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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 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.
I definitely recommend getting a strong blender like the Vitamix for any raw cake recipes. It's crucial they blend until all the grittiness of the nuts disappears and it's simply not possible to get that consistency with a regular blender. (Believe me; I've tried.) If you are looking for a great deal, I recommend checking out the certified reconditioned Vitamix. They have the same guarantee as the new machines so will last you just as long.
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.
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:
Vanilla Cream Directions:
Put all the ingredients except the coconut oil and lecithin in a very strong blender like the Vitamix 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.
Blueberry Cake Filling Ingredients:
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.
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.
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.