This is the first cake I make as soon as it is blueberry season. The good news is that it's healthy too! What you see here is a blueberry & lemon cake, topped with lemon & coconut cream-cheese icing, with a simple blueberry chiaseed jam and fresh blueberries to top! —Carly
Blueberry & Lemon Snacking Cake
chia seeds (mixed with 6 tablespoons water)
Soak the dates in hot water in a bowl. Also add 6 tablespoons of water to the chia seeds and set aside in another bowl.
Combine all the dry cake ingredients, the almond flour, oat flour, salt, baking powder, and baking soda.
Strain the dates from the water, and blend the dates and applesauce to make a smooth puree. Add the lemon juice and zest from both lemonsthe and the vanilla and stir until evenly combined.
Mix the dry ingredients in with the wet ingredients until combined. Then fold in the chia seed mixture with half of the blueberries (the rest will be saved to top the cake).
Pour this mixture into a pre-greased 8 inch pan spring-form pan, and put into the pre-heated oven for 40-50 minutes or until the cake is golden on the outside and baked through.
Lemon Cheesecake Icing and Blueberry Compote
While the cake is baking, soak all of the dates in a bowl of hot water and put the can of coconut milk in the fridge. Meanwhlie start making the blueberry compote by placing the blueberries in a saucepan on medium heat.
Allow the blueberries to cook until their juices start to bubble. Then add in 3 tablespoons of chia seeds. Allow this to simmer for 5 minutes.
While the compote is simmering, strain the dates from the water (but save some water for blending), and blend until smooth. Add the saved water until the dates lend smoothly into a thick mixture.
Add half of the date mixture to the blueberry compote and allow to simmer for 10 more minutes. After, remove from heat and allow to cool. Place in the fridge to chill for about 30 minutes.
For the creamcheese icing, zest half of the lemon and juice the whole lemon and place into a bowl.
Remove the can of coconut milk from the fridge, and scoop out the thick white layer from the coconut water into the bowl with lemon zest and juice. Add in the coconut butter, half the date puree and vanilla. Mix until smooth.
Add in the nutritional yeast and salt and stir throuroughly. Put this mixture into the fridge and allow to chill for 30 minutes.
When the cake is ready, allow to cool fully. When the cake has cooled, spread the coconut & lemon cream-cheese icing on the cake in whatever manner suits you! Next pour the blueberry compote onto the cake. Finally add on the extra blueberries saved for topping. Slice and serve!