Step 1

Line a 15cm loose-based, deep cake tin with parchment and set to one side.

Step 2

Place all of the ingredients for the base mixture into the bowl of the food processer and ‘PULSE’ until the mixture begins to resemble biscuit crumbs. Transfer to the tin, knuckling in with your hands until you create an even layer. Place into the freezer until needed and clean out the bowl.

Step 3

Place the vegan marshmallows, dairy free milk, and coconut oil into a medium sized non-stick saucepan and cook on a low heat until the marshmallows have melted and the mixture looks slightly frothy.

Step 4

Transfer the marshmallow mixture into the food processor bowl along with the remaining filling ingredients, except for the activated charcoal. Blend on HIGH until smooth. Repeat if necessary, scraping down the sides as you go along.

Step 5

Remove the mixture and weigh. Divide into 2 bowls equally. Whisk in the activated charcoal into one of the bowls.

Step 6

Remove the base from the freezer and pour over half of the white mixture, smoothing into an even layer. Return to the freezer for 20 minutes before pouring over half of the black mixture. Repeat the alternating layers freezing for at least 20 minutes between each layer. If the mixture becomes too thick to pour gently heat in the microwave for a few seconds.

Step 7

Freeze the cake for 3 to 5 hours, or overnight if you wish. Remove from the tin and defrost in the refrigerator a few hours before serving.

Step 8

Drain the lychees and pat dry using kitchen towel. Push a fresh blueberry into each of the lychee cavities and repeat until they’re all filled. Pile the lychees on top of the cake just before serving.

Notes:

This cake will store in the freezer in an airtight container for up to 3 months or in the refrigerator for up to 5 days. Make sure to only serve with the lychees on the day.