Raw Blueberry Cake 
Aka "Cheese"cake Recipe

This raw blueberry cake with vanilla filling is absolutely delicious, totally smooth and creamy like cheesecake, but without the cholesterol of cream cheese, and to top it off, it's really not hard to make. Don't be intimidated by the separate steps; you have three separate pieces to put together, and then you just assemble your cake.

Raw vegan blueberry cake with fresh blueberries and a date nut crust.

Raw vegan desserts are perfect for the summer, not just because you don't have to heat up the kitchen by turning on an oven, but because you can showcase the fabulous fruits that are perfectly in season. Blueberries are noted for the amazing health benefits, and you get the most benefits when you eat them raw.

I know that some of these blueberry cake ingredients can be a bit pricier at the store, but I look at a cake like this as a nice treat, and I'd gladly forgo a trip to the movie theater in favor of the nearly equal cost of making (and then consuming) this cake. In raw desserts, I recommend getting the highest quality ingredients you can afford because you will definitely taste the difference between bottled lemon juice and fresh in this recipe. Believe me, it's worth it.

As a general overview of this recipe, I begin the raw blueberry cake by making the crust in a springform pan, then allow it to freeze while it waits for the first layer of blueberry filling. You fill the pan with half the blueberry mixture, let that freeze, fill it with the vanilla cream, let that freeze, and then finish with the last bit of blueberry and let it freeze. At that point you can pop it out of the pan and decorate with blueberries or a lavish blueberry sauce and call it a day.

Slice of raw blueberry cheesecake, raw and vegan.

Raw Blueberry Cake Recipe

Step One: Make and Pack the Crust

Crust Ingredients:

  • 3/4 cup well packed soft dates, chopped
  • 1 Tbsp. freshly squeezed lemon juice
  • 1 Tbsp. vanilla
  • Pinch of sea salt
  • 1 1/2 cup ground almonds or almond flour
  • 1/2 cup dried coconut
  • 1/2 cup cashews

Crust Directions:

Put the dates in a food processor and blend until a smooth paste forms. Sometimes it turns into a hard block and the blade has a hard time going through it, and if that happens, add about a tablespoon of water. Add the remaining ingredients and mix until smooth.

Put the crust mixture in the bottom of a springform pan and put it in the freezer until you are ready to assemble.

Step Two: Make the Vanilla Cream Layer

I make the vanilla cream next so I won't have to clean the food processor after it's made and before I make the blueberry mixture. If you're pressed for time and could use 15 minutes on your side, make the blueberry filling first and get it in the pan freezing before you make the whipping cream. If you hate washes dishes like me, white won't mess up blue, but blue messes up white, so start here.

Vanilla Cream Ingredients:

  • 1 cup cashews, (soaked for a few hours and drained)
  • 1 cup fresh coconut milk (or blend 1 part dried coconut with 3 parts water)
  • 1/4 cup agave nectar
  • 1 Tbsp. freshly squeezed lemon juice
  • 1 Tbsp. pure vanilla extract
  • pinch of sea salt
  • 1/2 cup of melted coconut oil
  • 1 Tbsp. lecithin granules, finely processed into powder

Vanilla Cream Directions:

Put all the ingredients except the coconut oil and lecithin in a food processor and blend until smooth. Add the last two ingredients and make sure they are incorporated fully.

*Note, make sure to use lecithin in its powdered form (process it to make it powder first) so it mixes into your batter quicker. Also, when you start blending the mixture, it might look like it's coagulating or not coming together. That's okay, just keep blending. It will eventually get really smooth and creamy.

Step Three: Make the Blueberry Layer

Blueberry Cake Filling Ingredients:

  • 1 1/2 cups cashews (soaked 2 hours and drained)
  • 2 cups fresh or frozen blueberries (thawed)
  • 1 Tbsp. fresh lemon juice
  • 1/4 cup agave nectar (or a bit more, to taste)
  • 1 tsp. pure vanilla extract
  • 1/8 tsp. sea salt
  • 1/3 cup raw coconut oil
  • 1 Tbsp. lecithin powder

Blueberry Filling Directions:

To make the filling, blend all the ingredients except the coconut oil and lecithin. When well combined and smooth, add the oil and lecithin until combined and very smooth. Set aside until you're ready to assemble.

Step Four: Put it All Together

To Assemble Your Raw Blueberry Cheesecake:

Press your crust of choice into the bottom of a springform pan and set it aside in the freezer until you are ready to add in the fillings.

Pour half of the blueberry filling mixture on top and set it in the freezer for about an hour on a level surface.

Top the first blueberry layer with the whipping cream layer and return to the freezer.

Once the first two layers are set, pour in the remaining blueberry filling and return to freezer until ready to serve.

To serve...

Run a butter knife along the inside ledge of the cake pan before flipping. Flip the cake upside down on your serving platter and release the springs. The cake should slide out easily. If you have any of the top stick inside the pan, you can always fish it out with a spreader, spread it on the top, and stick the cake back in the freezer to refreeze. Or, just cover it with blueberries and call it a day.

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by Cathleen Woods   |   © Copyright 2008-2016   |   Vegan-Nutritionista.com

Disclaimer: Everything in this website is based upon information collected by Cathleen Woods, from a variety of sources. It is my opinion and is not intended as medical advice.
It is recommended that you consult with a qualified health care professional before making a diet change.