No-Bake Blueberry-Almond Cream Cake Recipe

No-Bake Blueberry-Almond Cream Cake | Plantsy Vegan Recipes

This May dessert cake recipe creates a fresh, pretty make-ahead cake with a simple almond-oat crust and a creamy blueberry filling. It is served chilled, topped with fresh blueberries, and works well for spring gatherings when you want something special that can be made ahead.

Yield: 1 8-inch cake, 10 servings | Time: 25 minutes, plus soaking and chilling time

Ingredients

For the Crust

• 1 cup (100 g) old-fashioned rolled oats

• 1 cup (120 g) raw almonds

• ¾ cup (120 g) pitted Medjool dates

• 2 tbsp. (30 ml) melted coconut oil

• 1 tbsp. (15 ml) maple syrup

• ¼ tsp. sea salt

For the Blueberry Cream Filling

• 2 cups (280 g) raw cashews, soaked for 4 hours and drained

• 1½ cups (225 g) blueberries, fresh or thawed frozen

• ½ cup (120 ml) full-fat canned coconut milk

• ⅓ cup (80 ml) maple syrup

• ¼ cup (60 ml) melted coconut oil

• 2 tbsp. (30 ml) fresh lemon juice

• 1 tsp. lemon zest

• 1 tsp. vanilla extract

• Pinch of sea salt

For Serving

• 1 cup (150 g) fresh blueberries

• Edible flowers, optional

• Extra lemon zest, optional

Directions

1. Line the bottom of an 8-inch springform pan with parchment paper.

2. Add the oats, almonds, dates, coconut oil, maple syrup, and sea salt to a food processor. Pulse until the mixture is finely chopped and holds together when pressed between your fingers.

3. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Place the pan in the freezer while you make the filling.

4. Add the soaked cashews, blueberries, coconut milk, maple syrup, coconut oil, lemon juice, lemon zest, vanilla, and sea salt to a high-speed blender. Blend until completely smooth, stopping to scrape down the sides as needed.

5. Pour the blueberry filling over the crust and smooth the top with a spatula.

6. Cover and freeze for 4 to 6 hours, or until firm enough to slice cleanly. For a softer texture, transfer the cake to the refrigerator for 30 to 45 minutes before serving.

7. Remove the cake from the springform pan and place it on a serving plate.

8. Serve with fresh blueberries, edible flowers, and extra lemon zest, if desired.

Make It Yours

For May, keep the chilled cream-cake base and adjust the fruit as berries come into season.

• Use strawberries, raspberries, blackberries, or a mix of berries in place of some of the blueberries.

• Add a few tablespoons of chopped fresh mint or basil to the topping for a garden-fresh finish.

• For a brighter flavor, increase the lemon zest or add a small splash of orange juice to the filling.

• For extra texture, sprinkle the top with toasted sliced almonds, chopped pistachios, or unsweetened coconut before serving.