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No-Bake Lemon Blueberry Cake (Vegan, Gluten-free, Nut-free)
This no-bake lemon blueberry cake recipe is as always vegan, gluten-free, without refined sugar and this time also without nuts.
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Course
Baked Sweet, Cake
Cuisine
German
Servings
1
cake - 7 inch (18 cm)
Equipment
Blender
Ingredients
For the crust:
110
g
pumpkin seeds
soak them in water for at least 8 hours, then rinse and drain
105
g
dates
pitted and diced
For the lemon layer:
210
g
sunflower seeds
soak them in water for at least 8 hours, then rinse and drain
190
ml
lemon juice and zest (from approx. 3-4 lemons)
105
g
dates
pitted and diced
190
ml
water
1/4
teaspoon
turmeric powder
For the blueberry layer:
110
g
blueberries
35
g
dates
pitted and diced
Instructions
For the crust, place pumpkin seeds and dates into blender and pulse a few times until crumbly.
Line cake tin with baking paper and scoop mixture into it. Spread it evenly and press it firm.
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.
Transfer lemon mixture into cake tin and spread it evenly.
Blend ingredients for blueberry layer until smooth. A powerful mini-blender is recommended for this step.
Place dollops of blueberry paste onto the lemon layer. Then use a teaspoon to make swirls.
Place in freezer until firm (approx. 3-4 hours). Then cut slices and keep chilled until serving.
Notes
Enjoy! :)
Keyword
Blueberry, cake, dairy-free, fruit-sweetened, Lemon, no bake, nut-free, soy-free, without baking