Raw vegan cake with blueberries and vanilla

Name: Raw vegan cake with blueberries and vanilla - Elvira O.
Ingredients: Base: 2 cups of soaked walnuts overnight; 1 cup of dates; vanilla bean seeds; a pinch of cinnamon. Vanilla Cream: 1 cup of soaked cashews; 1/2 cup of dates; 1 banana; 1 tablespoon of fresh lemon juice; vanilla bean seeds. Blueberry Glaze: 1 cup of frozen blueberries; 1/2 cup of soaked cashews overnight; 1/2 cup of soaked dates overnight; 2 tablespoons of coconut oil; vanilla bean seeds.

Dessert - Raw vegan cake with blueberries and vanilla by Elvira O. - Recipia

Raw-Vegan Cake with Blueberries and Vanilla: A Healthy and Quick Delight If you're looking for a healthy dessert, free from additives, E-numbers, or colorants, then this raw-vegan cake recipe with blueberries and vanilla is perfect for you! Not only is it quick to prepare, but it's also packed with nutrients, offering you an explosion of natural flavors. This cake is ideal for any occasion, whether it's a party, a family meal, or simply a personal treat. Preparation time: 20 minutes Freezing time: 40 minutes Total: 1 hour Servings: 8 Ingredients: Base: - 2 cups soaked walnuts overnight - 1 cup dates - Seeds from one vanilla pod - A pinch of cinnamon Vanilla Cream: - 1 cup soaked cashews - 1/2 cup dates - 1 banana - 1 tablespoon fresh lemon juice - Seeds from one vanilla pod Blueberry Glaze: - 1 cup frozen blueberries - 1/2 cup soaked cashews overnight - 1/2 cup soaked dates - 2 tablespoons coconut oil - Seeds from one vanilla pod Decoration: - Coconut flakes - Fresh blueberries Step-by-Step Preparation: 1. Preparing the Base: Start by adding the soaked walnuts, dates, vanilla seeds, and cinnamon to your blender (make sure you have a powerful blender with an S-shaped blade). Process everything for a few minutes until you achieve a smooth, paste-like consistency. If necessary, add water gradually until you reach a fine, ball-forming consistency. 2. Forming the Base: Prepare a springform cake pan by lining the bottom with parchment paper. Spread the mixture into the pan using a spatula or spoon to give it an even circular shape. Press down firmly to secure it. Once done, place the pan in the freezer for 30 minutes. 3. Vanilla Cream: While the base is cooling, prepare the vanilla cream. In the same blender, add the soaked cashews, dates, banana, lemon juice, and vanilla seeds. Process the ingredients for a few minutes until you achieve a smooth and creamy texture. It's important that all ingredients are well mixed to obtain a pleasant texture. 4. Assembling the Cake: After the base has been in the freezer, remove the pan and pour the vanilla cream over it. Leave the cake in the freezer for another 10 minutes to allow the cream to set slightly. 5. Blueberry Glaze: In the blender, add the frozen blueberries, soaked cashews, dates, and vanilla seeds. Blend until you achieve a smooth glaze. Gradually add the coconut oil and continue mixing until fully incorporated. 6. Finalizing the Cake: Pour the blueberry glaze evenly over the vanilla cream. Return the cake to the freezer to set, this time for about 2 hours. 7. Decorating: Before serving, decorate the cake with coconut flakes and fresh blueberries. To prevent the blueberries from oxidizing, you can keep them in a cup of water and lemon juice for a few minutes before using. 8. Serving: Let the cake sit at room temperature for 15-20 minutes before cutting and serving. This will help enhance the texture and flavor. Useful Tip: For an extra flavor boost, you can add a teaspoon of vanilla extract to the vanilla cream. Also, for a less sweet cake, you can reduce the number of dates in the recipe. Nutritional Benefits: This raw-vegan cake contains no refined sugar and is rich in nutrients. Walnuts and cashews are excellent sources of protein and healthy fats, while blueberries are known for their antioxidant properties. Bananas add potassium and fiber, contributing to a balanced diet. Frequently Asked Questions: - Can I replace dates with another ingredient? Yes, you can use figs or raisins, but the taste will vary slightly. - How can I store the cake? The cake can be stored in the freezer for up to 2 weeks. Make sure it is well wrapped to prevent freezer burn. - Can I use other fruits for the glaze? Certainly! You can substitute blueberries with raspberries or strawberries for a different flavor. Conclusion: This raw-vegan cake with blueberries and vanilla is not only a delicious choice but also a healthy dessert you can enjoy without regrets. Whether you serve it on a special occasion or treat yourself, this dessert is sure to impress. Pair it with a cup of green tea or a fresh smoothie for a complete experience! Enjoy!

Raw vegan cake with blueberries and vanilla

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