Blueberry Lemon Cakes
Blueberry Lemon Cakes
Ingredients
Crust
- 1/2 cup gluten-free oats
- 1/2 cup dried mulberries
- 1/2 cup dates
- 1/2 large lemon (Zest)
Blueberry Layer
- 1/2 cup raw cashews (soaked overnight)
- 1 cup frozen blueberries
Lemon Layer
- 1/2 cup raw cashews (soaked overnight)
- 2 Frozen Bananas
- 1/2 large lemon (Zest)
- 1 large lemon (Juice)
- 1 tbsp maple or brown rice syrup
Instructions
- Take all of your crust ingredients and blend in a food processor 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 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 lemon layer ingredients in your food processor until creamy. Add your lemon mixture to your cake pans and place them back into your freezer for another 30 minutes to an hour.
- Topped with blueberries and lemon zest.
Notes
This recipe makes 3 mini 4.75 inch cakes. Share with friends and family or reduce ingredients for 1 serving.
The Mulberries I use:
The Cake tins that I use:
The Food Processor I use:
Hope you enjoy this refreshing cake!
Love,
Stephanie
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