Probiotic purple vegan no-bake cake, with an almond and date base and a creamy cranberry filling set with agar-agar and Mūn Flowers Kombucha. The kombucha provides natural acidity that balances the sweetness of the dates and lightens the texture. Recipe suitable for vegan and gluten-free diets.
Total time: 25 minutes active + 3 hours resting. Servings: 8 portions. Mold: 20 cm diameter.
What is this probiotic purple vegan cake
It's a cold, no-bake cake, where the intense purple color comes from cranberries cooked with elderflower kombucha. The base is raw (compacted almonds and dates) and the filling is set with agar-agar instead of animal gelatin. Each portion provides a small amount of live probiotic kombucha added at the end of cooking to preserve some of the cultures.
Ingredients
For the base:
- 125 g Marcona almonds
- 125 g pitted Medjool dates
- 60 g melted coconut oil
- 1 pinch mineral salt
For the filling:
- 250 g cranberries (fresh or frozen)
- 200 ml of Mūn Flowers Kombucha
- 400 ml full-fat coconut milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 4 g agar-agar powder
- 2 tablespoons maple or date syrup (optional)
- 1 pinch mineral salt
Step-by-step preparation
- Prepare the base. In a food processor, blend the almonds, dates, coconut oil, and salt. The mixture should be sticky but with visible almond pieces, not fine flour.
- Form the base. Press the mixture into a 20 cm springform pan lined with parchment paper. Compact well with the back of a spoon. Place in the freezer while you prepare the filling.
- Cook the cranberries. In a medium saucepan, combine the cranberries, 150 ml of Mūn Flowers Kombucha (reserve 50 ml for later), coconut milk, lemon juice, vanilla, syrup, and salt. Bring to medium-high heat until the cranberries break down and release their juice.
- Activate the agar-agar. Add the agar-agar powder while whisking to prevent lumps. Maintain a gentle boil for 2-4 minutes, stirring constantly: agar needs to boil to gel.
- Cool the mixture. Remove from heat and let it cool for 10 minutes. When it's lukewarm (not hot), add the reserved 50 ml of kombucha and stir. This preserves some of the live cultures.
- Assemble the cake. Pour the filling over the frozen base and smooth the surface with a spatula.
- Refrigerate. A minimum of 3 hours in the fridge, ideally overnight, until the filling is firm to the touch.
- Unmold and serve. Run a hot knife around the edge before opening the pan. Decorate with fresh cranberries or edible flowers.
Times
- Base preparation: 10 minutes
- Filling cooking: 15 minutes
- Cooling: 10 minutes
- Refrigeration: 3 hours minimum
- Total: 3 h 35 min (25 min active)
Why we use Mūn Flowers Kombucha in this recipe
Mūn Flowers Kombucha is a fermented tea with elderflowers and grape must. It has subtle floral notes, moderate acidity, and a very low residual sweetness (less than 2 g of sugar per 100 ml). These characteristics work well in no-bake desserts for three reasons:
- Natural acidity: replaces part of the lemon and balances the sweetness of dates and syrup.
- Floral aroma: enhances the cranberry profile without masking it.
- Fermented liquid: adds flavor complexity that water or juice do not provide.
Mūn Kombucha is made in Catalunya since 2015 with double fermentation and is unpasteurized.
Variations
- Cocoa: add 1 tablespoon of pure cocoa powder to the filling while it boils.
- Citrus: substitute lemon juice with lime juice and add zest.
- Crunchy: serve with almond granola or chopped pistachios on top.
- Nut-free: substitute almonds with toasted oat flakes.
- Creamier: add 100 g of soaked cashews to the filling before cooking.
Common mistakes
- Not boiling the agar-agar: if it doesn't boil for 2-3 minutes, it won't gel. The filling will remain liquid.
- Adding kombucha while hot: destroys probiotics. Always wait until the mixture is lukewarm.
- Over-processing the base: if you turn the base into flour, it loses its bite and falls apart when cut.
- Unmolding while warm: the filling needs the full 3 hours of chilling to maintain its shape.
Frequently asked questions
Can I use gelatin instead of agar-agar?
Yes, but it won't be vegan. Use 6 hydrated gelatin sheets dissolved in the hot mixture.
How long does it last in the fridge?
Up to 4 days in a sealed container. The texture improves on the second day.
Can it be frozen?
Yes, for up to 1 month. Thaw in the fridge for 6 hours before serving.
Does any kombucha work?
It works best with floral or red fruit kombuchas. Mūn Flowers is the most balanced option for this recipe.
Is it suitable for celiacs?
Yes, all ingredients are naturally gluten-free. Verify that the agar-agar and vanilla you use do not contain traces.
How many probiotics remain after cooking?
A portion is inactivated by heat. Adding 50 ml at the end (when the mixture is lukewarm) preserves a fraction of the live cultures.
When to serve it
It's a dessert for long meals, a celebration dessert (birthdays, anniversaries), and a light option for snacks. It pairs well with filter coffee, a mint infusion, or a cold glass of Mūn Flowers Kombucha.
Other recipes with Mūn Kombucha
- Homemade probiotic lemonade with kombucha
- Kombugin: probiotic cocktail with gin
- Probiotic vinaigrette with kombucha
Original recipe by Cristina Manyer.
