Vegan recipes 2022: no-bake summer cake

Vegan recipes 2022: no-bake summer cake

Vegan recipes 2022: no-bake summer avocado cake

Fresh, fruity and perfect for summer! Our avocado berry pie has everything that makes for summer. Best of all: only 264 kcal per piece on the plate!

Vegan Avocado Berry Cake: Light, creamy and refreshing guaranteed on hot summer days

This combination simply beats it all – summer hasn’t been this fresh and delicious for a long time.

Cool, Refreshing No Bake Cakes: Nothing beats summer ones. Our vegan summer cake also contains many healthy avocado fatty acids and vitamins and secondary plant substances from local berries. A perfect mix that is also as colorful as summer itself. Try the new no-cooking nighttime recipe now!

Tip: The cake works best if it is chilled for at least four hours, preferably overnight!

300 minutes

35 minutes


Assessment: 4



You need these ingredients

for 12 servings

  • (For the base) 100 g of vegan white chocolate
  • (For the base) 60 g of ground almonds
  • (For the base) 30 g of puffed spelled
  • (For the cream) 1 sachet of agar-agar (15 g)
  • (For the cream) 200 g alternative to soy yogurt, natural
  • (For the cream) 90 g agave syrup
  • (For the cream) 1 organic lime
  • (For the cream) 3 avocados
  • (For the garnish) 250 g of mixed berries
  • (For the garnish) Mint for the garnish
  • (For the garnish) 1 teaspoon of powdered sugar

Preparation: here’s how

  1. On the ground Coarsely chop the chocolate and melt it in a double boiler. Add the almonds and spelled, spread on the bottom of the springform tin lined with baking paper, press and let it cool for about 30 minutes.
  2. For the cream Boil 200 ml of water with the agar-agar and allow to cool slightly. Add the soy yogurt and agave syrup and mix. Rinse the lime in hot water, dry it, grate the zest, cut the lime in half and squeeze the juice.
  3. Cut the avocados in half, remove the seeds and pulp and finely blend the pulp with the zest and lime juice. Mix the avocado puree with the yogurt cream, fill the bottom of the springform pan and Cool for at least 4-5 hours, preferably overnight.
  4. For the set Wash the berries and mint and dry them. Place the cake on top to garnish and sprinkle with powdered sugar.

Energy and nutritional information for the recipe

per serving
power 1.105kJ
264 calories
Fat 21.0 g
carbohydrates 15.0 g
protein 4.0 g

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