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artfully delicous

art, food, and accessories!

© 2017 by artfully delicious

blueberry coconut "ice-cream" cake

January 7, 2018

Hi ya'll! Hope you guys are having an amazing 2018 so far :) I made this birthday cake for my lovely sweet mami a week ago. Her birthday is on New Year's eve. Not only was this cake delicious, but it was gluten-free, dairy-free, refined sugar-free, and oh so tasty! Let's get right into the recipe ;)

 

blueberry coconut nice cream cake

 

Ingredients:

crust:

1 1/4 c raw cashews

1 c coconut flakes

1/2 tsp vanilla extract

2 tbsp maple syrup

pinch of pink Himalayan salt

 

filling:

1 3/4 c raw cashews

1 can of coconut milk

zest of some of lemon and lime peel

juice of 1 lemon

juice of 1 lime

3/4 c of maple syrup (more or less to taste)

pinch of pink himalayan salt

1/2 c melted coconut oil

 

purple/blue swirl:

save 1/3 of the filling and divide into 2 bowls (one bigger portion than the other)

blend 1 c of fresh blueberries with larger portion

mix a bit of blue spirulina to the smaller portion (optional), if you don't have spirulina, you can use any other fruit ;)

 

Instructions:

1. Crust: Blend the cashews in a high speed blender with some chunks left behind. Add the rest of the ingredients in a bowl and mix with a spoon.  Press crust into a 6-inch springform pan. Place in freezer.

 

2. Filling: Blend all ingredients except of the coconut oil. Add oil and blend until smooth. Pour over the crust and place in freezer for 2 hours.

 

3. purple/blue layers: Make each color batch. After 2 hours of cake sitting in the freezer, pour the blueberry mixture (it actually turns purple) on top. Then pour the blue batch on top and with a chop stick swirl around to make an interesting design. Have fun!

 

4. Let freeze for a few hours before taking it out of the springform pan.

 

5.Let it sit out of the freezer for 45 minutes before serving to soften it a bit.

 

*note: I forgot to soak the cashews, but definitely do this! Soak overnight or for 2-3 hours. By soaking them, you reduce the phytic acid, thus helping your body digesting them.

 

 

The crust was so crunchy and the layers were so creamy! Make sure to leave some chunks of cashews in the crust mixture, it makes all the difference ;) Let me know if you try this cake! Oh and I call it "nice cream" instead of ice-cream because one, it doesn't have dairy so its nice to your body, and two, no cows were hurt because milk was not included!! The dairy business is a cruel one :( Please google this truth if you don't already know. Thank you so much for reading!

 

much love and peace,

 

💜fabiola

 

 

 

 

 

 

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