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By Kari Sandoval

Published on April 23, 2015

30 Comments

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Blueberry Chia Seed Cashew Cake Recipe is a beautiful and delicious treat for any occasion.

Every single ingredient in this cake is a super food! You must see this recipe today! (2)

Things I’ve told my two year old in response to the question “Can I have more cake?”

Your father ate it all.
The squirrels came and stole it while we slept.
We finished it all last night.
And finally, what cake?

Every single ingredient in this cake is a super food! You must see this recipe today! (4)

The problem with cake lies within the leftovers. It beams at you the next morning, seemingly more delicious than the day before and whispers all kinds of cajolery that makes you think “hey, this cake would go really well with my coffee”. It garners hours of unrelenting heckling by children who, despite your best efforts to hide it, know it’s there. There is no peace until the cake is gone. I’ve gone so far as to finish a cake myself just to put a stop to the collective misery.

Enter the tiny cake. A 5 inch cake is the answer to all the aforementioned predicaments. Big enough to feed a family with a couple of adults and a few children but small enough that there will be nothing left to haunt you the next day.

If you’re making a cake with children, a vegan raw cake is a great option since you won’t have to police their batter intake. I almost exclusively make raw vegan cakes with my children now after an unfortunate mishap which involved my two year old and a mouthful of raw eggs. Aside from their relative ease, raw vegan cakes are chock full of wholesome ingredients that make them quite nutritious. Fancied with edible flowers you can easily make this cake for special occasions or omit the decorations for a more casual event. Our lilac trees are in full bloom and make for an easy, fragrant and beautiful spring decoration.

For this recipe you’ll need a 5 inch spring form pan. This recipe doubles quite nicely if you need to make a larger cake. If you don’t have a spring form pan you can also use a regular cake pan. Just line the cake pan with parchment paper so you can easily lift it out when it’s done.

Every single ingredient in this cake is a super food! You must see this recipe today! (5)

Kari writes at Cooking with Toddlers a blog dedicated to sharing the love of cooking and eatingwholesome foods with little folks. She has two boys under three.

Every single ingredient in this cake is a super food! You must see this recipe today! (6)

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3.7 from 6 votes

Blueberry Chia Seed Cashew Cake

Blueberry Chia Seed Cashew Cake Recipe is a beautiful and delicious treat for any occasion.

Prep Time30 minutes mins

Cook Time0 minutes mins

Soak cashews/Freeze10 hours hrs

Course: Dessert

Cuisine: American

Servings: 12 servings

Calories: 211kcal

Ingredients

Crust

8 dates, Medjool
1/2 cup flaxseed, ground
2 tablespoon chia seeds

Filling

6 oz cashews
2 tbsp coconut cream
3 tablespoon coconut oil
3 tablespoon maple syrup, pure
1/2 cup blueberries

Instructions

Soak the cashews for at least 6 hours
To make the crust, you will need to pit and chop the dates.
Blend the chopped dates in a food processor until a ball forms around the edge of the blender.
In a bowl combine the processed dates, flax meal and chia seed. Knead well with your hands.
Press the mixture by hand into a lightly oiled 5 inch spring form pan. Place the crust in the fridge while you prepare the filling.
To prepare the filling, blend the soaked cashews, coconut cream, melted coconut oil, maple syrup and blueberries. Process on high speed to ensure consistency.
Spoon the filling onto the crust and place in freezer for at least 4 hours.
See Also
Christmas Tree Croquembouche Recipe - Tasting Table Milk Bread Recipe | Dr. Oetker Perfect Vanilla Cupcakes Recipe Our Best Homemade Candy Recipes for a Do-It-Yourself Sugar Fix
Decorate the cake after it’s frozen if desired.
Let sit at room temperature for 10 minutes before serving.

Nutrition

Keyword : blueberries, cake, cashews, chia seeds, dairy free, gluten-free, vegetarian

www.superhealthykids.com

Every single ingredient in this cake is a super food! You must see this recipe today! (8)

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

What would the caloric count be for this cake?

All the recipes we add to our membership site has the calories, fat, carbs, fiber, and sugar. You can see more details here:
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I just made this today and I can’t wait for dessert tonight! I’ve never purposefully made anything raw or vegan before so I wasn’t sure, but it looked really good so I thought I’d try it out. I tasted both the crust and the filling mixtures and they’re delicious! I had to substitute heavy whipping cream with a tiny bit of coconut extract (on the advice of a substitute website) for the coconut cream as I wasn’t able to find coconut cream, but otherwise it’s true to form! Thanks for the great recipe! I’m definitely going to have to make this again and again!

Great to hear! I also guage a cake’s deliciousness by how the batter tastes 🙂 Hope you enjoy!

What size pan would this fit in, for the amount it makes? Also, what is coconut cream and where would one find it?

Hi Juic,

This is for a 5 inch springform pan. You can get one really cheap off Amazon. You can buy canned coconut cream at most stores. Trader Joe’s has a great one. If you can’t find 100% coconut cream , get a can of full fat coconut milk and just skim off the cream 🙂

Can I use frozen blueberries?

Hi Oliva,

For sure!

The cake looks delicious and I look forward to making it this weekend with the kids. I really love your writing style. It is so casual and engaging, it’s like reading a letter from a friend. Great job!

Hi Bari,

Thank you! Hope you liked the cake. We are going through a cake a week at our house right now 🙂 That’s why I always make mini-cakes! A very tiny portion for each family member and the cake is gone!

Hi there! Thank you so much for this recipe! A few questions – does the type of cashew matter? Roasted, raw, etc.? Also, when you say coconut cream, do you mean the cream from the top of a can of milk or coconut cream concentrate, like coconut butter?

Thank you so much for your time in giving the recipe and in answering my questions!

Hi Emily,

I always use raw cashews without salt. You could use other types I suppose but if you have a choice I’d always pick raw ones. You could use either a can of 100% coconut cream. If you can’t find one then just scoop off the cream in a can of full fat coconut milk.

Have a great day!

Just trying to figure out: by coconut cream, do you mean canned coconut milk? I don’t otherwise recall ever seeing a product called coconut cream…

Hi Elaine,

You can buy canned coconut cream that is 100% cream. Trader Joe’s has an awesome one if you live near one. If you can’t find a can of coconut cream you can scoop off the cream off a can of full fat coconut milk.

Would it be ok to process the chia and flax along with the dates?

That should be just fine! 🙂 Hope you enjoy!

Do you think I could sub sesame seeds for the flax?

Yes you could! Though I can’t vouch for the flavor 🙂

When you say soak the cashew’s, do you mean in water? Also, do you drain the cashew’s if so?

Can you tell me process involved to soak the cashew nuts please. There are many examples on line which is confusing. I’m making this cake for daughters birthday. Thanks

Truely this is yummy. My kids loved it very much, So I make it again and again for my kids.

After months of ogling this recipe…i finally made it. .. And i am SO glad i did. Absolutely delicious. Now i have all kinds of ideas on different variations. Tomorrow I’m going to add a little cocao and walnuts to the crust.. Then use fresh cherries for the filing… Chocolate cherry.. I’m so excited