Vegan Blueberry Cashew Cake

Vegan Blueberry Cashew Cake 💜🌱

Servings: 8
Prep Time: 15 minutes
Chill Time: 4+ hours
Total Time: 4 hours 15 minutes
Calories per Serving: ~330 kcal

Ingredients

For the Crust:

½ cup pitted dates
½ cup raw almonds
½ teaspoon vanilla extract
1 tablespoon water

For the Filling:

2½ cups raw cashews (soaked for 8 hours or overnight)
½ cup pure maple syrup
1 cup frozen blueberries
1 tablespoon coconut oil
¼ cup water (or additional maple syrup for extra sweetness)

Instructions

Step 1: Prepare the Cashews
Soak the raw cashews in water for 8 hours or overnight. If you’re short on time, use boiling water and soak them for 1 hour instead.

Step 2: Make the Crust
In a food processor, combine the pitted dates, almonds, vanilla extract, and water. Pulse until the mixture forms a sticky dough-like consistency. This may take a few minutes, as you want the ingredients to be well blended and slightly tacky to the touch.

Step 3: Form the Crust
Transfer the crust mixture into a 6- to 9-inch cake pan lined with parchment paper. Use your fingers or a rolling pin to press the dough evenly across the bottom of the pan to form a solid crust. For best results, place parchment paper on top of the dough and roll to prevent sticking.

Step 4: Make the Filling
Drain the soaked cashews and add them to a high-powered blender along with the maple syrup, frozen blueberries, coconut oil, and water (or extra maple syrup for a sweeter flavor). Blend on high speed until the mixture becomes completely smooth and creamy. This may take several minutes, depending on the power of your blender.

Step 5: Assemble the Cake
Pour the blueberry cashew mixture over the crust, using a spatula to smooth the top. Tap the pan on the counter a few times to release any air bubbles and to level the filling.

Step 6: Freeze and Serve
Place the cake in the freezer for at least 4 hours to set. When you’re ready to serve, remove the cake from the freezer and let it sit at room temperature for about 15 minutes to soften slightly before slicing.

Step 7: Garnish and Enjoy
For an elegant touch, garnish the cake with fresh blueberries or edible flowers before serving. Slice and enjoy this delicious vegan blueberry cashew cake!

Nutritional Information (per serving)

Calories: 330 kcal
Carbohydrates: 31 g
Protein: 8 g
Fat: 21 g
Saturated Fat: 4 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 5 mg
Fiber: 3 g
Sugar: 18 g

Tips for Success

Use Frozen Blueberries: Frozen blueberries help give the filling its vibrant purple color and smooth texture, while also preventing the mixture from becoming too watery.
Customizing the Sweetness: If you prefer a sweeter dessert, replace the ¼ cup of water with extra maple syrup, or add a tablespoon of agave syrup or another sweetener of choice.
Make Ahead: This cake can be made ahead of time and stored in the freezer for up to 2 weeks. Just thaw for 15 minutes at room temperature before serving.
Nut-Free Option: For a nut-free version, replace the cashews with sunflower seeds soaked in water for the same amount of time. This will alter the taste but can work as an allergy-friendly alternative.

This vegan blueberry cashew cake is a beautiful and delicious dessert, perfect for special occasions or simply as a healthy indulgence. The combination of creamy cashew filling and sweet blueberries makes for a rich, yet refreshing treat!