Dessert/ Gluten Free/ Raw/ Recipes

Silky Raw Blueberry Cashew Cake

eh vegan silky blueberry cashew cake

Cashew cake has become a go-to dessert at our place. This one in particular, is especially popular. After so many requests, it seemed like the perfect first post! This is a really easy recipe. Just a few ingredients with no baking required!

The smoother the cashew mixture, the better. I’ve only done this with our Vitamix. So far, the results have been perfect. It will definitely help to properly soak your cashews in water overnight.

To make the crust, you’ll need a food processor. I use a 7 cup capacity Kitchenaid, which isn’t huge, but is more than enough to prepare your average size crust.

Silky Raw Blueberry Cashew Cake

Print Recipe
Serves: 8 Cooking Time: 1 hour


  • 1/2 cup pitted dates (crust)
  • 1/2 cup almonds (crust)
  • 1/2 tsp vanilla (crust)
  • 1 tbsp water (crust)
  • 2 1/2 cups raw cashews (soaked for 8 hours)
  • 3/4 cup maple syrup (the real stuff)
  • 1 cup blueberries (frozen is definitely best)
  • 1 tbsp coconut oil



Soak the cashews overnight in water (or in boiling water for 1 hour if you're in a pinch).


Using a food processor, combine the dates, almonds, vanilla, and water. Pulse as needed to form a sticky, workable dough. This will take a few minutes.


Flatten the dough to fill the bottom of your can or mould (I use 6-9 inches, but you could stretch this further). Two layers of parchment paper and a rolling pin work well to keep things from sticking everywhere.


Blend the cashew, maple syrup, blueberries, and coconut oil until smooth. There should be no chunks. I leave the blender running a few minutes for good measure.


Pour the mixture over the crust and tap the pan to level out the mixture and remove any bubbles.


Freeze the cake for at least 4-5 hours (I leave mine overnight). Leave at room temperature about 15 minutes before eating.


Get ready to make new best friends.

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  • Reply
    July 25, 2016 at 9:32 pm

    It’s delicious! I’ve tried it and just can’t get enough. Thanks for sharing 😊

  • Reply
    September 2, 2016 at 10:58 am

    I like step 7 best. Can’t wait to try. Thanks for sharing 😘

  • Reply
    September 24, 2016 at 9:03 am

    This was sooooo delicious! And I love that I don’t have to bake anything ! 👍

  • Reply
    October 11, 2016 at 8:52 pm

    Do you think you’d be able to post the nutritional value to your recipes? – Love the site! Cheers!

    • Reply
      Christopher from Eh Vegan
      October 11, 2016 at 9:52 pm

      I honestly wouldn’t know where to start with that, but I’ll do some research and see if it’s something we can start doing. 🙂

  • Reply
    November 14, 2016 at 11:38 pm

    What about dates- should I soaked them too ??

    • Reply
      Christopher from Eh Vegan
      November 19, 2016 at 7:47 pm

      I have never soaked the dates. I think they might be too mushy if you do. You want a firm, sticky base for your cake. At first, they may seem a bit too tough when you start up the food processor, but eventually it will break them down.

  • Reply
    Matt From O-Town
    November 16, 2016 at 6:55 pm

    Hey Playboy, post the recipe for the mint chocolate cake!

  • Reply
    November 25, 2016 at 3:15 am

    Hello Vic and Chris, I made this dessert for our thanksgiving dinner today and our guests were simply amazed by the fact that it is raw and no bake dessert . They loved it and I can’t emphasize enough about the praise that came out of their mouths : -) .
    Thank you so much for sharing your recipe with us. I know where to look now when my vegan friends will be visiting again .
    Your recipe made our thanksgiving dinner party a super hit amongst our friends.
    Happy holidays and a big thank you .

    • Reply
      Christopher from Eh Vegan
      November 25, 2016 at 3:47 am

      Thanks for sharing your experience. We’re so happy to hear that you all enjoyed it! Have a very nice weekend 🙂

  • Reply
    December 19, 2016 at 6:08 pm

    Could figs be subsituted for the dates?

    • Reply
      Christopher from Eh Vegan
      December 20, 2016 at 3:21 pm

      Hi Amy. Truthfully, I’ve never cooked with figs, so I’m not sure. I don’t see why they wouldn’t work, as long as they are thick and sticky enough to bind the crushed nuts together.

  • Reply
    April 1, 2017 at 6:41 pm

    Ever made this with other berries, say strawberries?

    • Reply
      April 5, 2017 at 5:35 am

      Hi Amy 🙂 I don’t think I’ve ever used strawberries. Cranberries and blueberries yes! I’m sure it would work with most berries. Give it a try and let me know!

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