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BLUEBERRY FROZEN CAKE (GF, DF, VG) + Happy birthday Blueberries&Olives



Blueberries&Olives is turning two! Feels like yesterday when I started the blog, it has gone so fast. Two years and many recipes, flavours, gustatory experiences, dishes, colors and moments of pleasure
Eating good stuff provides lots of joy, and cooking brings so much happiness to those we are passionate about it...

This was a special occasion that needed to be celebrated so the best way of doing that was making a good cake. It is so warm these days that baking was totally unthinkable, so making a frozen cake seemed like a great option to me. 

In order to honour the name of the blog and since now it's blueberries season I really wanted to make something with them. There is no secret I love blueberries, they are like my favourite thing. Besides they are very typical from where I was born in Canada, the region of Saguenay-Lac-Saint-Jean in the province of Quebec where they grow everywhere. So much so that the people we are born in that area get called "blueberries".
They naturally grow throughout Canada, like in the Atlantic coast of New Brunswick where in the summers of my childhood I used to spend hours and hours picking up blueberries and strawberries in my grandparent's backyard. I get so nostalgic thinking about all those memories. Those impossible blue stains in the hands and the clothes. The jams, jellies, cakes, tarts and other delicacies my grandma used to make.




This cake is full of surprises. Fist of all it looks like a cheesecake or something similar but it actually has no cheese, no cream nor any other dairy product. It is gluten free, vegan and there is no baking required. It doesn't even have sugar, only good and wholesome ingredients. The result is a creamy and delicious cake that is pretty, appealing and amazing! 
That's part of what I like to reflect on the blog, the fact that it does not need to have any additives, preservatives nor refined ingredients or other junk to be yummy. There are many other healthier alternatives that are natural and good, affordable and that give great results. In addition, it is very rewarding to know that you can elaborate at home good yummy gourmand stuff that will make you feel good, will be liked by others and they would be surprised with.

This recipe is quite easy to make, once you have all the ingredients and you plan the soaking time of the cashew nuts, it is a piece of cake. You can warm some water and leave the cashews soaking for 2 or 3 hours but ideally you can leave them overnight covered with cold water.The good part of making frozen cakes is that you can make them in advance, the only IMPORTANT thing you have to consider is you will need to take it out of the freezer in advance so it is not as hard as a rock when you want to cut it. You can leave it for 20-30 minutes or more in advance and keep it in the fridge.
Also, if you're not going to eat it all you can freeze the left overs. 

Ok so enough talking, here's the recipe for this frozen blueberry cake...





INGREDIENTS: (For a 20 cm mold.)

For the base

  • 150 gr. pecans
  • 20 dates, pitted
  • 1 pinch of pink Himalayan salt

For the filling:

  • 450 gr. unsalted raw cashew nuts, previously soaked
  • 120 ml lemon juice (about 3 lemons)
  • 250 gr. blueberries + some more for garnishing
  • 150 ml melted coconut oil (liquid)
  • 1 TBSP vanilla paste
  • 15-20 TBSP agave syrup (or more, to taste)
  • 1TBSP açai powder (optional) 
  • 1 pinch of pink Himalayan salt 




  1. We first make the base. Grind the nuts and then ad the dates and the salt. Blend until you get a sticky paste.
  2. Line the base with baking paper.
  3. Cover with the paste prepared and apply some pressure so you have an even layer. Keep in the fridge or freezer.
  4. Now we make the filling. Rinse and drain the cashew nuts.
  5. Put in the food processor and blend at high speed. Ad the lemon juice, agave syrup, vanilla, salt and keep blending until you get a creamy texture. 
  6. At last ad the coconut oil (liquid) while you keep mixing. 
  7. In order to make the different layer shades do the following: split the filling in 2 or 3 parts. The first one will be the white top part. Pour the second part in the food processor or blender, ad some blueberries and blend well. Reserve. Now pour the third part and ad the rest of the blueberries and the açai. Blend until creamy. Set aside. 
  8. Now pour the darkest part over the base and spread with a spatula, then the second layer and at last the lightest one.
  9.  Garnish with some blueberries and place in the freezer at least 2 hours. 
  10. Take out of the freezer around 20-30 minutes before cutting and serving (depending on the room temperature).



Blueberries & Olives
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