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!