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]

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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


  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.

Nutritional Information

Total Calories: 3449 | Total Carbs: 389 g | Total Fat: 180 g | Total Protein: 90 g | Total Sodium: 174 g | Total Sugar: 278 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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