Cake of the Day: Blueberry Vanilla Crème Cake by This Rawesome Vegan Life
Photo: Emily von Euw
Blueberry pie meets icebox cake in this chilled, super-refreshing cake that’s a great harbinger of warm weather and blueberry season. This creamy, fruit-filled dessert contains no dairy or processed foods, and doesn’t even require the oven!
Vancouver, Canada’s Emily Von Euw, of the popular blog This Rawesome Vegan Life, is behind today’s cake. The raw and vegan food expert has authored two books: Rawsome Vegan Baking and 100 Best Juices, Smoothies & Healthy Snacks. We’ve even asked her for holiday gift ideas for your raw foodie friends. Today, though, we’re all about her cake.
“I live for the blueberries in our yard,” she writes. “All year I patiently wait for them to flower, bloom, grow and ripen, salivating at the memories of their sweet, unique flavours and juicy insides.”
Euw makes the cake in three layers. First, she processes oats and dates in the food processor until it becomes a sticky “dough” with which to line a springform pan. For the second layer, she blends a mixture of soaked cashews, vanilla powder, and coconut oil, pouring half into the pan with sprinkles of fresh blueberries. Lastly, she blends the remaining cashew creme with more berries for a purple-tinted layer. She tops it with more fresh berries and pops it into the fridge overnight. (If you like your cake even colder, you could put it into the freezer!)
The best part? The cake contains two full cups of blueberries; what could be sweeter?
Get the recipe: Blueberry Vanilla Creme Cake
Photo: Emily von Euw
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