Are you looking for an easy, healthy and tasty cake recipe?
Then this cake is perfect for you: a raw blueberry cake.
Since discovering the world of raw vegan cakes, we have been obsessed with learning more about these wonderful desserts.
Even though they might seem difficult at first, they’re actually straightforward and do not take much time to prepare.
All you have to do is prepare a cake crust consisting of nuts and dates, here we use walnuts, dates and oats.
Then, you make the filling with cashews, coconut milk, and blueberries.
To make this cake look more beautiful, we have two layers: one with, and one without blueberries.
The only thing that’ll take a little time is the cooling time: The cake needs time to sit in the fridge and become firm.
This should be at least 6 hours, or best overnight.
And there you go: you have your delicious, gluten-free, raw vegan blueberry cheesecake.
Raw Blueberry Cheesecake
Enjoy this delicious raw and gluten-free blueberry cheesecake.
- For the crust
- 1 cup walnuts
- 1/2 cup dates
- 1/2 cup oats
- 1/2 tsp sea salt
- For the filling
- 3 cups cashews
- 1 can coconut milk – refrigerated overnight
- 2 tbsp coconut oil
- Juice of 1 lemon
- 2-3 tbsp agave juice
- 1 vanilla powder
- For the blueberry layer
- 1 cup frozen blueberries
Soak the cashews in water for 6 hours or overnight. Rinse the water.
For the crust, blend the walnuts, dates, and oats in a food processor into a sticky dough.
Grease a round cake tin (20 cm/8 inches) with coconut oil on the bottom and the sides.
Press the crust into the form. Make sure to press it evenly and firmly. Add to your freezer.
For the filling, rinse the soaked cashews, then add to your blender together with the firm part of the refrigerated coconut milk.
Add the coconut oil, lemon juice, agave juice, and 1 tsp vanilla powder.
Blend well until you reach a smooth consistency. Take the cake base out of the freezer, add 2/3 of the cashew mixture on top, shake softly so it spreads evenly. Put the cake back to the freezer for 10 minutes.
Blend the remaining 1/3 of the cashew mix with the blueberries.
After 10 minutes, add the final blueberry layer on the cake. Shake softly to spread evenly.
Refrigerate overnight, then cut into slices. If you want to eat it before, refrigerate for 2 hours, then let it unfreeze for 20 minutes.