No-Bake Vegan Gluten-free Refined-Sugar-Free Lemon Blueberry Cake Recipe Blaubeer Zitronen Torte Rezept

No-Bake Lemon Blueberry Cake (Vegan, Gluten-free, Nut-free)

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Blueberry season is not going to last forever. And the lemon trees have slowed down too. Time to make a recipe, combing these delicious flavours!

I’ve been experimenting with raw and nut-free cake options for quite a while. And I find sunflower seeds work quite well as a substitute for nuts 🙂

While I use pumpkin seeds in the crust, you can also use sunflower seeds or nuts, if you are OK with them 🙂

This no-bake lemon blueberry cake recipe is as always vegan, gluten-free, without refined sugar and this time also without nuts.

Makes a 7inch (18cm) cake:

For the crust:
3/4 cup (110g) pumpkin seeds, soak them in water for at least 8 hours, then rinse and drain
3/4 cup (105g) dates, pitted and diced

For the lemon layer:
1 1/2 cups (210g) sunflower seeds, soak them in water for at least 8 hours, then rinse and drain
3/4 cup (190ml) lemon juice and zest (from approx. 3-4 lemons)
3/4 cup (105g) dates, pitted and diced
3/4 cup (190ml) water
1/4 teaspoon turmeric powder

For the blueberry layer:
3/4 cup (110g) blueberries
1/4 cup (35g) dates, pitted and diced

Preparation:

1. For the crust, place pumpkin seeds and dates into blender and pulse a few times until crumbly.

2. Line cake tin with baking paper and scoop mixture into it. Spread it evenly and press it firm.

3. For the lemon layer, blend all ingredients until smooth. It might pay to use a tamper for this step as the mixture will become quite thick.

4. Transfer lemon mixture into cake tin and spread it evenly.

5. Blend ingredients for blueberry layer until smooth. A powerful mini-blender is recommended for this step.

6. Place dollops of blueberry paste onto the lemon layer. Then use a teaspoon to make swirls.

7. Place in freezer until firm (approx. 3-4 hours). Then cut slices and keep chilled until serving.

Enjoy! 🙂

 

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