How do I make the date base for this cake?

Core the soft dates and knead them with grated coconut until the mixture is no longer sticky, then press it evenly into a 16cm baking pan.

What is used to thicken the coconut yogurt filling?

The coconut yogurt filling is thickened using agar-agar powder, which is mixed with water, heated, and then stirred into the yogurt.

Can I use different fruit for the filling instead of cherries?

While the recipe specifies fresh cherries, you could experiment with other fruits, but ensure they complement the coconut and date flavors.

How long does this Coconut Cherry Cake need to chill?

The tart needs to be kept cold until the filling is gelled, preferably overnight, to ensure it sets properly before serving.

What are the decoration options for this cake?

You can decorate the cake with a layer of grated coconut, chopped fresh cherries, and finely chopped dark chocolate, distributed over the top.

7 years ago

Coconut Cherry Cake Sweetened With Dates
[Vegan]

MK By: Melanie Kröpfl

Author Bio

Melli is the former girl boss of Austria's first vegan pastry shop NomNom Bakery. Currently,... Read More

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A slice of vegan Coconut Cherry Cake on a plate, revealing its date-coconut base, creamy coconut yogurt filling, and fresh cherry topping with grated coconut and chocolate.

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Discover more recipes with these ingredients

Coconut Cherry Cake Sweetened With Dates [Vegan]

Dairy Free

This alluring coconut cherry tart is vegan, sugar free and gluten free! In addition, it is completely done without an oven. You only need some space in the fridge and some delicious ingredients!

Ingredients You Need for Coconut Cherry Cake Sweetened With Dates [Vegan]

Date base

1 cup of soft dates
1/4 cup grated coconut

Filling:

A handful of fresh cherries
2 cups coconut yoghurt
2 tablespoons date syrup
1/2 cup water
1 teaspoon agar-agar powder

Decoration:

grated coconut
fresh cherries
Dark chocolate

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How to Prepare Coconut Cherry Cake Sweetened With Dates [Vegan]

A 16cm baking pan with removable frame lined with baking paper.
Core the dates and knead them with their hands. If the dates are too hard, you can use a blender for that. Knead coconut shavings in portions. Use only enough grated coconut until the mass no longer sticks to the hands and is easy to shape.
Evenly press the date-coconut mass into the baking pan.
Halve and core the cherries. Cover the date base (with the chopped cherry sides down). Shorten the shape and prepare the filling.
Mix the drained coconut yoghurt with date syrup (or other sweet of your choice).
By the way, you can find out more about yoghurt drainage below at the NomNom tips!
Mix agar with the water and heat in a small saucepan. Simmer for 3 minutes while stirring. Then remove from heat and allow to cool slightly while stirring. Remove 1 L of the coconut yoghurt and stir in the gelled liquid.
These then mix under the remaining Kokosjoghurt. Work fast, otherwise the jelly forms lumps in the yoghurt!
Pour the finished filling onto the date tray over the halved cherries.
Keep the tartets cold until the filling is gelled - preferably overnight.
Once the tart has rested long enough, carefully remove the baking frame. Sprinkle the tart with a layer of grated coconut. Chop cherries and dates and finely chop the chocolate. Distribute everything on the cake.