April 23, 2015 | Home >Healthy Kids > Best Recipes >Blueberry Chia Seed Cashew Cake Recipe
Blueberry Chia Seed Cashew Cake Recipe
April 23, 2015 | Home >Healthy Kids > Best Recipes >Blueberry Chia Seed Cashew Cake Recipe

Blueberry Chia Seed Cashew Cake Recipe

Blueberry Chia Seed Cashew Cake Recipe is a beautiful and delicious treat for any occasion.  

Blueberry Chia Seed Cashew Cake Recipe. A beautiful and delicious treat for any occasion.

Things I’ve told my two year old in response to the question “Can I have more cake?”

  • Your father ate it all.
  • The squirrels came and stole it while we slept.
  • We finished it all last night.
  • And finally, what cake?
Blueberry Chia Seed Cashew Cake Recipe. A beautiful and delicious treat for any occasion.

The problem with cake lies within the leftovers. It beams at you the next morning, seemingly more delicious than the day before and whispers all kinds of cajolery that makes you think “hey, this cake would go really well with my coffee”. It garners hours of unrelenting heckling by children who, despite your best efforts to hide it, know it’s there. There is no peace until the cake is gone. I’ve gone so far as to finish a cake myself just to put a stop to the collective misery.

Enter the tiny cake.  A 5 inch cake is the answer to all the aforementioned predicaments. Big enough to feed a family with a couple of adults and a few children but small enough that there will be nothing left to haunt you the next day.

If you’re making a cake with children, a vegan raw cake is a great option since you won’t have to police their batter intake.  I almost exclusively make raw vegan cakes with my children now after an unfortunate mishap which involved my two year old and a mouthful of raw eggs. Aside from their relative ease, raw vegan cakes are chock full of wholesome ingredients that make them quite nutritious. Fancied with edible flowers you can easily make this cake for special occasions or omit the decorations for a more casual event. Our lilac trees are in full bloom and make for an easy, fragrant and beautiful spring decoration.

For this recipe you’ll need a 5 inch spring form pan. This recipe doubles quite nicely if you need to make a larger cake. If you don’t have a spring form pan you can also use a regular cake pan. Just line the cake pan with parchment paper so you can easily lift it out when it’s done.

Blueberry Chia Seed Cashew Cake Recipe. A beautiful and delicious treat for any occasion.

 

Kari writes at Cooking with Toddlers a blog dedicated to sharing the love of cooking and eating wholesome foods with little folks. She has two boys under three.

Blueberry Chia Seed Cashew Cake. A beautiful and delicious treat for any occasion. http://www.superhealthykids.com/blueberry-chia-seed-cashew-cake/

Blueberry Chia Seed Cashew Cake Recipe

Blueberry Chia Seed Cashew Cake Recipe
Serves: 4

Ingredients

    Crust:
    • 8 date, pitted – dates, Medjool
    • 1/2 cup – flaxseed, ground
    • 2 tablespoon – chia seeds
    Filling:
    • 6 oz – cashews
    • 2 tbsp – coconut cream
    • 3 tablespoon – coconut oil
    • 3 tablespoon – maple syrup, pure
    • 1/2 cup – blueberries

    Directions

    • Soak the cashews for at least 6 hours
    • To make the crust, you will need to pit and chop the dates.
    • Blend the chopped dates in a food processor until a ball forms around the edge of the blender.
    • In a bowl combine the processed dates, flax meal and chia seed. Knead well with your hands.
    • Press the mixture by hand into a lightly oiled 5 inch spring form pan. Place the crust in the fridge while you prepare the filling.
    • To prepare the filling, blend the soaked cashews, coconut cream, melted coconut oil, maple syrup and blueberries. Process on high speed to ensure consistency.
    • Spoon the filling onto the crust and place in freezer for at least 4 hours.
    • Decorate the cake after it’s frozen if desired.
    • Let sit at room temperature for 10 minutes before serving.

    Nutrition Facts

    • Nutrition per serving % daily value
    • Calories: 672 34%
    • Fat: 42 g 65%
    • Carb: 71 g 24%
    • Fiber: 13 g 52%
    • Protein: 14 g 28%
    • Sugar: 45 g
    written by
    Kari Sandoval

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    Comments(30)
    Eman says:

    Hi 🙂
    Thank you for the recipe it seems delicious yummmy 🙂 but what other nuts can we use instead of cashew??

    Thanks again 🙂

    Kari says:

    Hi Eman,

    Thanks for your comment! Are you allergic to tree nuts? If so, my other suggestions may not be very helpful. If you are not allergic to tree nuts you could try macadamia nuts.

