Blueberry And Cream Layer Cake Vegan Recipe
This vegan blueberry and cream layer cake recipe is a delicious and healthy alternative to traditional cakes.
As a food lover, I always strive to create healthy and delicious recipes that everyone can enjoy.
The best part?
It is not only delicious but also good for you.
The natural ingredients like brazil nuts, dates, cashews, blueberries, and more make this cake a treat that can be enjoyed guilt-free.
This recipe is perfect for any occasion and will impress your guests with its rich, creamy, and bursting flavor.
Whether you are vegan or not, I promise you will love this recipe.
How To Make Blueberry And Cream Layer Cake?
To make this cake, you will need a 9-inch cake tin, a blender, and a food processor.
For the base:
- 2 cups brazil nuts
- 2 cups dates, pitted
- 1/4 tsp Himalayan salt
For the cream layer:
- 4 cups cashews, soaked for 4-8 hours and rinsed
- Juice of 2 lemons
- 1 cup cacao butter, gently melted
- 3 tbsp coconut oil, gently melted
- 1/2 cup agave nectar
- 1 banana, peeled
- 2 vanilla pods, seed scrapings only
- 2 tsp vanilla bean extract
- 1/4 tsp Himalayan salt
For the blueberry layer:
- 4 cups blueberries
- 1,5 cup dates, pitted
- 4 tbsp coconut oil, gently melted
- Zest of 2 oranges
- 2 tbsp chia seeds
- 1/4 tsp Himalayan sea salt
- Optional: 2 tbsp strawberry powder
1. Prepare the cake’s base by first processing the nuts using an S-blade in your food processor.
Add dates and salt, then process again until everything is broken down evenly.
Transfer the mixture to a cake tin and press it down using your first until you create an even base.
2. Prepare the cream layer by blending all the ingredients using a tamper or pulse function.
Blend until smooth. Using the measuring on the side of your blender as a reference, note how much cream is in there now and divide by 2 to calculate how much half of it would be.
Pour cream into the cake tin until the amount remaining in the blender is down to half.
Transfer the cake to set in a freezer while making the next layer.
If you only have one blender jug, transfer the remaining cream into a bowl and keep it at room temperature to avoid premature setting.
3. Prepare the blueberry layer by blending together all ingredients except the chia seeds (make sure to leave them aside until the last minute. Otherwise, the mixture will be set too early).
Transfer half the blueberry mix into a bowl, mix in half the chia seeds (1 tablespoon), and pour the mixture over the set cream layer.
Transfer to the freezer for 5 minutes.
4. Pour the remaining half of the vanilla cream into the cake, briskly sliding the tin from side to side on your kitchen top to make sure the cream spreads in a nice even layer.
Transfer to the freezer for 10-15 minutes or until semi-set so it is strong enough to hold up the final layer.
Make sure to keep stirring the remaining blueberry mixture every five minutes, so it doesn’t set in its bowl.
Add the last tablespoon of chia seeds, stir well, and spread it over the cake with a spatula.
Transfer to the fridge and store in it too, where it should last for seven days.
The Final Word
This Blueberry and Cream Layer Cake is a delicious and healthy alternative to traditional cakes, perfect for any occasion.
It’s rich, creamy, and flavorful, making it the perfect dessert for any vegan or non-vegan.
Plus, it offers many health benefits, such as being a good source of selenium, fiber, healthy fats, antioxidants, vitamins, and minerals.
Additionally, the recipe is gluten-free, dairy-free, and refined sugar-free.
- It's written and or reviewed by an expert.
- We cite relevant studies and trusted sources.
- It's regularly updated.
Read more about our process and team.
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