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Blueberry Raw Cake
Cook Time: 20 minutes minutes
Chilling time: 1 hour hour
Total Time: 1 hour hour 20 minutes minutes
I made this cake for the first time on a hot summer day, and it has been one of my absolute favorites ever since. The filling is wonderfully creamy, slightly sweet, and gets a fresh note from the blueberries. I especially love the crispy oat crust, which harmonizes perfectly with the soft cream. And the best part: you don't need an oven!
These Ingredients make:
10
Servings
Prepare the crust Place oats, cinnamon, salt, melted coconut oil, and agave syrup in a bowl. Mix well until a moldable mixture forms.
Line a springform pan (approx. 20–22 cm diameter) with parchment paper or lightly grease it.
Press the oat mixture evenly into the pan, preferably with a spoon or clean hands, and set aside.
Blend the filling Rinse the soaked cashews well and drain them.
Add to a high-speed blender along with coconut milk, coconut oil, maple syrup, lemon juice, vanilla, and the 15 fresh blueberries.
Blend until a smooth, creamy mixture forms. Scrape down the sides as needed.
Assemble the cake Pour the cream onto the prepared crust and smooth it out.
Refrigerate for at least 4 hours (preferably overnight) until the mixture is firm. (or 1 hour in the freezer)
Decorate with fresh blueberries as a topping.
Shelf life:
The cake keeps for 3–4 days in the refrigerator. Alternatively, it can be frozen very well.
Nutrition Facts
Blueberry Raw Cake
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
