Blueberry Pie Raw Cake
This post is again made in collaboration with Froothie Finland and my beautiful Optimum G2.1 Platinum Series Blender. If I could advice you to invest in one thing in your kitchen as a vegan it's a blender. You can do so many things with a good blender and if you invest a little bit more money into it I can guarantee it will last you for a very long time. In the long run I think it will pay itself back because you won't be buying a new blender every few months as the old not so good one breaks.
If you're considering investing into a blender I've got a discount code for 20 euros off the same blender as mine. It might feel a bit heavy on the wallet, but trust me this blender has some power to it! The code is IDA-OPTIMUM-20. To get your own simplyjust follow the link here.
Anyways, today I won't be doing a full review on the blender as that will be a post of its own. Instead I'm bringing you a delicious cake! Not any cake, but a delicious raw cake that tastes like blueberry pie. To me it tastes like childhood. It's also the first time I bake something in my new kitchen in Sweden. As you might have seen on my Instagram I've recently moved to Malmö in southern Sweden. That is why this cake is also a celebration of Swedish blueberries.
Raw Blueberry Pie Cake
vegan ● gluten free ● raw ● refined sugar free
3 heaped tbsp almond flour
1.5 cups dates
0.5 tsp cinnamon
pinch of ginger
pinch of cardamom
1 tbsp maple syrup
1 tbsp water
1.5 cups soaked cashews (soaked overnight)
1 cup coconut milk (canned)
2 tbsp maple syrup
pinch of vanilla
2 tbsp coconut oil (melted)
blueberry chia Jam
1 cup frozen blueberries
dash of water
5 tbsp chia seeds
1 tbsp maple syrup
squeeze of lemon
*Makes one mini cake. Double up for normal sized cake.
Start by making the base. Add all of the ingredients into your blender. Use the 'grind' setting if you have an Optimum G2.1 blender.
Tap the base mixture into your cake tin and then let it set in the freezer.
Now make the cake mixture. Add all of the ingredients into your blender. I used the 'fruit' setting on my Optimum G2.1 blender and it worked well.
Pour the smooth cake mixture into the cake tin and let it sit in the freezer for a couple of hours.
Once the cake is setting you can start making the blueberry chia jam. Simply whisk all of the jam ingredients together. Make sure the blueberries melt a little bit while you whisking them. Then let the jam set in the fridge for a couple of hours as well.
Once the cake has fully set you can take it out of the tin and top it with a layer of the blueberry chia jam.
Now cut a piece and enjoy!
I hope you'll love this cake as much as I do! It's the perfect late Summer treat and you can easily make it all year around because of the frozen blueberries.
Also, don't forget my discount code that gives you 20 euros off the Optimum G2.1 blender: IDA-OPTIMUM-20. Go get your own power baby! Follow the link here.