This amazing Fruity Blueberry Cake is plant-based, super delicious, juicy, and flavorful!
It is filled with fresh fruits and layered with this fantastic, creamy blueberry frosting! All this covered with the tastiest blueberry topping ever! This cake is a perfect dessert for any occasion or whenever you need something sweet and healthy!
Absolutely comforting and guilt-free cake!
Post Contents
- Great for Your Health
- Vegan Fruity Blueberry Cake
- The Vegan Cake
- PinRaw Blueberry Syrup
- The Blueberry Frosting
- Pin
- Assembling the Vegan Fruity Blueberry Cake
- Cake Decoration
- Why you will love this Vegan Fruity Blueberry Cake?
- PinWant more of our healthy, plant-based dessert recipes?
- Vegan Fruity Blueberry Cake
Great for Your Health
This might be one incredibly tasty, blissfully sweet, and gorgeous cake but it is also a super healthy, whole natural plant food cake.
Almost no sugar and minuscule amounts of oil to keep your weight in check, your blood pure and your arteries healthy.
For sweetness, I used mainly dates which are as nutrient-rich as they are sweet.
Instead of oil, I used coconut milk, raw cashews, and chia seeds. So you get fiber, vitamins E, B1, B3, B5, C, B5 and B6 as well as iron, selenium, calcium, magnesium, sodium, and phosphorous. Essential Omega-3 fats as well for healthy cells and brain.
Whole wheat flour and oats instead of white flour so that you get healthy, fiber-bound complex carbohydrates which actually help you lose weight, balance your blood sugar levels and provide you lasting energy. This cake is not junk food, it is actual, healthy food!
And, probably the most important health perk of the cake, berries!
Berries are one of the healthiest foods you can eat, they are super-rich in antioxidants which help you detox your body. Really high in various micronutrients as well to keep your cells nourished in every way possible.
Berries also lower the overall glycemic effect of the cake meaning that even though the cake has just a little sugar, it won’t raise your blood sugar much! You get to eat cake and still be healthy!!!
Vegan Fruity Blueberry Cake
I love experimenting with all kinds of cake recipes. Desserts are my passion as they always become so tasty and look beautiful! It is always so exciting to turn an ordinary recipe into a plant-based one!
This Vegan Fruity Blueberry Cake is super flavorful that no one can guess it is dairy-free or egg-free.
It is prepared with dates and just a little sugar. Everyone really enjoys it, even though they are not on a vegan diet!
In my family, we prefer chocolate cakes. But there is this one favorite cake recipe from my childhood that my mother used to make on every birthday.
It has an amazing and fresh fruity flavor and is so juicy and moist. So I wanted to create something similar but of course healthier. One night this recipe came in my mind and the next morning I rolled up my sleeves! I used only plant-based ingredients and made a vegan version.
The Vegan Cake
This tasty vegan cake is really simple to make. Just mix the dry ingredients with the wet ones until a smooth batter is formed. It requires just a little whisk and voila! Don’t overmix it, just until all ingredients are combined. I recommend using freshly squeezed fruit juice like orange or tangerine (do not substitute it with water or plant-based milk) as it reacts perfectly with the baking powder. You will see the small bubbles that start to form in the batter.
This step is important so that your cake rises well. I use whole wheat flour as it is whole food with all healthy substances in it and complex carbohydrates that digest slowly. It does not rise as much as all-purpose flour but is much healthier. I recommend it! Also, I use just a tablespoon of oil and find it to be absolutely enough. This time I had grapeseed oil at home. But you can use any oil you have.
Put the cake in the oven and your kitchen will fill with this fantastic aroma that comes from the cardamom and vanilla extract. You will love it!
Raw Blueberry Syrup
So healthy and easy to make. This syrup is full of all the antioxidants from the berries and is raw! You don’t have to cook it so it thickens. Make sure to thaw the berries, if frozen, before chopping them. Just put the blueberries and raspberries in a food processor and pulse until a smooth syrup forms. Thin it with some water and it is ready!
I find it quite sweet from the natural flavor of the berries and don’t add any sugar in it. Spread it evenly when you cut the cake in two halves and you will have the healthiest, fresh fruity syrup! It will give the desired moisture to your fantastic vegan blueberry cake!
The Blueberry Frosting
Also super easy and quick to prepare. This creamy frosting gets ready in no time. Place all ingredients in a food processor until well combined and smooth. If you use frozen blueberries make sure they are thawed. I used full-fat coconut milk for a creamier and thicker texture. It also firms when refrigerated. Plus the rolled oats and chia seeds you will receive the desired consistency when you cool it.
This tasty blueberry frosting is sweetened with natural sugars from the dates. They are also rich in fibers and other nutrients which makes the sugars slowly absorbable. The end result is an excellent and balanced flavor!
Assembling the Vegan Fruity Blueberry Cake
It is also easy. Just follow the pictures. For more details, see the recipe card below.
Cake Decoration
This is the most creative part. Feel free to use your imagination and make your cake beautiful!
