No-bake Vegan Blueberry, Mint & Chocolate Cake

This gorgeous no-bake vegan blueberry, mint & chocolate cake recipe is not only gluten-free but also low effort (for a layer cake, since there is no baking or frosting involved!), and absolutely worth trying.

Print

clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon
No-bake Blueberry, Mint, and Chocolate Cake

No-bake Vegan Blueberry, Mint & Chocolate Cake


Ingredients

Scale

Base:

  • 120g Almond meal(I ground raw almonds with a coffee grinder)
  • 40g desiccated coconut
  • 2 Tbsp. melted raw cacao butter or coconut oil
  • 2.53 Tbsp. maple syrup
  • Pinch of pink salt

Chocolate layer:

  • 120g raw cashews (soaked 4-6 hours and rinsed)
  • ½ cup (120ml) coconut cream
  • 3 Tbsp. melted raw cacao butter
  • 34 Tbsp. maple syrup
  • 2 Tbsp. + 2 tsp raw cacao powder
  • ⅛ tsp pink salt

Mint layer:

  • 120g raw cashews (soaked 4-6 hours and rinsed)
  • ½ cup (120ml) coconut cream
  • 3 Tbsp. melted raw cacao butter
  • 34 Tbsp. maple syrup
  • 5 drops mint extract *
  • 3/8 tsp blue spirulina *
  • Pinch of pink salt

Blueberry layer:

  • 1cup (120g) raw cashews (soaked 4-6 hours and rinsed)
  • 100g blueberries
  • 3 Tbsp. melted raw cacao butter
  • 34 Tbsp. maple syrup
  • 34 Tbsp. lemon juice
  • ¼ tsp lemon zest
  • pinch of pink salt

Instructions

  1. Place almond meal, desiccated coconut, and salt in a large bowl. Mix well.
  2. Add raw cacao butter and maple syrup. Mix well.
  3. Press the mixture into the base of the silicone mould.
  4. In a high-speed blender place every ingredient for the chocolate layer and blend well until smooth. Add more sweetener if you need. Layer the filling above the base. Cool it in the freezer until set.
  5. Repeat the same process for the mint layer. Cool it in the freezer until set.
  6. Repeat the same process for the blueberry layer. Freeze the cake overnight.
  7. Take out from the mould and garnish with fresh blueberries.

Notes

This recipe is for 16 cm/ 6.3’’ silicone round cake mould.

The flavor of the mint extract, as well as the color of the blue spirulina, vary. Please adjust each amount according to preference

You can substitute maple syrup & coconut cream with raw agave & raw nut milk for a raw version.

Find more of Minako’s recipes on @365cleaneats.

No-bake Blueberry, Mint, and Chocolate Cake

If you loved this no-bake vegan blueberry, mint & chocolate cake, you might also like…

No-Bake Vegan Mini Key Lime Pies

No-bake Coconut Lemon Tart

No Bake Vegan Turtle Brownies

Or click here for more raw & no-bake vegan dessert inspiration!

Comments

  1. According to the picture of the three layers, chocolate, blueberries and mint, there a bottom layer of some sort of graham cracker!

    • Hi Rania!

      Looks like you’re referring to the base layer, ingredients for which are listed in the recipe box 🙂 There’s no graham crackers involved, only almond meal, desiccated coconut, coconut oil, maple syrup
      and a pinch of salt.

LEAVE A REPLY

Recipe rating
Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe of the Day.

Get the latest vegan recipes sent directly to your inbox.

No spam ever. Unsubscribe anytime.

Latest Articles

Vegan Enchiladas Verdes

Food Stories is a column in which Best of...

BIPOC Portraits: Healthy Simple Yum (An Interview with Anna Rios)

BIPOC Portraits is a series in which Best of...

Vegan Saffron & Butternut Squash Pasta with Fried Mint & Pine Nuts

All About the Veg! is a bi-weekly recipe column...

Click here to view all of our latest recipes and articles.