Vegan Blueberry Cashew Cake Recipe

Introduction

Vegan Blueberry Cashew Cake is a luxurious and wholesome dessert that brings together the natural sweetness of blueberries with the creamy richness of cashews. This cake is not only vegan but also offers a delightful blend of flavors and textures, making it a perfect choice for any occasion—whether it’s a special celebration or a simple family gathering. The combination of fresh blueberries, creamy cashew frosting, and a tender cake base creates a mouthwatering treat that satisfies your sweet tooth while staying aligned with a plant-based lifestyle. This detailed recipe includes ingredient measurements, step-by-step instructions, nutritional information, and SmartPoints values for those following the WW (Weight Watchers) program.

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 1 cup coconut sugar (or granulated cane sugar)
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup unsweetened almond milk (or any plant-based milk)
  • 1/2 cup coconut oil (melted) or neutral oil
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries (or frozen, if fresh is not available)

For the Cashew Frosting:

  • 1 cup raw cashews (soaked in water for at least 4 hours or overnight)
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut milk (or any plant-based milk)
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • Pinch of salt

For Garnish (Optional):

  • 1/4 cup fresh blueberries
  • 1 tbsp lemon zest
  • Fresh mint leaves

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
  2. Prepare the Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of coconut sugar, 1 tablespoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Ensure the ingredients are well combined to distribute the leavening agents evenly.
  3. Mix the Wet Ingredients: In a separate bowl, combine 1 cup of unsweetened almond milk, ½ cup of melted coconut oil, 1 tablespoon of apple cider vinegar, and 1 teaspoon of vanilla extract. Stir until well mixed.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
  5. Fold in Blueberries: Gently fold in 1 cup of fresh blueberries, ensuring they are evenly distributed throughout the batter. If using frozen blueberries, do not thaw them before adding.
  6. Pour and Bake: Pour the batter into the prepared cake pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the edges slightly pulling away from the pan.
  7. Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This step is important for the cake to set properly before frosting.
  8. Prepare the Cashew Frosting: Drain and rinse the soaked cashews. In a high-speed blender or food processor, combine the cashews, ¼ cup of pure maple syrup, ¼ cup of coconut milk, 2 tablespoons of lemon juice, 1 teaspoon of vanilla extract, and a pinch of salt. Blend until smooth and creamy. Adjust the consistency with more coconut milk if needed.
  9. Frost the Cake: Once the cake is completely cool, spread the cashew frosting evenly over the top and sides of the cake using a spatula. Smooth the frosting for a clean finish or create decorative swirls if desired.
  10. Garnish and Serve: Garnish the cake with fresh blueberries, lemon zest, and mint leaves if using. Slice and serve.
  11. Store Leftovers: Store any leftover cake in an airtight container in the refrigerator for up to 5 days. The cashew frosting may firm up in the refrigerator but will soften to a creamy texture when brought to room temperature.

Useful Information

  • Soaking Cashews: Soaking the cashews helps to soften them, making them easier to blend into a smooth and creamy frosting. If you’re short on time, you can use hot water and soak for at least 1 hour.
  • Sweetener Options: You can substitute coconut sugar with other sweeteners such as maple syrup or agave nectar. Adjust the quantities as needed based on the sweetness level you prefer.
  • Blueberry Variations: While fresh blueberries work best, frozen blueberries can be used. Be sure not to thaw them before adding to prevent excess moisture in the batter.
  • Flour Substitutes: For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. Adjust the baking time if necessary.

Nutritional Information

Per Slice (assuming 12 slices total):

  • Calories: 250 kcal
  • Total Fat: 14 g
    • Saturated Fat: 8 g
  • Cholesterol: 0 mg
  • Sodium: 50 mg
  • Total Carbohydrates: 30 g
    • Dietary Fiber: 3 g
    • Sugars: 15 g
  • Protein: 4 g

SmartPoints Value

For those following the WW (Weight Watchers) program, this Vegan Blueberry Cashew Cake is a delicious and satisfying treat:

  • SmartPoints (Blue, Green, Purple): 10 points per slice
    • The SmartPoints value may vary slightly based on the specific brands of ingredients used and portion sizes. Adjust points accordingly if using different products.

Conclusion

Vegan Blueberry Cashew Cake is a delectable and wholesome dessert that combines the tangy sweetness of blueberries with the rich, creamy texture of cashew frosting. This detailed recipe ensures you achieve a perfect cake with vibrant flavors and a delightful presentation. Ideal for any celebration or as a special treat, this cake is sure to impress both vegan and non-vegan guests alike. With its balanced ingredients and nutritional information, Vegan Blueberry Cashew Cake offers a guilt-free indulgence that aligns with your dietary preferences. Enjoy this scrumptious, plant-based dessert as a centerpiece of your next meal or gathering!