Since this cake is made with whole ingredients, that means I can eat it for breakfast, right?!
I made this blueberry cashew cake for my birthday last month & just could not stop thinking about it. I ended up eating it for breakfast all week.. because why not?! I cut half of it into little cubes for pre and post workouts!
This cake is vegan, gluten free and raw. It’s processed sugar free & and made with whole ingredients. A treat that is good to your body!
Serves: 1 8 inch cake
Cookie Dough Base:
- 1 cup pitted dates
- 1 cup almonds
- 1¼ cup almond flour
Blueberry Cashew Layer:
- 3 cups soaked cashews
- ¾ cup blueberries
- ½ cup maple syrup
- ½ cup melted coconut oil
- Juice of one lemon
- A pinch of salt
- For the base, process the dates in the food processor until they've been combined (about 1 minute), then transfer to a bowl and set aside. Add the almonds & almond flour to the food processor, then pulse until combined ( about 30 seconds). Add the dates back into the food processor and process again until combined. This will take 5-10 minutes, and if clumps of the mixture get stuck, then scrap down the edges & move it around manually. Once everything had combined transfer the mixture to a cake tin tines with parchment paper. Press it down with your hands until evenly packed.
- For the blueberry cashew layer, drain the cashews, then add everything to a food processor & process for about 2 minutes. Transfer the mixture to the cake tin & spread out evenly on top of the base.
- Let the cake sit in the fridge for at least 1 day, or in the freezer for about an hour. Top with nut butter and more berries!