Melt in Your Mouth Blueberry Cake with Coconut Cashew Icing

Categories: Desserts,Recipes,Uncategorized,

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This cake. Ah this cake.

Is a cake really just a cake? Is a cake all that important in the world? It will depend on who you ask, of course. And it will depend on the cake, double of course.*

If you ask me, I will say that some cakes are more exceptional than other cakes, both in taste and in nutritional value. Recently I enjoyed Real Food Daily’s Chocolate Fudge Cake and that is not just a cake. A cake containing that much flavor, fudge and dark chocolate is something extraordinary in this world, especially when it doesn’t contain any dairy products or any animal products at all, for that matter.

Before I can allow RFD’s chocolate cake to take over this Blueberry Cashew Cake recipe post, let’s get down to unbusiness regarding why this unbusinessy cake (because its pure fun ~ antibusiness, if you ask me), is not just a “cake.” Besides the fact that this cake is so incredibly delicious it’s insane, it’s actually healthy. What. The. Heck.

Also, I acknowledge that business can be fun too. Very, very fun. For any business lovers out there, I get you. However, this cake remains antibusiness, pure fun and not just a “cake.” It is cake on health steroids (did I just write health steroids?!) and infused with deliciousness pixie dust. And when I write health steroids, I mean “steroids” in the form of plenty of nutrients from whole fruits, seeds and yes, even beans. This. Makes. Sense.

Yes, it’s true. It’s a healthy, exceptionally delicious cake. I don’t know how it happened but it did.

*Side note: Did that count for my philosophical questions for the day? That would be cool if it did. We can call it cake intellectualism.

This makes a decent sized cake, enough for at least 15 servings.

Cake Ingredients:

1 cup whole wheat pastry flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon Stevia powder
¼ cup unsweetened almond milk
10 medjool dates, pitted
1 can (15 oz) white beans, go with an EPA free brand!
2 very ripe bananas
2 cups fresh or frozen wild blueberries, thawed
1 tablespoon vanilla extract or 1 teaspoon ground vanilla
1 tablespoon cinnamon
1 tablespoon nutmeg
2 tablespoons ground flaxseeds or chia seeds pureed with 6 tablespoons water
coconut flakes (optional)

Coconut Cashew Cream Icing Ingredients:

1/2 cup raw cashew butter
1/2 cup coconut milk (from a carton, not the canned variety)
10 medjool dates, pitted

Directions:

Combine whole wheat flours, Stevia powder, baking powder, and baking soda in a large bowl and stir thoroughly. In a vitamix, high-powered blender or food processor, thoroughly blend white beans, almond milk, pitted dates, flaxseed gel, bananas, cinnamon, and nutmeg. Blend until smooth. Combine this blended mixture to the dry mixture and mix until flour is completely immersed in the batter. Add 1 cup of the thawed frozen blueberries to the batter, setting the other cup aside.

Make sure to ONLY add the thawed blueberries and NOT the liquid blueberry juice. The liquid blueberry juice will make the recipe too liquidy. In a large, lightly greased cake pan, pour cake batter into pan. With the other cup of blueberries, add a layer of blueberries on top. Next, cover with the remaining bread batter.

Bake for approx. 45 minutes or until golden brown. Remove from oven and allow to cool for about 15 minutes before serving.

Blend all cashew cream sauce ingredients in a blender and spread over the top of the bread when it is finished baking. You do not have to wait until the bread is completely cooled before spreading the cashew cream sauce on top. It will not effect the outcome of the recipe!

Extra cashew cream sauce can be stored as a fabulously tasty dipping sauce for fruit for a few days. I find it difficult to resist eating the cream straight from the blender! On the final creamed cake, sprinkle coconut flakes on top if desired as an aesthetically pleasing garnish.

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