I love blueberries! I eat them nearly everyday when they are in season. They are delicious on their own, in smoothies, great with granola and coconut yoghurt, sublime in muffins, the list goes on. Blueberries are rich in antioxidants and are loaded with fibre. These pretty little berries can help your health in a number of ways from improving brain health to fighting urinary tract infections. Blueberries are also an excellent source of manganese and Vitamin C.
I love blueberries so much I decided I wanted to make a blueberry birthday cake. Give this raw blueberry cake a try, it’s delicious. It would be great for when guests come around or for a special occasion cake like a birthday or just because it’s Friday.
You Will Need:
– For Base
1 cup raw almonds
½ cup desiccated coconut
7 medjool dates (soaked for 10 minutes in hot water)
3 tbsp cacao powder
pinch of Himalayan sea salt
1 tbsp coconut oil
and an 18cm (7 inch) spring form pan.
– Middle Layer
2 cups cashews
1 ripe banana
2 cups blueberries
2 tbsp coconut oil
2 tbsp cacao butter (melted)
2 tbsp maple syrup
Juice of 1 lemon
1 vanilla bean or 2 teaspoons vanilla extract
¼ cup water
– Topping
1 cup blueberries
1 tbsp maple syrup
2 tablespoons chia seeds
What To Do:
The night before:
Soak your 2 cups of cashews in water overnight.
– On the day:
- Drain your cashews and set aside.
- Soak the dates in hot water for 10 minutes.
- Place the almonds in a food processor or high-powered blender and grind roughly. Add the dates, coconut, cacao, coconut oil and salt and process further until mixture sticks together.
- Press your nut and date mixture evenly onto the bottom of your spring form pan.
- Pop the base in the freezer while you make the middle layer.
- Blend or process all the middle layer ingredients until smooth.
- Remove the base from the freezer and pour the middle layer mixture on top of the base.
- Pop the cake back in the freezer while you make the topping.
- Blitz together the blueberries and maple syrup in your topping ingredients.
- Stir in the 2 tablespoons of chia seeds. Leave to thicken for 5-10 minutes.
- Remove the cake from the freezer, and spread with the chia seed topping.
- Place cake back in the freezer for 2-3 hours.
- Transfer the cake to the fridge for an hour before serving.
- Remove from the fridge when you are ready to serve. Decorate with some more blueberries before serving. I froze my fresh berries as I liked the look.
- Serve and enjoy!
