I love a no-fuss cake recipe - and this is exactly it! Blitz together the base, blend the filling and refrigerate until set. Decorate and slice up. So easy! Not to mention that it is absolutely delicious, super fruity and can be changed up for any berries that you have. You can also play around with the toppings - vegan whipped cream is really delicious here too.
To make the base, place the Graham crackers in a food processor and process until you get a fine crumb. Add the melted butter and process again until evenly mixed.
Press mixture to the bottom of the spring-form tin. Use the flat bottom of a glass to get it even. Place in the fridge until needed.
For the filling, heat the coconut milk and agar agar in a small saucepan until boiling, stirring frequently. Boil for 20 seconds and then take off the heat.
Pour the coconut milk-agar agar mixture into a high-speed blender and add the silken tofu, cream cheese, maple syrup and raspberries. Blend on high for 2-3 minutes, until very smooth, the pour onto the prepared base.
Place cake in the fridge for at least 4 hours to firm up.
Decorate with fresh berries and a few tablespoons of maple syrup.
Serve immediately or refrigerate until needed.
For the base:
200 gr / 7oz vegan Graham crackers or Digestive biscuits (gluten-free if needed)
1/4 cup /60 ml melted vegan butter or coconut oil
For the filling:
400 ml/ 1 2/3 cups full-fat coconut milk
1 1/2 tsp agar agar
170 gr /6oz silken tofu
170 gr / 6oz vegan cream cheese
80 ml / 1/3 cup maple syrup or date syrup
250 gr / 8.8oz fresh or frozen and defrosted raspberries
For garnish:
250 ml / 1 cup fresh berries of choice
1-2 tbsp maple syrup