is ready to serve and enjoy.
