Macaroon Cake with Blueberries


macaroon chocolate cake with blueberry topping

I know I am a bit early here, but damn, I want it to be summer! I am so sick of the darkness, the cold and the rain. I want T-Shirts and sunblock and fresh berries. Lots of them. I often wish I lived somewhere where blueberries, raspberries, and strawberries are available all year long. California, maybe? But then I would complain about the heat and the sun and, you know, it never being cold. And I would totally complain about my lack of energy and then this macaroon cake with blueberries would never happen. So I guess it’s good that it’s still crazy April and not August?

macaroon chocolate cake with blueberry topping | Vegan MoFo 2015

But let’s not complain here. And yes, I know this looks very staged. That bucket of blueberries didn’t happen. At least not this year. But you all know that we foodbloggers fake stuff all the time, right? Wait, no worries. It’s just an old picture from last summer when we were enjoying the best wild blueberries we could find. So small but so full of flavour! To be honest, it is a good thing that this special food isn’t available all year long. After all it’s awfully insolent to compain about the lack of fresh berries when I have all the food I want all the time. Frozen berries work just fine.

By the way am not on top of things today. I feel a bit disconnected and anxious and this cake does in fact reflect a couple of conflicts I am having. I mean, not really the same conflicts. But although it all comes together in a delicious cake, this recipe is kind of, well I don’t know how to say it, but it’s not really a recipe you’d expect. It is a good recipe though, no doubt about it. It is delicious and you should make it, expecially because it’s an example how sometimes good things happen even though things didn’t go the way you would have them expected to.

This cake may look like a cheesecake but although I love cheesecakes with blueberries they are also a bit boring, aren’t they? I mean there are great recipes all over my cookbook collection and the internet but, you know, it’s always a blueberry cheesecake. (I am already gulity of adding not only one but two recipes to this daily growing number.)

I chose a filling made with shredded coconut instead of a cheesecake filling because I wanted a change of texture and flavour.

Although I am wishing for summer like crazy, I’d still call this a winter cake. Coconut macaroons are my favourite winter cookieand right now it really feels like winter outside.

Oh, and one last thing: my sweet tooth is jiggling a bit. I don’t feel like I crave sugar that much lately. And that’s why this cake is not very sweet. It’s kind of mellow but in a good way. It won’t give you a sugar high. You could always increase the sugar, but I know there are a lot of people who appreciate a cake that is not super sweet, too.

So now after I’ve tried to cryptically express my feelings with the help of a recipe, let’s finally make some cake and maybe complain about the weather. (You could also just leave a comment to brag about your weather. That would really cheer me up!)

Macaroon Chocolate Cake with Blueberries


For the filling
100 g (1 cup + 1/4 cup) shredded, dried coconut
120 ml (1/2 cup) coconut milk or other plant milk
250 g (1 cup) soy yoghurt
150 g (3/4 cup) sugar
30 g (1/4 cup) cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
For the crust
80 g (1 cup) old fashioned rolled oats
120 g (1 cup) spelt flour
2 tablespoons cocoa powder
50 g (1/4 cup) sugar
1/2 teaspoon salt
60 ml (1/4 cup) soy milk
55 g (1/4 cup) melted coconut oil
For the topping
300 g (2 cups) blueberries
60 ml (1/4 cup) water
1 teaspoon agar agar


To make the filling, combine all ingredients in a bowl and mix well.

Set aside.

To make the crust, grease a 21 cm (8 inch) springform pan (or round pan with removable bottom) with fat. Preheat oven to 180°C. (350°C)

Combine oats, flour, cocoa powder, sugar, and salt.

Mix well.

Add soy milk and coconut oil and knead until combined.

Press the dough into the pan and bake for 10 minutes.

Meanwhile prepare the topping: place blueberries in a small pan and cook until they start to release their juice.

Mix water and agar and add to blueberries while stirring. Cook for 2 minutes. Set aside.

Remove crust from oven and spread filling on top.

Pour topping over the cake and bake for another 40-45 minutes.

Let cool completely (preferably in the fridge) before serving.

macaroon chocolate cake with blueberry topping | Vegan MoFo 2015


  • 2 years ago

    Looks absolutely delicious and decadent!!!!

    • Mihl
      2 years ago


  • 2 years ago

    ugh, i LOVE blueberries. especially blueberry things, like muffins, pancakes, and cakes! this looks so good with the thick berries on top. but i am not a huge coconut fan. (okay i hate it). other filling suggesstions? or

    • Mihl
      2 years ago

      Well, you could probably make a classic cheesecake filling. That would be delicious, too.

  • 2 years ago

    Liebe Constanze,
    der Kuchen sieht grandios aus. Habe eben ein Stück davon probieren dürfen, nachdem eine Freundin ihn gebacken hatte. Und ich kann sagen, das Aussehen verspricht nicht zu viel – er war wirklich sehr, sehr lecker. Was verwendest du als Kokosfett? Nimmst du Kokosöl oder so etwas wie Palmin?
    Liebe Grüße von

    • Mihl
      2 years ago

      Liebe Sarah, vielen Dank für Deinen Kommentar. Freut mich sehr, dass er Dir geschmeckt hat. Ich nehme ganz normales Kokosfett aus dem Supermarkt. Das ist zwar raffiniert, hat aber keine gehärteten Fette, wie Palmin. (Gegen die habe ich nichts, aber sie liefern manchmal andere Backergebnisse. Für dieses Rezept ist es wahrscheinlich egal, was Du nimmst. Wenn Du Othüna nicht finden kannst, gibt es ja auch Kokosfett im Bioladen. Kökosöl könnte man hier auch nehmen – das würde den Kokosgeschmack verstärken.

  • 2 years ago

    This looks freaking delightful! I want to be eating a slice right now but without having to go to any stores or the kitchen. Can you make that happen?! Oh and I wish that I could brag about the weather in Inawashiro, Japan but it’s pouring with rain and the temperature swings between -1 and 10 depending on the hour.

    • Mihl
      2 years ago

      I really wish I could make that happen! Where are those food replicators when you need them?

  • Wow that topping looks intense. I am happy with either cheesecake or macaroon so would love this. Blueberries are easy to find fresh all year here but I think they come from queensland during winter so the food miles isn’t great and they are more expensive than frozen. So I think I tend to take them for granted.

    As for weather it has been unseasonally warm for autumn but as soon as I finally get back on my bike since my holiday it starts to rain – most displeased!

    • Mihl
      2 years ago

      Here it’s raining all day and once it’s evening and gets colder the sun comes out. Totally weird.

  • 2 years ago

    Not too sweet is fine by me, I prefer my sweet things a little on the less sweet side.
    Hope things are OK!

    • Mihl
      2 years ago

      Don’t worry. I just love to complain I guess.

  • Those blueberries look so juicy! They must taste awesome with coconut :)

    • Mihl
      2 years ago

      They are! And the combination is something I had never tried before, but it’s great!