Raw vegan blueberry Cake

People! Summer has officially landed!!! Meadows are full of blossom, sun is shining, days are long and warm, and on top of it all, forest fruits fresh off the shrub!

  • ½ cup pitted dates
  • ½ cup almonds
  • pinch of sea salt
  • ¾ cup cashew nuts
  • 2 tablespoons lemon juice
  • zest of lemon
  • 3 tablespoon coconut oil
  • 1/3 cup coconut milk
  • 1-3 tablespoon maple syrup
  • 25 g fresh blueberries or bilberries
  • lyophilized blueberry powder
  • 2 tablespoon bilberries
  • Coconut flakes


Today, I’d like to focus on blueberries or more like a purple feast for the palate and a portion of health for the body. Not everybody knows that they contain a lot of antioxidants and enhance immunity. Plus, they are rich in micro- and macroelements, such as calcium, phosphorus and potassium.

Raw vegan blueberry cake:


First, I blanched dates and soaked them for 15 minutes. Next, I added almonds and salt and mixed thoroughly. Then I scraped the mixture into a springform pan and put into the fridge for one hour.

Meanwhile, I started to prepare the filling – I used a blender on all the ingredients to create a homogeneous mass. Afterwards, I poured it into the springform pan, onto the first layer of the cake, and now it was ready to be taken back to the fridge; this time for 4 hours.

To begin the final series of steps, I mixed bilberries with lyophilized blueberry powder. Next, I put the icing on top of the cake in the springform pan and put in the freezer for 10 minutes. Finally, I sprinkled it with coconut flakes. It’s a good idea to use a wet knife for cutting it.

It tastes like heaven, and it’s a promise!!!

zdjęcia Adam Mruk

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