Blueberry Lemon Swirl Cashew Cake

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.

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.

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.

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.

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.

Before serving, decorate with plant-based yogurt, fresh blueberries, and mint leaves.