Desserts à la Mariane

This recipe requires a bit more effort than most of the ones I tend to share. But the extra effort is well worth it!

This berrylicious cake brings together almond and blueberry for a truly satisfying and wonderful flavor experience.

But I’ll be honest, It’s not your typical cake — the blueberry topping isn’t exactly what you might expect from regular cake frosting, but it will surprise you in a good way!

The overall texture and flavor of the cake might make you think of a muffin — a muffin cake one might call it!

The cake presentation and experience is elevated by topping it with fresh berries and the coconut whipped cream, although it’s great even without the extra garnishes.

And not only is this cake colorful on the outside but when you slice into it, beautiful layers are revealed.

Cake Ingredients:

• 4 bananas
• 1 cup egg whites
• 3 cups almond flour
• 1 cup coconut sugar
• 1 tsp vanilla extract

Blueberry Topping Ingredients:

• 3 cups blueberries
• 1 cup coconut sugar
• 2 cups almond flour

Coconut Whipped Cream Ingredients:

• 1 can full-fat coconut milk refrigerated overnight
• 1/3 cup coconut sugar
• 1/2 tsp vanilla extract

Garnish Ingredients:

• Fresh strawberries, raspberries, blueberries, and blackberries

Cake Directions:

Put all ingredients into your food processor and process until smooth.

Grease two 8-inch cake pans with coconut butter. Separate the batter evenly between the two cake pans.

Bake in preheated 350 degree Fahrenheit oven for 30 minutes or until edges are golden brown and toothpick comes out clean.

Remove from oven and let cool for 10 minutes on the counter before transferring to the fridge. Let cool in the fridge for 1-2 hours before adding the blueberry topping.

Blueberry Topping Directions:

Put all ingredients into your food processor and process until smooth. Once smooth, transfer to a bowl and place it in the fridge until the cake is ready to assemble.

Note: If you’re using frozen blueberries, make sure to thaw the berries before putting them into the food processor.

Coconut Whipped Cream Directions:

Immediately before serving, prepare whipped cream. To do so, remove your can of full-fat coconut milk from the fridge (the can needs to be refrigerated for at least 12 hours before using). Flip the can upside down and open the bottom end. This is important as the coconut milk and cream will have separated. The cream will be at the top of the can and the milk at the bottom. By flipping the can, the milk will be on top allowing you to easily drain it in order to use only the cream.

Drain out the coconut milk from the top (or keep it for smoothies), and scoop out the cream on the bottom into a medium-sized mixing bowl. Add the coconut sugar and vanilla extract to your mixing bowl. Using an electric hand mixer (or a stand mixer), whip the coconut cream until it’s fluffy.

Note: This cake is delicious both with and without the coconut whipped cream.

Assembly:

Once the cakes have cooled in the fridge, you’re ready for assembly. Remove the first cake from the cake pan and place it on a cake or serving plate. Put blueberry topping on top of the cake and spread it out covering the entire top of the first cake. Remove the second cake from the cake pan and place it on top of the first. Using the rest of the blueberry topping, frost the top and sides of the cake.

Right before serving, prepare the coconut whipped cream. Serve the cake with a big dollop of the coconut cream and a mountain of fresh berries.

Store cake in the fridge.

Enjoy!