Easy No Bake Vegan Cherry Cake (4 ingredients)

 
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Boy has this cake taken a while to reach you!

From a quick, easy, summery and guaranteed fool-proof little dessert idea, this recipe turned into a monster that has really been driving me crazy for the past couple of weeks!

Because it's so easy to make, I had originally thought it would be nice to make it into one of these little mini videos for Instagram. I had the right software and, surely, it wasn't going to take that long... or so I thought! Maybe it's because I'm a bit of a perfectionist, maybe it's because it's more difficult than it seems, but the more I edited the little clips the more I felt like I needed to work on that video some more, and the more I realised that the lightened up version of Premiere wasn't going to cut it... except I'm definitely no pro and once I started using the right software for what I wanted to do, the whole task started requiring me to learn more.

 
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Great, I thought: I'm going to use this necessity and turn it into something even more productive by making this into a YouTube video. Finally, it was starting to make sense. A YouTube video, and an article to go with it.

I'm a fast learner, and I was finally starting to get the hang of it when the colours started going all weird. I had done nothing, touched nothing, not tampered with anything... which means I had no idea what was going on!

I called my Sweetie to the rescue! Verdict: your computer can't cope with that, you need a half-decent graphics card and you don't have one.

Bummer!

I guess I learned a few things. And mostly that not everything can be as simple as this cake is.

Not to say that I'm giving up for good of course, and there will be some Tiny Vegan Videos eventually. It's just not time yet.

Until then, I hope this incredibly delicious vegan cherry cake recipe doesn't end up being as much of an ordeal for you as it was for me! Enjoy!

 
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Vegan Cherry Cake

Ingredients:

Vegan Tea Biscuits (I used these)

Plant-based yogurt (I used plain soy because that's what I had, but you decide!)

Cherries (fresh and pitted, or frozen, or any other berries you fancy!)

Coconut shreds (optional)

Notes:

No measurements are given because they would greatly depend on the size of your dish and how many people will enjoy this dessert. Don't hesitate to try it out on a very small scale first to see how big you'd like to make it!

Choose a cake pan you like if you have one, but you can also use ramekins if you'd like individual little cakes, or a Tupperware box if that's all you have!

How-To:

  • Arrange a layer of coconut shreds to cover the bottom of your dish. It shouldn't be too thick but you shouldn't be able to see the bottom. If you don't like coconut, you can always start with a layer of biscuits!

  • Cover the coconut with an single, even layer of cherries, without overlapping them.

  • Next, try to wedge some biscuits between the cherries and the sides of your dish. The goal is to try and have biscuits all over the outside of the cake if possible. If you can't get into certain corners, don't worry about it.

  • Don't hesitate to break some into smaller bits to fill the gaps if necessary.

  • Once you have an even layer of cherries and the biscuits secured along the side of the dish as best you could, cover the cherries with vegan yogurt using a spoon, making sure to get it into all the gaps. You'll want to still be able to see the outlines and colour of the cherries through the yogurt, so they shouldn't be completely smothered!

  • Add a layer of biscuits on top of that, pressing gently onto the yogurt-y cherries to prevent too many pockets from forming.

  • Then another layer of cherries.

  • Then another layer of yogurt.

  • Then more biscuits.

  • You can really go as far as you'd like or as your dish will allow. Just make sure to arrange the layers in the order described and to finish with a layer of biscuits. Also, don't forget to keep the sides of your dish lined with biscuits too!

  • Once you are satisfied with the amount of layers you have, cover the top of your cake pan (a plate will do! or the lid from your Tupperware box!) and place in the fridge overnight.

  • The next day, turn upside town on top of a serving plate, take the mold off and voilà!

  • Decorate the top with whatever you like.

 
 
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I told you, it's so easy a child could do it! Don't hesitate to play around with the flavour combinations or even to use pudding instead of yogurt... this recipe is practically begging to be customised! Tag me on Instagram if you try it!

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