How long does no-bake blueberry vanilla cake [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make no-bake blueberry vanilla cake [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make no-bake blueberry vanilla cake [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is no-bake blueberry vanilla cake [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does no-bake blueberry vanilla cake [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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No-Bake Blueberry Vanilla Cake
[Vegan]

JK By: Jana Kastner

Author Bio

The best no-bake vegan desserts you'll ever try. Jana is a graphic-designer, passionate organic gardener and... Read More

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No-Bake Blueberry Vanilla Cake [Vegan]

Dairy Free

Deliciously creamy cashew filling studded with blueberries is set on an almond crust in this raw cake recipe. Sweetened with dates and vanilla, this no-bake dessert is fruity without being overly sweet. After you make and enjoy this blueberry dessert, try the base out with your other favorite berries!

Ingredients You Need for No-Bake Blueberry Vanilla Cake [Vegan]

For the Crust:

1 cup almonds, soaked in filtered water for at least 8 hours and drained
3/4 cup dates, pitted and diced

For the Filling:

2 cups cashews, soaked in filtered water for at least 6 hours and then drained
1/4 cup coconut oil, melted
3/4 cup dates
2-3 teaspoon vanilla paste
1 1/2 cups water

For the Topping:

2 cups blueberries

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How to Prepare No-Bake Blueberry Vanilla Cake [Vegan]

Pulse the almonds to fine crumbles and transfer to a medium-sized bowl. Pulse the dates to crumbles and add to the bowl, mix well.
Line the spring-form with baking paper. Pour the almond-date-dough into the cake pan and press it even with your hands.
Place in freezer while preparing the rest. For the filling, blend all ingredients but the blueberries to a fine cream. Take the cake pan out of the freezer and pour in the cashew cream.
Then add the remaining 2 cups of blueberries.
Place the cake in the freezer until set, approximately 4 hours. It’s best to take the ring off and to move the cake onto a plate while it is still semi-frozen. Slice and serve.