Last week, I celebrated my 22nd birthday and I made myself one of my favourite cakes:
a blueberry cashew cake. It’s totally not your usual cake, and there’s a few reasons why.
First of all, it is a raw cake. Instead of baking it, you actually freeze it. This is also why it’s the perfect summer treat. For one thing it is still cold when you eat it, and for another thing you can avoid heating up your house even more since you won’t be using an oven.
Added to that, this cake contains none of the usual cake ingredients. No refined sugar, flour, margarine or cream. Instead, it is made with nuts, dates, pure maple syrup and coconut oil.
The base is made with only two ingredients: dates and almonds (and a pinch of salt). I recommend using Medjool dates or Mazafati dates here since those are very soft and sticky and will blend easily. If you only have Deglet Nour dates on hand you should soak them in hot water for ~10 minutes beforehand. Otherwise, your food processor or blender might not be able to process them properly.
To make the filling, you first have to soak cashews in water for 8 hours or overnight. As a result, you will have an incredibly smooth and creamy mixture when you blend them with coconut oil, maple syrup, lemon juice and vanilla. This cashew cream is also very sweet and delicious and chances are you’ll eat 1/3 of it before putting it on the base.
For the blueberry layer, you simply blend part of the cashew cream with a cup of blueberries. I used frozen wild blueberries for this. If using frozen berries, it’s important that you let them thaw completely.
Of course you can make this cake with any fruit you like. I have made mango and raspberry flavoured cakes before and they were super yummy, too.
Now it’s important to freeze the cake for a couple of hours so the base and filling become firm. Ideally, you’ll prepare the cake the night before, freeze it overnight and serve it the next day. You should take it out of the freezer around 30 minutes before serving it. Then carefully slice it with a sharp and hot knife.
If there are any leftovers, store them in the fridge for up to three days. Thanks to the coconut oil, the filling will remain firm when refridgerated.
I hope you’ll love this raw cake as much as I do. If you remake it, I would love to hear how you liked it. So please leave me a comment below or if you upload it to your Instagram, tag me at @aspoonfulofhealth_.
Raw blueberry cashew cake
- 1 cup almonds
- 1 cup dates
- a pinch of salt
- 1 1/2 cups cashews soaked overnight in water
- 1/3 cup maple syrup
- 3 tablespoons coconut oil
- 1 scraped vanilla bean
- juice of 1 lemon
- 1 cup blueberries if using frozen, let them thaw completely
Line a small springform pan (20cm / 8") with baking paper and grease the sides with coconut oil. Set aside.
For the base, combine the ingredients in a food processor and pulse until a sticky ball forms. If using a blender, blitz the walnuts first and then add in the dates and blend them together.
Press the mixture into the springform pan (this works easier if your fingers are slightly wet).
To make the filling, add all the ingredients to your food processor or blender again and blend until you have a creamy mixture.
Pour about two thirds of the mixture onto the base. Place the pan in the freezer for 5-10 minutes to set.
Add the blueberries to the remaining third of the mixture and blend again. Then pour it onto the first layer.
Freeze for at least six hours. Take it out of the freezer 30 minutes before serving. Slice with a hot and sharp knife.
Keep leftovers in the fridge.