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Raw Blueberry Lemon Ice Cream Cake
[Vegan, Gluten-Free]

Author Bio

Mitra is a Holistic Nutritionist, foodie, recipe developer, nature lover, and adventure seeker. Besides creating... Read More

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Raw Blueberry Lemon Ice Cream Cake [Vegan, Gluten-Free]

200

1 5-inch cake, 6 slices

Dairy Free

Two layers: major deliciousness. This raw vegan ice cream cake has a lemony grain-free base made from nuts and dates followed by two fruity, creamy "ice cream" layers made from cashews. With a sweet nutty crust and a burst lemon and blueberry flavor, this cake makes the perfect treat... Read More

Ingredients You Need for Raw Blueberry Lemon Ice Cream Cake [Vegan, Gluten-Free]

For the Crust:

1/2 cup walnuts (or use any other nuts/seeds you prefer)
3 dates, pitted
1 teaspoon coconut oil
1 tablespoon lemon zest
Pinch of sea salt

For the Filling:

1/2 cup cashews, soaked for a minimum of 2 hours (see notes)
2 tablespoons pure maple syrup
2 tablespoons coconut oil
1 lemon, juiced (about 4-5 tablespoons)
Zest from 1/2 lemon
1/8 teaspoon turmeric
1/3 cup blueberries, plus 1/4 cup for topping

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How to Prepare Raw Blueberry Lemon Ice Cream Cake [Vegan, Gluten-Free]

To Make the Crust: Add all crust ingredients to the food processor and process until you get a fine sticky crumble. Line your mini (5-inch) springform pan with parchment paper and press the mixture down onto it. Place in the freezer while you prepare the filling. To Make the Filling:

Rinse and drain the cashews. Add them to the food processor or high-speed blender with the rest of filling ingredients, except for blueberries and process until smooth.
Pour half the mixture in a small bowl and set aside. Add blueberries to the remaining mixture in the food processor and process until smooth. Add a splash of water if necessary.

To Assemble:

Pour the blueberry layer over the crust and return to the freezer to harden for 1-2 hours. Then take out the pan and add the lemon layer on top and put back in the freezer to set.
Remove after 2 hours and decorate with blueberries. Store leftovers in the freezer and let it thaw for 10-15 minutes before serving

Notes

If you forget to soak the cashews, bring water to a boil. Cover cashews with hot water and let them sit for 10-15 minutes to soften as you prepare the crust.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.