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Cherry Coconut & Chocolate Cake

by Nensi Beram
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Cherry Coconut & Chocolate Cake

VEGAN NO-BAKE CHEESECAKE

This delicious no-bake cherry, coconut, chocolate cake combines three of my favorite ingredients – coconut, chocolate, and cherries. The best way to celebrate the cherry season, don’t you think?

The cake has a roasted almond-oat crust sweetened with dates and topped with two creamy layers – vanilla-coconut layer with fresh ripe cherries and a chocolate-coconut cream layer on top.

This is a mini cheesecake 12 cm in diameter. Makes 4-6 servings.

HOW TO MAKE CHERRY COCONUT & CHOCOLATE CAKE

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

Soak cashews in water for at least 4 hours and dates for a minimum of 1-2 hours before making this cake.

CRUST

  • Line the base of a panettone mold 12×10 cm with baking paper.
  • Place roasted almonds (check How to roast almonds), rolled oats, drained dates, and cacao powder in a food processor and process until the mixture sticks together. Adjust sweetness if needed. If the mixture is too dry, add just a tiny bit of coconut oil. If the mixture is too moist, add 1/2 – 1 teaspoon ground rolled oats.
  • Once it’s all combined, press the mixture evenly onto the bottom of the prepared mold. Place it in the fridge while you make the coconut-cherry layer.

COCONUT AND CHERRY LAYER

  • Drain cashews well and place them in a blender. Add coconut cream, lemon juice, coconut oil, and agave and blend on high speed until smooth and creamy.
  • Add in 25 g shredded coconut and blend again briefly until all is well combined.
  • Gently fold in fresh cherries with a spatula.
  • Pour the filling over the crust.
  • Place the cake in the freezer to set for at least 4-5 hours.
NOTE ON COCONUT CREAM

Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon. If it’s too watery, the cake won’t be able to hold its shape.

CHOCOLATE FROSTING

  • Melt dark chocolate over low heat in a medium pot. Stir until smooth. Let it cool down a bit.
  • Add coconut cream (see note on coconut cream), melted dark chocolate (85% cacao), and agave to the blender and blend shortly until smooth.
  • Spread the frosting on top of the cake and top with cherries.

It’s best if you make chocolate frosting just before serving. When the cake is firm enough, take it out of the freezer and let it sit at room temperature for 5 minutes. Then, using a spoon, spread the chocolate frosting on top of the cake.

Cherry Coconut & Chocolate Cake

TIPS AND HOW-TOS

TIP: Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill your coconut milk in the refrigerator overnight, being sure not to shake the can to encourage separation of the cream and liquid.

HOW TO ROAST ALMONDS

Roasting almonds deepens their flavor and gives them a crisper texture. Here is how to do it:

Preheat oven to 180 °C. Spread the almonds in an even layer on the baking sheet. Place in oven and roast for 10-15 minutes. Stir or shake the tray every 5 minutes to help the almonds to cook evenly.

When the almonds are browned and smell nutty, remove from the oven and immediately transfer onto a plate or another baking sheet.

CHERRY COCONUT & CHOCOLATE CAKE IS:

  • Vegan
  • Gluten-free
  • Dairy-free
  • No-bake
  • Creamy
  • A perfect summer dessert
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Cherry Coconut & Chocolate Cake

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Cherry Coconut & Chocolate Cake

Cherry Coconut & Chocolate Cake

Nensi Beram
Creamy no-bake cherry, coconut, and chocolate vegan cheesecake with a roasted almond-oat crust topped with two creamy layers. The best way to celebrate the cherry season!
Cook Time 40 mins
Cuisine Gluten-free, Vegan
Servings 6

Ingredients
  

Base

Coconut-cherry filling

  • 250 g cashews soaked in water for a minimum of 4 hours
  • 100 g coconut cream the thickened cream from a can of full-fat coconut milk
  • 3-4 tablespoons lemon juice
  • 4 tablespoons coconut oil
  • 6 tablespoons agave
  • 25 g shredded coconut
  • pinch of vanilla powder
  • 100 g fresh cherries chopped

Chocolate frosting

Instructions
 

Base

  • Line the base of a panettone mold 12x10 cm with baking paper.
  • Place roasted almonds, rolled oats, drained dates, and cacao powder in a food processor and process until the mixture sticks together. Adjust sweetness if needed. If the mixture is too dry, add just a tiny bit of coconut oil. If the mixture is too moist, add 1/2 - 1 teaspoon ground rolled oats.
  • Once it’s all combined, press the mixture evenly onto the bottom of the prepared mold. Place it in the fridge while you make the coconut-cherry layer.

Coconut-cherry filling

  • Drain cashews well and place them in a blender. Add coconut cream, lemon juice, coconut oil, and agave and blend on high speed until smooth and creamy.
  • Add in 25 g shredded coconut and blend again briefly until all is well combined. Adjust sweetness if needed.
  • Pour the filling over the crust.
  • Gently fold in fresh cherries with a spatula.
  • Place the cake in the freezer to set for at least 4-5 hours.

Chocolate frosting

  • Melt chocolate over low heat in a medium pot. Stir until smooth. Let it cool down a bit.
  • Add coconut cream, melted chocolate, and agave to the blender and blend briefly until smooth.
  • Spread the frosting on top of the cake. Top with cherries.

Notes

Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.
Note on the chocolate frosting: It's best if you make chocolate frosting just before serving. When the cake is firm enough, take it out of the freezer and let it sit at room temperature for 5 minutes. Then, using a spoon, spread the chocolate frosting on top of the cake.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword no bake cherry cheesecake, vegan cheesecake, vegan chocolate cherry cheesecake

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6 comments

Ryan May 12, 2020 - 11:00 am

This looks absolutely DELICIOUS! Thanks for sharing

Reply
Nensi May 13, 2020 - 10:53 pm

Thank you so much, Ryan! I’m glad you like it!

Reply
Yolande August 6, 2020 - 4:08 pm

Is there anything you can sub the agave for?

Reply
Nensi August 6, 2020 - 6:31 pm

Hi, Yolande! Maple syrup is my favorite substitute for agave.

Reply
Tasha Conerly August 10, 2020 - 6:26 am

Hello, I really want to try this cake, but have no clue what a 12X10 cm Panettone mold is. Is there any way a link could be provided to the correct pan for this cake?

Reply
Tasha Conerly August 10, 2020 - 6:30 am

I actually found your link! Thank you!

Reply

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