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Vegan Fruity Blueberry Cake

Venelina Dove M.D.
Super juicy and fresh whole plant foods cake. 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!
Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 1 hour
Total Time 2 hours
Course Desserts
Cuisine European
Servings 10 -12 servings
Calories 307 kcal

Ingredients
 
 

For the Vegan Cake (8-inch)

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

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.

Nutrition

Serving: 1gCalories: 307kcalCarbohydrates: 61gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 7mgSodium: 159mgFiber: 6gSugar: 27g