Blueberry Lemon Cakes with Vegan, What?
Our first featured Green Girl is Stephanie from Vegan, What? Stephanie is a vegan foodie that loves to create healthy and delicious alternatives to her favorite desserts. Her passion for showing others how to make yummy vegan treats is showcased through her colorful photographs and recipes on her website and Instagram page.
"I feel like food should nourish you and that includes cake! Whenever I want a treat, I try my best to make a healthier version. These Blueberry Lemon Cakes are refreshing, tasty, refined sugar & gluten free. Hope you enjoy!" ~Stephanie
Blueberry Lemon Cakes
Serves 3 mini Cakes
Crust 1/2 cup gluten-free oats 1/2 cup dried mulberries 1/2 cup dates 1/2 large lemon (Zest)
Blueberry Layer 1/2 cup raw cashews (soaked overnight) 1 cup frozen blueberries
Lemon Layer 1/2 cup raw cashews (soaked overnight) 2 Frozen Bananas 1/2 large lemon (Zest) 1 large lemon (Juice) 1 tbsp maple or brown rice syrup
Instructions 1. Take all of your crust ingredients and blend in a food processor until you get a crumbly mixture. Form into your mini springform cake pans. Place in the freezer for 30 minutes to an hour, or until firm. Rinse your food processor. 2. Drain your soaked cashews. Add your cashews and blueberries to your food processor and blend until creamy. Adding a few splashes of water if necessary. Add your middle layer to your cake pan and freeze for 1-2 hours. 3. Blend all of your lemon layer ingredients in your food processor until creamy. Add your lemon mixture to your cake pans and place them back into your freezer for another 30 minutes to an hour. 4. Topped with blueberries and lemon zest.