The Raw Cooked Vegan

Thursday, June 21, 2012

Coconut Blueberry Torte

For the times when you need that sweet something!

I am always being asked to make something sweet so I whipped together a Coconut blueberry torte with fresh blueberry-walnut glaze, which was actually quite easy and quick. I'm calling this a "Torte" because the appearance is shallow, dense and rich. Others may think of it as more cake-like. Either way, it was delicious!

A spring-form pan works best for this recipe

1 and 1/2 cups organic unbleached all-purpose flour
1 cup raw cane sugar
1/3 cup grated, unsweetened coconut
1 tsp baking soda
1/2 tsp fine sea salt
2/3 cup fresh blueberries
1 cup water
1/3 cup vegetable oil of choice
1 tsp coconut (or vanilla) extract
1 and 1/2 tsp white distilled vinegar

1 cup fresh blueberries
1/4 cup water
1/4 cup powdered sugar
2 TBS creamed coconut
1/3 cup raw walnuts, chopped

Prepare a spring-form pan by coating with oil or cooking spray. Preheat oven to 350 degrees Fahrenheit.
In large bowl, sift together flour, sugar, baking soda and salt. Stir in grated coconut. Add water, vegetable oil and coconut extract. Stir with large spoon until mixed well. Add white vinegar and mix again. Stir in fresh blueberries last.
Pour into prepared pan and bake 30-35 minutes, or until toothpick comes out clean.

Preparing the glaze:
In a small saucepan over medium-low heat, add water, blueberries and creamed coconut. Stir until heated through. Sift in powdered sugar, stirring frequently. Let simmer until thickened. Add chopped walnuts and remove from heat. Let cool.
When torte is cooled sufficiently, remove bottom of spring-form pan and place torte on serving plate. Drizzle glaze all over top and serve.  
Moderation my dears...moderation.


Joshua Parker said...

This looks soooooo good!

Jen said...

Thanks! It was awesome...