Gluten-Free Butterfly Pea Raspberry Cake
Description
This striking no-bake cake combines the antioxidant power of butterfly pea flower with the sweet tang of raspberries and the richness of coconut and cashews.
Naturally colored and beautifully layered, it’s the perfect dreamy dessert for summer gatherings or anytime you need something a little enchanting.
➥ Total recipe timing:
Prep Time: 30 minutes (plus soaking)
Cook Time: 15 minutes
Chill Time: Overnight (or 4–6 hours)
Total Time: About 12 hours (including soak and chill time)
Ingredients
For the Crust:
For the Base Cream:
For Decoration (optional):
Instructions
Make the Crust
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Gather your required ingredients.
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Preheat the oven to 180°C (355°F)
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In a mixing bowl, mix the almond flour, agave syrup, and melted coconut oil until a dough forms.
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Press the mixture into the base of a 20 cm (8 inch) springform pan.
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Bake for 15 minutes or until lightly golden, remove from the oven, and let the base cool completely.
Prepare Butterfly Pea Coconut Milk
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Heat 250 mL (1 cup) of the coconut milk with the butterfly pea tea in a small saucepan.
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Bring to a gentle boil, then let steep for 10 minutes.
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Strain the tea and let the infused blue milk cool.
Blend the Cashew Cream
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In a blender, combine the soaked cashews, the remaining 250 mL coconut milk, agave syrup, and melted coconut oil.
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Blend on high speed until smooth and creamy.
Create the Layers
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Divide the cashew cream into two equal parts.
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Blend one-half with the raspberry puree until smooth.
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Blend the second half with the butterfly pea coconut milk until smooth.
Assemble the Cake
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Pour half of the raspberry cream over the cooled crust. Smooth evenly and freeze for 30–60 minutes until slightly set.
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Pour half of the butterfly pea cream over the raspberry layer. Freeze again until set.
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Repeat with remaining raspberry and butterfly pea mixtures to create a layered effect.
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Let set overnight in the fridge or freezer.
Decorate and Serve
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Top with fresh raspberries, lemon slices, or edible flowers for a magical finish.
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Slice and serve chilled.
Note
Storage Tips:
Store in the fridge for up to 5 days. Freeze for up to 3 weeks—perfect for preparing in advance!
