This raw vegan blueberry smoothie cake is perfect for a touch of sweetness and a whole lot of goodness! A lighter, dairy-free, gluten-free and naturally sweetened treat, bursting with blueberries!
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Raw vegan blueberry smoothie cake

This raw vegan blueberry smoothie cake is perfect for a touch of sweetness and a whole lot of goodness! A lighter, dairy-free, gluten-free and naturally sweetened treat, bursting with blueberries.
Course Smoothie Cake
Cuisine Vegan
Prep Time 8 hours 10 minutes
Total Time 8 hours 10 minutes
Servings 2 16cm/6in cakes or 1 deeper 18cm/7in cake
Author Lucy Parissi | Supergolden Bakes

Ingredients

  • For the base
  • 170 g | 6 oz soft pitted dates about 20
  • 140 g | 1 cup whole almonds
  • 2 tbsp unsweetened shredded coconut
  • 1 tbsp melted coconut oil
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  • For the filling
  • 500 g | 2 cups fresh blueberries
  • 140 g | 1 cup blanched almonds soaked in 500ml (2 cups) water
  • 1 x 400g | 14oz can coconut milk
  • 2 tbsp coconut oil
  • 2-4 tbsp maple syrup or to taste
  • 1 tbsp lemon juice or to taste
  • Zest of 1 lemon
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  • For the decoration
  • Handful fresh blueberries halved
  • Edible flowers optional

Instructions

  • Put the can of coconut milk in the fridge, upside down if it has any easy to open top (otherwise it doesn’t matter which way around). Chill for several hours or overnight.
  • Put the almonds in a bowl, add the water and leave them to soak overnight at room temperature.
  • The following day, process the dates, almonds, shredded coconut and coconut oil until coarsely ground and sticky. Divide the filling between two 16cm/6in springform cake tins or use one 18cm /7in tin instead.
  • Pack the filling into the tin to create an even base layer. Place in the fridge while you prepare your filling.
  • Drain the almonds, rinse in cold water and add to the bowl of a high-power blender.
  • Turn the can of coconut milk the right way up. Open and pour out any liquid (save to use in smoothies) and scoop out the coconut cream which will have set in the fridge.
  • Add to the blender with all the remaining ingredients and blend until completely smooth. Use some of the coconut water if you need to thin out the filling. Taste the smoothie to see if you need to add a bit more maple syrup or a bit more lemon, to your taste.
  • Pour the filling over the tin(s) and place on a baking tray.
  • Freeze until set - about 2 1/2 hours.
  • Arrange the fresh blueberries over the top, slice and serve.

Notes

Smoothie cakes are nothing like actual cakes or even cheesecakes. Although naturally sweetened, I found a small slice to be very satisfying!
You can store your smoothie cake in the freezer but it will need to sit at room temperature before soft enough to slice.
You can experiment using your favourite fruit or vegetables in the fillings.