This raw cake is incredibly beautiful and incredibly easy to make! The first layer is made from almond flour, bold spice blend, and dates. Then it is topped with an elegant raw fruit compote and garnished with blueberries for an impressive finish.

Raw Cashew, Almond, and Blueberry Cake [Vegan, Gluten-Free]







For the Base:

  • 1/2 cup gluten-free oats
  • 1/4 cup almond flour
  • 3 dates, pitted
  • 1 pinch of cardamom
  • 1 tablespoon water
  • 7 blueberries

For the Middle Layer:

  • 1 cup cashews
  • 1/4 cup almond flour
  • 3 dates, pitted
  • 1 teaspoon vanilla powder
  • 1/4 cup coconut flakes
  • 1 teaspoon coconut oil
  • 1 tablespoon water

For the Top Layer:

  • 1/6 of the middle layer
  • 1 tablespoon blueberries
  • 1-2 tablespoons water
  • Blueberries for topping


  1. Mix all ingredients except the blueberries for the bottom layer and spread it out into a small shape (square or round, your choice).
  2. Mash the berries and spread them on top of the bottom layer.
  3. Mix all the ingredients to the middle layer.
  4. Save 1/6 of the middle layer mixture and spread the remaining mixture onto the bottom layer.
  5. Mix the remaining 1/6 of the middle layer with the blueberries and water until you get a smooth and soft consistency. Then, spread it over the cake and top it with blueberries.

Nutritional Information

Per Serving: Calories: 152 | Carbs: 18 g | Fat: 8 g | Protein: 5 g | Sodium: 5 mg | Sugar: 5 g Nutrition information does not include toppings. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.