This unusual sloe berry yogurt cake is dairy-free, easy to make and simply delicious!

If you take a stroll in the country at this time of the year, you probably pass by bushes full of large blue-black fruits: sloes! Sloes are astringent fruits when eaten raw but they’re delicious in jams and cakes!

Related: When To Pick Sloes

Tip: If you eat dairy and can’t find soy yogurt, feel free to substitute regular yogurt or soured milk for soy yogurt.

Dairy-Free Sloe Berry Yogurt Cake

Ingredients:

Buckwheat Sponge Cake

• 4 eggs
• 4 tbsp water
• 100g liquid honey
• 100g buckwheat
• 50g hazelnuts
• 1 tsp baking powder

Dairy-Free Sloe Berry Yogurt Filling

• 300g sloe berry puree (about 600g sloe berries)
• 300g soy yogurt
• 60g sugar
• 6 gelatin sheets

Directions:

Buckwheat Sponge Cake

Preheat the oven to 350°F (175°C) fan-forced. Line a springform pan with baking paper.

Beat the eggs on high speed for about 2 minutes until pale yellow and thick. Add 4 tablespoons water and continue to beat the eggs for another 2 minutes. Stir in the honey.

Process buckwheat and hazelnuts in a food processor until finely ground. Stir in the baking powder.

Using two forks, gently fold the flour mixture into the egg mixture.

Pour the batter into the springform pan and bake the cake for about 30 minutes or until a skewer inserted into the centre comes out clean.

Dairy-Free Sloe Berry Yogurt Filling

Put the sloe berries into a saucepan and half cover with water. Simmer it until most of the water has evaporated. Then strain the sloes through a sieve discarding the pips and skins. Let the sloe puree cool down to room temperature.

Stir sugar and soy yogurt into the sloe puree.

Soak gelatin sheets for 5 minutes in cold water. Heat the gelatin over low heat until dissolved. Stir 2 tablespoons of the sloe yogurt mixture into the dissolved gelatin. Then quickly stir the gelatin mixture into the sloe yogurt. Let it set in the fridge for about 10 minutes.

Assembling The Sloe Berry Yogurt Cake

When the cake has cooled, cut the cake in half horizontally. Place a cake ring around the bottom layer. Spread the sloe berry yogurt filling onto the cake and put the second layer on top. Allow to set in the fridge for about 3 hours. Then remove the cake ring.

Just before serving, sprinkle the sloe berry yogurt cake with powdered sugar.