4 recipes for cold cakes to make them without baking

The cold cakes that are finished in the fridge are a trend in the world of desserts, especially in summer. We present a selection of refreshing and delicious recipes.

Do you feel like cake, but don’t want to turn on the oven on a hot day? No problem, you can prepare what is finished in the fridge. Another advantage is that you can prepare them well in advance. This makes them ideal as a refreshing gift for parties, family celebrations or other occasions. You also save energy, reducing your carbon footprint.

HOW TO PREPARE THE BASE OF THE CAKE

The base of a “fridge cake” is usually based on shredded cookies or cake bases mixed with melted butter or margarine. Next, a filling is placed on the base of the cake, which can consist of yogurt (vegan), cream cheese, cream, coconut milk, nuts and fruit, for example.

It’s a good idea to pay attention to regional and seasonal foods as much as possible to avoid the CO2 emissions that come with long transport routes. If possible, be sure to choose eco-friendly products to avoid synthetic chemical pesticides.

1. CHEESECAKE AND AVOCADO

Ingredients (for an 8-slice cake):

• 150 g organic almonds
• 50 g organic coconut flour
• 200 g dates
• 100 g dried figs
• 2 tablespoons organic coconut oil
• 4 organic avocados
• 150 g maple syrup or agave syrup
• 3 tablespoons almond milk
• Fresh fruit of your choice to decorate

Elaboration:

1. For the base you need almonds, coconut flour, dates, figs and coconut oil. Put all the ingredients for the base in your food processor and mix them until a dough forms.
2. Place the raw cake dough in a removable mold and spread it evenly in a layer about 2 cm thick.
3. Pit and peel the avocados and start crushing them. Gradually add the sweetener and almond milk while continuing to puree.
4. Spread your avocado cream over the base. Put your cake in the freezer for at least two hours.
5. Just before serving, take the cake out of the freezer and decorate it as you like. There are no limits to your imagination when it comes to decorating. Garnish with fresh fruit of your choice or garnish with a few slices of dried coconut on top.

2. UNBAKED BROWNIES

Ingredients (for 8 pieces):

• 15 dates soaked
• 150 g almonds
• 180 g walnuts or hazelnuts, finely chopped
• 100 g defatted black cocoa from fair trade
• half a teaspoon of sea salt

Elaboration:

1. Put all the ingredients in a processor and mix until a smooth dough is left.
2. Now all you have to do is pour the mixture into a rectangular or square mold and refrigerate it for a few hours.

3. VEGAN CARROT AND COCONUT CAKE

Ingredients:

• 2 large organic carrots, grated
• 50 g organic coconut flour
• half a cup of shelled hemp seeds
• 10 pitted dates soaked
• 2 tablespoons coconut oil
• 1 pinch of salt
• 3 cans creamy coconut milk, refrigerated
• Agave syrup or maple syrup to taste

Elaboration:

1. Place the pitted dates in a food processor and finely crush them.
2. Add the grated carrots and all other ingredients, except coconut milk, and process everything until you get a homogeneous dough.
3. Divide the dough into three parts and form three bases, each 15 centimeters in diameter. Place parchment paper between the bases and refrigerate them.
4. Now open the cans of coconut milk. Do not shake them before and only remove the solid and creamy part of them. Mix the coconut milk with the hand mixer until it has a consistency similar to whipped cream. Sweetens to taste.
5. Now take the bases of your cake out of the refrigerator and place a layer of coconut cream between them.
6. As a topping, put some coconut cream on the third base and then cover the whole cake with the remaining cream.
7. Decorate your carrot cake with coconut as you like. Fresh mint leaves or berries, for example, are great. The grated coconut flakes also complete the flavor of the cake.

4. STRAWBERRY CAKE

Inserts (for a removable round mould of 26 cm diameter):

• 200 g maria cookies (normal or whole)
• 120 grams of butter
• 1 teaspoon cinnamon
• 1 tablespoon neutral-tasting oil (e.g., sunflower oil)

For the filling:

1. 400 g organic strawberries
2. 500 g Greek yogurt
3. 150 g icing sugar or xylitol glass (can be ground in a coffee grinder)
4. 1 organic lemon
5. 1 vanilla pod (or a packet of vanilla sugar)
6. 200 ml cream
7. 3 packets gelatin powder (you can also use agar agar)
8. 100 g sliced almonds, optional for garnish

Elaboration:

1. For the base you have to crumble the cookies well. Use a food processor or rolling pin, then put the crumbs in a bowl.
2. Melt the butter in a small saucepan, then mix it with the cookie crumbs and cinnamon.
3. Cover the pan with baking paper and paint the bottom with a little oil. This makes it easier to remove the finished cake later.
4. Then line the bottom of the removable mold with the cookie base. Press everything firmly. You can then put the removable mold with the base in the fridge while you prepare the cake topping.
5. For topping, first wash the strawberries and cut them into cubes. Then mix the yogurt with the powdered sugar and lemon zest to form a yogurt cream. Then squeeze about two tablespoons of lemon juice and add to the yogurt cream. Now scrape off the vanilla pod and add it to the cream as well (alternatively, add the vanilla sugar packet). Now mix everything well again.
6. Whip the cream to the point of snow and quickly incorporate it into the yogurt along with the gelatin.
7. You can now take the cookie base out of the fridge and spread the yogurt mixture on top. Then distribute the strawberries evenly over the mixture and place the cake in the refrigerator for at least 2 hours to set.