Raw vegan blueberry cake

Total time: 18hr 40m
Preparation Time: 30m

For 12 piece


Lauren  - laurencariscooks

Nutritional Information

Contains 363 Kcal, 8g Protein, 28g Carbohydrates, 25g Fat


  • Cashew nuts
  • 380 g cashew nuts
  • Base
  • 175 g Medjool dates, pitted
  • 55 g hazelnuts
  • 65 g rolled oats
  • 0.5 tsp cinnamon
  • Filling
  • 6 tbsp coconut oil, melted, left to cool
  • 1 lemons, use only the juice
  • 4 tbsp maple syrup
  • 4 tbsp water
  • 350 g blueberries

View these products


  • Cashew nuts

    Soak the nuts overnight in cold water.
  • Base

    Pour the boiling water over the dates, leave to absorb for 10 mins., drain well. Blitz the rolled oats and hazelnuts in a food processor, add the dates and cinnamon, then puree. Transfer the mixture to the prepared tin, press down flat. Refrigerate the base until needed.
  • Filling

    Drain the cashew nuts, puree the nuts in a food processor/blender along with all the other ingredients up to and including the water. Spread half of the filling over the base, smooth down. Top with 50 g of blueberries. Puree the remainder of the filling with 250 g of blueberries, transfer to the tin and smooth down. Top with the remaining 50 g of blueberries. Place the tin in the freezer for at least 6 hrs. Allow the cheesecake to thaw out for approx. 30 mins. prior to serving.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home