Raw Blueberry Oat Crumble Cake [Vegan, Gluten-Free]

Contents

Moist and Flavorful Vegan Blueberry Oat Crumble Cake (Gluten-Free, Plant-Based)Ingredients: 1 cup rolled oats, 1/2 cup brown sugar, 1/4 cup maple syrup, 1/2 cup unsweetened almond milk, 1/4 cup coconut oil, 2 teaspoons vanilla extract, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup fresh or frozen blueberries For the Crust and Crumble:For the Cheesecake Filling:For the Crumble:Preparing a Raw Vegan Gluten-Free Blueberry Oat Crumble Cake?To Make the Crust:To Make the Cheesecake Filling:

Discover the sweetness of summer with a delightful raw blueberry cake that showcases the vibrant flavor and texture of fresh blueberries. Rich and creamy vanilla cashew cheesecake is artfully punctuated by juicy blueberries and enveloped in a satisfying crunch, courtesy of its sturdy cashew-coconut base and crust. Wrapped in sweetness, with subtle hints of agave and a precise calibration of dates, this indulgent treat boasts a delightfully dense consistency when freshly frozen, yet transforms into a creamy indulgence at room temperature, perfecting its flavor profile.

Moist and Flavorful Vegan Blueberry Oat Crumble Cake (Gluten-Free, Plant-Based)

Ingredients: 1 cup rolled oats, 1/2 cup brown sugar, 1/4 cup maple syrup, 1/2 cup unsweetened almond milk, 1/4 cup coconut oil, 2 teaspoons vanilla extract, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup fresh or frozen blueberries

For the Crust and Crumble:

1 cup cashews
1 cup coconut flakes
8 dates
1/2 teaspoon vanilla powder
A pinch of salt

For the Cheesecake Filling:

2 cups soaked cashews
1/2 cup agave nectar
1/4 cup freshly squeezed lemon juice, with a generous gratifying of lemon zest from one lemon.
1/4 cup coconut oil
1/2 teaspoon vanilla extract
1/2 cup fresh or frozen blueberries?

For the Crumble:

1/4 mixture from the crust
1/2 teaspoon cinnamon

Preparing a Raw Vegan Gluten-Free Blueberry Oat Crumble Cake?

To Make the Crust:

Combine the nuts and coconut flakes in a food processor and process until coarsely chopped. With the remaining dough and additional ingredients incorporated, continue processing until a firm consistency is achieved. Reserve one-quarter of the mixture, then shape the remaining three-quarters into a crust at the bottom of a springform pan.

To Make the Cheesecake Filling:

Combine all ingredients except for the coconut oil and fresh blueberries in a high-speed blender, blending until the mixture is silky and uniform. Pour all ingredients into a blender, combining them seamlessly; add the coconut oil in its liquid state towards the very end of the blending process, allowing it to meld harmoniously with the other elements as you mix for an additional few seconds.
Upon the cheesecake filling’s readiness, incorporate the entire batch of unblended, crisp fresh blueberries by stirring with gentle care before pouring the mixture into the prepared springform pan.
Sprinkle the cinnamon-infused crumbs evenly across the top of the cake.
Allow the cake to freeze and let it set for a duration of approximately three to four hours.