No-Bake Lemon Blueberry Cake
Lemon and blueberries - an underestimated combination or one of the greatest flavor matches ever? Let us find out with the new recipe for no-bake cake!
This cake is super fresh. It consists of two main mousse-like layers - lemon and blueberry. It brings out the acidity of the lemon as well as the sweetness of the blueberries. Combined with a chewy cacao base, this cake is a true treat for the sunny days ahead.
The recipe is vegan if you use maple syrup as a sweetener. However, you can replace the maple syrup with honey and the cake will taste just as good.
80 g almond flour
25 ml maple syrup (or honey)
25 g coconut oil (melted)
5 g cacao powder
zest of half lemon
250 g blueberries
200 ml coconut cream
50 ml maple syrup (or honey)
60 g cashews (soaked in water for at least 4 hours or overnight)
100 ml full-fat coconut milk
60 ml maple syrup (or honey)
20 g coconut oil (melted)
juice and zest of 1 lemon
2 g vanilla
1 g turmeric
In a bowl, add the ingredients. Mix until they are well combined.
Press the mixture (using your fingers) onto the base of a cake tin.
In a pan on the stove add the blueberries, bring them to a simmer and cook them until slightly thickened. Then set aside to let them cool down completely.
Whip up the coconut cream with maple syrup (honey).
Using a spatula, gently mix the blueberry jam into the coconut cream.
Pour the mixture over the base and refrigerate to let the layer set.
Add all the ingredients to a blender and process at high speed until the mixture becomes smooth and silky.
Pour the mixture over the blueberry layer (once the latter sets well!).
Once both layers are set, you can release the cake from the tin. Garnish with fresh blueberries and other fresh fruits. Enjoy the unique freshness of this dessert and let me know what you think of this combination!