    Kari

    Cynthia says:

    My daughter can’t eat coconut – is there an alternative to the coconut cream and coconut oil?

    Kari says:

    Hi Cynthia! I’ve made many of these cakes without any coconut products. Just omit them. The flavor and texture won’t be as creamy but it will still taste pretty darn good .

    Neela says:

    Can Greek yogurt be subsitute instead of coconut cream???

    Kari says:

    Hi Neela,

    Yes you can but I would recommend full fat yogurt if you are not opposed to it. It will have a texture similar to the coconut cream. Hope you enjoy!!

    rebecca says:

    Are the chia seeds put in dry or do I have to soak them first?

    Kari says:

    Hi Rebecca,

    No need to soak them, just put them in dry!

    Dawn says:

    What would the caloric count be for this cake?

    Natalie Monson says:

    All the recipes we add to our membership site has the calories, fat, carbs, fiber, and sugar. You can see more details here:
    http://www.superhealthykids.com/meal-plan-memberships/
    The other recipes we post for our blog can be calculated at http://nutritiondata.self.com/

    Maggie says:

    I just made this today and I can’t wait for dessert tonight! I’ve never purposefully made anything raw or vegan before so I wasn’t sure, but it looked really good so I thought I’d try it out. I tasted both the crust and the filling mixtures and they’re delicious! I had to substitute heavy whipping cream with a tiny bit of coconut extract (on the advice of a substitute website) for the coconut cream as I wasn’t able to find coconut cream, but otherwise it’s true to form! Thanks for the great recipe! I’m definitely going to have to make this again and again!

    Kari says:

    Great to hear! I also guage a cake’s deliciousness by how the batter tastes 🙂 Hope you enjoy!

    juic says:

    What size pan would this fit in, for the amount it makes? Also, what is coconut cream and where would one find it?

    Kari says:

    Hi Juic,

    This is for a 5 inch springform pan. You can get one really cheap off Amazon. You can buy canned coconut cream at most stores. Trader Joe’s has a great one. If you can’t find 100% coconut cream , get a can of full fat coconut milk and just skim off the cream 🙂

    Olivia says:

    Can I use frozen blueberries?

    Kari says:

    Hi Oliva,

    For sure!

    Bari Klein says:

    The cake looks delicious and I look forward to making it this weekend with the kids. I really love your writing style. It is so casual and engaging, it’s like reading a letter from a friend. Great job!

    Kari says:

    Hi Bari,

    Thank you! Hope you liked the cake. We are going through a cake a week at our house right now 🙂 That’s why I always make mini-cakes! A very tiny portion for each family member and the cake is gone!

    Emily says:

    Hi there! Thank you so much for this recipe! A few questions – does the type of cashew matter? Roasted, raw, etc.? Also, when you say coconut cream, do you mean the cream from the top of a can of milk or coconut cream concentrate, like coconut butter?

    Thank you so much for your time in giving the recipe and in answering my questions!

    Kari says:

    Hi Emily,

    I always use raw cashews without salt. You could use other types I suppose but if you have a choice I’d always pick raw ones. You could use either a can of 100% coconut cream. If you can’t find one then just scoop off the cream in a can of full fat coconut milk.

    Have a great day!

    Elaine Bohm says:

    Just trying to figure out: by coconut cream, do you mean canned coconut milk? I don’t otherwise recall ever seeing a product called coconut cream…

    Kari says:

    Hi Elaine,

    You can buy canned coconut cream that is 100% cream. Trader Joe’s has an awesome one if you live near one. If you can’t find a can of coconut cream you can scoop off the cream off a can of full fat coconut milk.

    DJ says:

    Would it be ok to process the chia and flax along with the dates?

    Kari says:

    That should be just fine! 🙂 Hope you enjoy!

    maggie says:

    Do you think I could sub sesame seeds for the flax?

    Yes you could! Though I can’t vouch for the flavor 🙂

    Kim Hudson says:

    When you say soak the cashew’s, do you mean in water? Also, do you drain the cashew’s if so?

    Kelly says:

    Can you tell me process involved to soak the cashew nuts please. There are many examples on line which is confusing. I’m making this cake for daughters birthday. Thanks

    CakenGifts.in says:

    Truely this is yummy. My kids loved it very much, So I make it again and again for my kids.

    BreeBarrett says:

    After months of ogling this recipe…i finally made it. .. And i am SO glad i did. Absolutely delicious. Now i have all kinds of ideas on different variations. Tomorrow I’m going to add a little cocao and walnuts to the crust.. Then use fresh cherries for the filing… Chocolate cherry.. I’m so excited

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