Blueberry Lemon Swirl Cashew Cake
Description
The beautiful color combination is as uplifting as the taste, and you’d never guess it’s completely plant-based!
Cake Details:
- Cake Ring Diameter: 22 cm
- Servings: 10-12 slices
Ingredients
For the Crust:
For the Base:
For the Blueberry Compote:
For the Vegan Lemon Curd:
Instructions
-
Make the Crust:
Combine almond flour, agave syrup, and melted coconut oil in a bowl. Press the mixture into the base of a 22 cm cake ring. Bake at 170°C (340°F) for 10-15 minutes. Let it cool completely.
-
Prepare the Cashew Base:
Blend soaked cashews, agave syrup, blueberries, coconut cream, coconut oil, salt, and lemon zest in a high-speed blender until smooth. Divide the mixture into two equal parts.
-
Make the Blueberry Compote:
Combine 150 g of blueberries and 20 g of agave syrup in a saucepan. Simmer for 5 minutes until slightly thickened. Mix the compote with one half of the cashew cream.
-
Prepare the Vegan Lemon Curd:
In a saucepan, whisk together the lemon juice, cornstarch, agave syrup, and a pinch of salt. Cook over medium heat for about 10 minutes until it thickens. Stir in the lemon zest and coconut oil, then let it cool. Combine with the remaining half of the cashew cream and blend until smooth.
-
Assemble the Cake:
Pour the lemon curd cashew cream over the cooled crust, followed by the blueberry cashew cream. Swirl gently with a knife to create a marbled effect. Let the cake set in the fridge overnight.
-
Decorate and Serve:
Before serving, decorate with plant-based yogurt, fresh blueberries, and mint leaves.
Note
Tips:
- Use full-fat coconut milk for a creamier texture.
- Try to find organic lemons for a more fragrant zest.
Storage:
Keep the cake in the fridge for up to 5 days, or freeze it and enjoy it as a refreshing ice cream treat!
You can find other amazing gluten-free cake recipes here:
Gluten-Free Tiramisu with Hazelnut and Chocolate
Gluten-Free Matcha Pistachio Mug Cake
Gluten-Free Matcha Raspberry Crêpe Cake
