This Raw Blueberry and Cranberry Cake makes for a great festive treat but can be enjoyed all year round! With no need to get your oven dirty, it’s a real favourite in busy kitchens!
Give it a go and let us know what you think.
Ingredients
For the sponge:
1 scoop Pea Protein Classic Vanilla or Whey Protein Classic Vanilla
220g desiccated coconut
50g dried blueberries
70g dried cranberries
2 tbsp agave syrup
1tbsp Nutristrength coconut oil, melted
2tbsp water
½ juice of lemon
For the cashew cream:
200g pre-soaked cashew nuts
1 juice of lemon
½ tin full fat coconut milk
3tbsp agave syrup
For the chocolate glaze:
½ cup Nutristrength coconut oil, melted
¼ cup cocoa powder
2 tbsp maple syrup (or agave)
1 tsp pure vanilla powder/paste
Method
For the sponge:
Blend all the ingredients in a food processor and process until everything is thoroughly combined.
For the cashew cream:
- Soak cashews in hot water for about 15 minutes.
- Drain and pat completely dry.
- Combine all ingredients in a high-quality food processor and process for 5-6 minutes until smooth (stopping occasionally to scrape down the sides).
For the chocolate glaze:
Mix ingredients together until smooth and all lumps disappear.
To assemble:
- Transfer half of the blueberry & coconut mixture into a lined parchment paper pan and press down firmly and evenly.
- Gently remove this from the pan and set aside (don’t break it) and repeat the same process with the remaining mixture but don’t remove it from the pan. This makes the first layer.
- Pour the cashew cream on the top of the blueberry layer.
- Gently place the second blueberry & cranberry layer on the top of the cashew cream.
- Pour chocolate mixture over the cake and use a spatula to spread it evenly and smoothly over the top.
- Refrigerate for at least 3-4 hours until chilled and set.
We hope you enjoy making this raw Blueberry and Cranberry Cake just as much as we enjoyed eating it! Share photos of your creations with us on Twitter, Facebook and Instagram.
