This summery dessert has everything you love about Creamsicles, but in cake form! While the presentation makes it look like you’ve been working on this dessert for days, it actually requires very little effort. Though this recipe can be made successfully without them, the suspended blueberries frozen in place add a nice touch from a presentation standpoint. You can also try fresh raspberries or sliced, pitted cherries instead. However, whatever you suspend should be chopped quite small (blueberry size or smaller) and be low in water content, otherwise they could turn icy. This frozen cake is designed to be made in a springform pan so that the sides can be removed. Much like any ice cream cake, this recipe will melt when removed from the freezer.
No coconut milk in the house? You can make your own using dried, shredded coconut using the recipe in the book, page 221.
Excerpted from Cook Lively!: 100 Quick and Easy Plant-Based Recipes for High Energy, Glowing Skin, and Vibrant Living—Using 10 Ingredients or Less by Laura-Jane Koers. Copyright © 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.
Recipe by Sand & Succotash at http://www.sandandsuccotash.com/cook-lively-by-laura-jane-koers/