In this recipe, I used homemade Blueberry Topping. What I love about it is that it is raw and full of color! Quick and easy as well! Just put all ingredients in a food processor and pulse until smooth.
This blueberry topping is an antioxidant powerhouse! So healthy for you that it is the perfect finish touch for your Vegan Blueberry Cake! Pour it on top of the cake and let it flow to the edges. Very beautiful! Top with your favorite fruits and enjoy!
Spread some fresh fruit like finely chopped orange and banana in between the two layers for extra fruity flavor! In this way, the cake becomes even higher and bigger! And who doesn’t love bigger cakes? Enjoy!
Why you will love this Vegan Fruity Blueberry Cake?
It is:
- Vegan
- Plant-based
- Whole food
- Dairy-free
- Egg-free
- Comforting
- Guilt-free
- Antioxidant-rich
- With high fiber content
- Lower in calories than other cakes
- Satisfying
- Soft and moist
- Perfect for any occasion!
Want more of our healthy, plant-based dessert recipes?
There is a way to stay healthy and keep your weight in check and still enjoy those sweet delights from time to time. Here you can find some healthful dessert recipes. They are vegan, free from harmful ingredients, almost free from sugar and oil. And most importantly, they are super healthy!
- Light & Easy Strawberry Dessert
- Quick & Easy Coconut Delight Balls
- Easy Vegan Blueberry Energy Bar
- Vegan Chocolate & Walnut Cake
If you give this Fruity Blueberry Cake a try, I’d love a comment and recipe rating below. You can snap a picture and don’t forget to tag me in your Instagram or Facebook post with @wellnessdove and #wellnessdove, I would love to see your remakes!
Vegan Fruity Blueberry Cake
Ingredients
For the Vegan Cake (8-inch)
- 2 cups (200 g) whole wheat flour
- 1 cup (200 ml) freshly squeezed orange juice
- ¼ cup water
- 4 tbsp (60 g) brown sugar
- 2 tsp baking powder
- ½ tsp vanilla extract
- ¾ tsp cardamom
- pinch of salt
- 1 tbsp grapeseed oil /optional/
For the Syrup
- 1 cup blueberries, fresh or frozen
- ½ cup raspberries, fresh or frozen
- ½ cup water
For the Fruity Filling
- 1 large orange, finely chopped
- 1 large banana, chopped
For the Blueberry Frosting
- 2 cups blueberries, fresh or frozen
- 1 (400 ml) coconut milk, 14-ounce can
- 1 cup (100 g) raw cashews, 3.5 oz
- 10 regular pitted dates
- ½ lemon, juiced
- 1 tsp vanilla extract
- 3 tbsp quick oats
- 3 tbsp ground chia seeds
For the Blueberry Topping
- 1 cup blueberries, fresh or frozen
- ½ cup raspberries, fresh or frozen
- ¼ cup water
- 2 tsp maple syrup
- ½ lemon, juiced
Instructions
- For the Vegan Cake
- Preheat the oven to 180°C ( 350°F).
- In a large bowl mix the dry ingredients (whole wheat flour, sugar, baking powder, cardamom, and salt).
- Fold in the orange juice, water, vanilla extract, and grapeseed oil. Whisk everything together.
- Line an 8-inch (20-cm) round cake pan bottom with parchment paper and put the mixture in it.
- Bake for about 30 mins.
- Let it cool completely before cutting it.
- For the Syrup
- Place all ingredients in a food processor for several minutes until finely chopped. If you use frozen fruits let them thaw before chopping them.
- For the Blueberry Frosting
- Chop the raw cashew nuts in a food processor for 2-3 mins.
- Then add the other ingredients in the processor as well and pulse until smooth.
- Put the frosting in a bowl and refrigerate for about half an hour or one hour until it firms.
- For the Blueberry Topping
- Put all ingredients in the food processor until finely chopped.
- Assembling the Cake
- Cut the vegan cake in two even parts. Place the bottom cake layer on a serving plate.
- Spread the syrup evenly on the two halves. You can use a fork and gently make small holes into the surface of the layers so the syrup can soak better.
- Then spread the finely chopped orange evenly on your bottom layer. Cover with about half of the blueberry frosting.
- Carefully top with the upper layer of the cake. Spread the chopped banana on top.
- Generously cover the top and the sides of the cake with the other half of the blueberry frosting.
- Pour the blueberry topping over the cake and refrigerate. (I always find the cakes tastier the next morning as they have absorbed all the juices and flavors of the ingredients).
- Serve with fresh fruits and enjoy!
Notes
- If you use frozen fruits, let them thaw before using the food processor.
- The blueberry cake is tastier when you refrigerate it overnight. It becomes so much juicier and rich in flavor.
- To grind the chia seeds I use a blender. Then I store them in an air-tight container in the fridge.
It’s a very tasty cake, but if you use frozen berries for the frosting, make sure to use less liquid or more oat/chia seeds – my frosting wasn’t firm enough…