I’m thinking about a small pastry shop at 248 Broome street, NYC. I went inside and… Surprise! There were Vegan cupcakes of so many flavors. I stopped to watch the sweets for some minutes. The clerk looked at me and smiled. She was probably used to seeing people with “heart-shaped” eyes. I chose a purple frosting with blueberries and coconut flakes, on a vanilla base. Amazing.



200 gr. Oat flakes
60 gr. Chopped dark chocolate (or chocolate chips)
30 gr. Date sugar
60 gr. Barley malt
40 gr. Almond milk


1 can of coconut milk (in the fridge at least one day)
350 gr. Soy cream


250 gr. Blueberries
30 gr. Sugar
2 tablespoons of lemon juice


Cake base: Mix all the ingredients and put the obtained mixture in a mold. Press well and put it in the fridge.

Cream: Open the can of coconut milk, previously kept in the refrigerator. The cold coconut milk will split into two parts. A solid part on top and a watery part. Remove the solid part and place it to melt over low heat in a saucepan; then let it cool, stirring occasionally. Whip the cream, then add the coconut cream. Mix well.

The watery part can be used to flavor other dishes or drinks.

Pour the cream into the mold. Then, place back in the refrigerator.

Topping: In a small saucepan, place the blueberries, lemon juice and sugar. Cook up boiling. Strain the mixture through a sieve and, once cooled, pour over the cake.

Decorate with blueberries and leave in refrigerator at least overnight.

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