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Blueberry Cashew Cake

Blueberry Cashew Cake

25 min
For 4 servings
  • 50 gsunflower seeds
  • 80 gdates
  • 3 tbspchia seeds
  • 1 tspground cinnamon
  • 0,5 pcsvanilla pods
  • 1 pcSmall springform cake tin (15 cm Ø)
  • 1 pcbaking paper
  • 150 gcashew nuts
  • 1 pclemon
  • 60 gcoconut oil
  • 3 tbspmaple syrup
  • 200 gbilberries
  • 100 gfresh blueberries for garnishing

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chopping blade
Soak the cashews in water for at least 6 hours. For the base, grind the sunflower seeds into flour using the bamix® Processor. Grind the dates with the bamix® SliceSy® and the chopping blade until a thick mixture is formed. Add the sunflower seed flour, chia seeds, cinnamon and vanilla pulp and knead everything into a kind of dough with the bamix® SliceSy®.
Line the springform tin with baking paper. Spread the dough in the tin and press down lightly. Then place in the fridge.
For the filling, rinse the lemon with hot water and dry. Grate about half of the zest with a grater. Squeeze out 1 lemon half.
Rinse the soaked cashews with cold water. Then blend together until creamy with 4-5 tbsp water, 1 tbsp lemon juice, coconut oil, maple syrup, berries and lemon zest to taste with the bamix® SliceSy® and the chopping blade.
Spread the cashew cream evenly over the cake base and smooth it down. Leave the cake to set in the freezer for at least 2 hours. Then remove from the freezer at least 20 minutes before serving so that it can come to room temperature. Garnish with fresh blueberries.

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