Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

Silky Raw Blueberry Cashew Cake [Vegan, Gluten-Free]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This silky blueberry cashew cake calls for only a few ingredients and no baking at all! The grain-free crust is made from dates and almonds with a touch of vanilla while the creamy filling is made from cashews blended with blueberries, a drizzle of coconut oil, and maple syrup for sweetness. The result is a cake that looks like it was made by a professional — but don't worry, nobody needs to know how easy it was to make.

Silky Raw Blueberry Cashew Cake [Vegan, Gluten-Free]

Ingredients

For the Crust:

  • 1/2 cup pitted dates
  • 1/2 cup almonds
  • 1/2 teaspoon vanilla
  • 1 tablespoon water

For the Filling:

  • 2 1/2 cups raw cashews, soaked for 8 hours
  • 3/4 cup pure maple syrup
  • 1 cup blueberries (frozen is definitely best)
  • 1 tablespoon coconut oil

Preparation

  1. Soak the cashews overnight in water (or in boiling water for 1 hour if you’re in a pinch).
  2. Using a food processor, combine the dates, almonds, vanilla, and water. Pulse as needed to form a sticky, workable dough. This will take a few minutes.
  3. Flatten the dough to fill the bottom of your mould (can be between 6-9 inches). Two layers of parchment paper and a rolling pin work well to keep things from sticking everywhere.
  4. Blend the cashews, maple syrup, blueberries, and coconut oil until smooth. There should be no chunks.
  5. Pour the mixture over the crust and tap the pan to level out the mixture and remove any bubbles.
  6. Freeze the cake for at least 4-5 hours (or overnight). Leave at room temperature about 15 minutes before eating.

Nutrional Information

Total Calories: 3449 | Total Carbs: 389 g | Total Fat: 180 g | Total Protein: 90 g | Total Sodium: 174 g | Total Sugar: 278 g

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Hi there! We’re Victoria and Christopher, husband and wife from Montréal, Canada. Our passion is inspiring plant-based living in others, through the food we prepare and the places we travel. We created Eh Vegan to help people embrace a cruelty-free lifestyle and stick with it. We hope you enjoy our simple, delicious recipes as much as we do. Come say hi on Instagram or Facebook. That’s where we hang out the most!


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Wild Rice Pilaf With Butternut Squash, Cranberries, and Pecans [Vegan]

vegan stuffing squash cranberries

Charred Corn and Black Bean Stuffed Sweet Potatoes [Vegan]

Charred Corn and Black Bean Stuffed Sweet Potatoes [Vegan, Gluten-Free]

Bolognese Lasagna [Vegan, Gluten-Free]

Creamy Corn Chowder [Vegan, Grain-Free]


Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Silky Raw Blueberry Cashew Cake [Vegan, Gluten-Free]”

Click to add comment


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×
  GET FOOD MONSTER APPX