“I mean, what’s not to like? Custard, good. Jam, good. Meat, good!”

Vegan blueberry cake



I told you already a couple of thousand times that I love vegan cakes. They are easy to make and very delicious. After my gym class today I was craving for some sweet treat, so I  made this blueberry cake. I was so hungry that I didn’t give enough time for the cake to cool properly, so the topping was still very runny. It may not look as wonderful as it tasted but believe me, it is awesome!


For the crust:

  • 1 1/2 cup walnuts
  • 5 ts cocoa powder
  • 1/2 cup raisins
  • 2 ts vanilla syrup

For the filling:

  • 1 cup blueberry
  • 2 ripe bananas
  • 3 ts vanilla syrup
  • 2 ts psyllium

Add the walnuts to the food processor and pulse until crumbly. Then add the cocoa, raisins and the vanilla syrup. Line a cake pan with baking paper and scoop the mixture into the pan. With a wet spoon (or hands) press down firmly until evenly spread in the pan. I let a 2 cm high crust side, which should look very nice when slicing the cake, especially if you let it cool properly.

For the filling add the bananas and blueberry into the mixer and mix until well combined. Add the psyllium and the vanilla. Pour the fruit cream on top of the crust and put in into the freezer for at least 2 hours.

And this is why you need to wait those at least two hours before slicing it up:


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