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This Blueberry Peach Cake is just yummy. Delicate creamy texture with a fruity taste. There is no milk in this cake, no sugar and no gluten. Blueberry Peach Cake does not require an oven to make. This delicious dessert is perfect for just every day, as well as for a festive table. This vegan cake is very easy to make.

Vegan Cake Ingredients

The ingredients in our recipe are divided into two groups. This is the crust and the fruit layer.

Crust

For the crust, I use a proven recipe. A mixture of almond flour and refined coconut oil. I purposely make a non-sweet crust. I just love it so much. If you want a sweet base, substitute maple syrup for butter.

Fruit layer

The fruit layer is also divided into two parts. The main ingredients of each part are almost the same. The only difference is the fruit. Blueberries in one layer, peaches in another. I used canned peaches. I just had them. Fresh peaches are also good.

The main character of our dessert is cashew nuts. I have not tried anything else instead of cashews. The Blueberry Peach Cake recipe also has coconut milk, refined coconut oil, maple syrup and vanilla extract. Instead of coconut oil, you can use cacao butter. True, with him the cake will be a little harder. Maple syrup can be substituted for coconut sugar.

In addition to the ingredients for cooking, we also need a square shape of 18 cm and parchment. If you do not have a square shape but have a round one, take a round one. Then you get a full-fledged cheesecake without baking.

How to Make Blueberry Peach Cake

Before starting the cooking process, soak the cashew nuts for 8 hours in cold water. I usually do this at night. Then drain the water and rinse the nuts. After the nuts are ready, we start cooking.

First you need to prepare the form. Lay parchment on the bottom and walls. Then we start preparing our cake from the crust.

Crust Blueberry Peach Cake

In a bowl, mix almond flour and refined coconut oil. Almond flour should not be lumped together. The crust will be crumbly but will firm up when pressed. then put the crust on the bottom of the form. Smooth it out and press well. Then set the form aside. We will now prepare the blueberry layer.

Blueberry Cake Layer

Now we need a blender. Power doesn’t matter. If you have a small blender, divide the ingredients into two parts. So. Using a blender, combine the soaked cashews, coconut milk, refined coconut oil, vanilla extract, maple syrup and blueberries. Today I have frozen blueberries. The same goes for fresh. You should get a smooth mass.

Then pour the blueberry mass over the crust and smooth it out. Place the mold in the freezer for 1 hour. While our first layer hardens, you can rest a bit.

Peach layer

Here the process is almost the same as we have already done. Combine cashews, coconut milk, refined coconut oil, vanilla extract and maple syrup. Put the resulting mass into a bowl. Then cut the peaches into small cubes of 5 – 7 mm. Add chopped peaches to the nut mass and mix with a spatula or spoon. Next, pour the peach layer over the blueberry layer. Place the mold in the freezer for 2 hours. Of course you can also put it in the refrigerator. But then it will take more time to solidify.

Ready Blueberry Peach Cake cut into portions. And decorate with whatever you want. Store Blueberry Peach Cake in a tightly sealed container in the refrigerator for up to 3 days. I think such a delicious dessert will not be able to stand longer.

Prepare this delicious dessert and write your impressions.

Enjoy!

Be healthy and love yourself!