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© Copyright 2019 Origin Magazine

Vegan Chocolate Blueberry Cake

Californian Vegan Foodie + Recipe Creator Stephanie Williams-Johnson

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Instagram: @veganwhat | veganwhat.org

 

New Things to Try in the Kitchen

I love adding gluten-free oats to my smoothies in the morning. Oats are one of the most nutrient-dense foods and are full of vitamins, protein and fiber. So, adding oats will bulk up your smoothies and keep you feeling full longer.

 

Great Ingredients for Detoxing and Cleansing 

I love using apple cider vinegar to detox every morning. I take a small glass and fill it with water, apple cider vinegar and ginger to start my day.

 

Nourish Yourself 

Look for ways to nourish yourself with whole plant foods. I try to incorporate fresh fruits and veggies into my everyday meals, so that I can get as many vitamins and minerals into my body as possible.

 

 

RECIPE

 

Crust

½ cup gluten-free oats

½ cup dried mulberries

½ cup pitted dates (soak for around 10 minutes)

 

Blueberry Layer

½ cup raw cashews (soaked overnight)

1 cup frozen blueberries

2 tsp water

 

Chocolate Layer

½ cup raw cashews (soaked overnight)

2 frozen bananas

1 tbsp cocoa powder

½ tbsp maple syrup

 

Method

Take all of your crust ingredients and blend in a food processor or high-speed blender 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. Drain your soaked cashews. Add your cashews and blueberries to your food processor/high speed blender 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. Blend all of your chocolate layer ingredients until creamy. Add your chocolate mixture to your cake pans and place them back into your freezer for another 30 minutes to an hour. Top with blueberries and chocolate shavings.

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