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.
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! :)