Blueberry Angelica Nice Cream Cake (vegan)

Picture of a vegan Blueberry Angelica Nice Cream Sandwich Cake, mustikka-väinönputki jäätelökakku

June 06, 2018

What makes Helsinki Wildfoods differ from other berry brands? We like to combine wild berries with Finnish herbs. Our Wild Berry Bowl contains not only wild forest blueberries and lingonberries but also nettle and birch leaves. Our Blueberry Crush with Birch Sugar has a hint of mint in it. In our Forest Salsa dip mix we've united sea buckthorn berries with spruce buds.

In this recipe, I wanted to give our Blueberry Crush an extra twist with our Angelica. Angelica is a powerful Finnish herb that grows wild and is also cultivated in the Arctic parts of our country. Traditionally, its leaves, roots and arms have been used as a spice or even as an ingredient for liquor.

Picture of a Vegan Blueberry Angelica Nice Cream Cake, mustikka-väinönputki jäätelökakkuHelsinki Wildfoods' Angelica has a strong flavour and it can be used in small amounts both in sweet and savoury dishes. Angelica's taste often requires something acidic, such as rhubarb, sour apple sauce or lemon. Us Finns may consider our wild forest berries to be sweet, but especially in Asia and also in Ayurveda, even the delicate Northern bilberries fall into sour category. Maybe that’s one of the reasons why angelica works so well with blueberry!

Even though angelica is permitted to use in all kinds of food products in Finland, this Northern power herb is listed also as a medicine plant. Traditionally, this C vitamin rich herb was used to cure plague. It's good to remember that medicinal herbs should always be used only in small amounts in seasoning. Pregnant women should also consider before using this forceful wonder of the North.

Another secret ingredient in this vegan nice cream cake are peeled hemp seeds. I'm in pure awe that these local super seeds can not only replace pine nuts in our Nettle Pesto but also cashew nuts in vegan raw cake and ice cream recipes!

This cake was made with love for my boyfriend, who just got his bachelor’s degree done. And you know what his bachelor’s thesis was about? Helsinki Wildfoods’ search engine optimation (SEO). In addition to examples from our site, he used random cake recipes in which the SEO was implemented in an exemplary way. After all, he is a true cake man, so what else would've he searched for from Google. Hope this cake recipe finds its way to his heart too! <3

Sandwich cake base

  1. Melt the coconut oil in a hot water bath in a mug.
  2. Mumble the biscuits and mix the ingredients with a blender. If your blender is not powerful enough grumble the cookies even smaller.
  3. Spread half of the base on the bottom of a bread baking dish lined with baking paper.
  4. Place the dish in a freezer for 15 min. 

Blueberry angelica nice cream

  1. Melt the coconut oil in a hot water bath in a mug.
  2. Mix all the ingredients in a blender.
  3. Spread on top of the already frozen base.
  4. Place in the freezer for 30–45 min or up until the ice cream has hardened a bit.

Take a break and stretch a little.

  1. Spread the rest of the cake base on top of the already frozen bottom and nice cream filling.
  2. Place in the freezer for another 15 min.
  3. Sprinkle a bit of Blueberry Crush on top of the sandwich cake.

Enjoy cold in good company with frozen blueberries or our Freeze Dried Whole Wild Berries!

Tip! Our Blueberry Crush and Angelica are both in sale now – check out our Wild Season Sale or learn to forage blueberries from our Wild Plants section!

Recipe and pics: Pauliina Toivanen

Picture of a Nordic bearded man rowing a boat

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