This cake my friends, will become your new favorite. My Blackberry Lime Dream Cake is made of super creamy cashew and coconut layers flavored with Blackberry-Acai and Lime-Matcha. It has a smooth lime flavor, and is using some of my favorite superfood powders, like Acai, Matcha and Spirulina. I love how the lime complements the blackberry flavor.
I used blackberries for the gorgeous color and a fruity kick for this cake, but feel free to experiment with other berries. Acai and Matcha powder is the special ingredients in this recipe and adds a really unique flavor, along with some health benefits! While this recipe is easy to make, it does take a little planning ahead. Since you need to soak the cashews, and the buckwheat for at least a few hours or overnight, and then you also need to let the cake set in the freezer. I suggest making it the day before or a minimum 12 hours before serving. I know, this takes an awful lot of self-control;) but it’s so worth it! It’s not only looks unique and beautiful, but it also tastes incredibly. No-bake, raw, vegan, and gluten-free. The ultimate raw vegan treat! What more could you ask for? Every single mouthful is bursting with amazing flavors, and nourishing ingredients.This decadent summery cake perfect for any occasion not only beautiful centerpiece on the table, but also bursting with amazing flavors, and nourishing ingredients. Click To Tweet
It’s nice to see a strong contrast with the blackberries that appear more purple when blended with the green cashew cream. To create the swirl you have to alternately putting the Blackberry/Acai cashew cream and Matcha/Lime cashew cream in dollops until you use it all up than you make a pattern by swirling a knife through the filling until you achieve the desired effect. It is such a stunning pattern and is so easy to achieve. I promise you are going to feel like the ultimate cake master. Let’s just say that if you love delicious things, you’ll love this Blackberry Lime Dream Cake ♡ As usual ➵ raw, vegan, dairy free, gluten free, refined sugar free and oh so yummy. So pretty, fun, and surprisingly easy to make but the end result is awesome! Feel free to get creative with decorating this cake.
***This post contains affiliate links. Our product recommendations are almost exclusively for those we currently use or have used, loved and trust in the past.***
- For the Base
- 1 cup walnuts, soaked and dehydrated
- ½ cup buckwheat, soaked and dehydrated
- ¼ cup shredded coconut
- 2 tbsp coconut sugar
- ⅛ teaspoon pink himalayan salt
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil
- 2 tablespoon nut milk
- For the Cashew Cream
- 1 cup coconut milk, from can refrigerated overnight
- and the solid cream from the top
- 2 cup cashew, soaked and dehydrated
- 3 tablespoon coconut nectar
- 1 teaspoon vanilla extract
- For the Purple color
- ½ cup frozen blackberries, thawed at room temperature
- 2 teaspoon Acai powder, optional
- For the Green color
- 2 teaspoon Matcha powder
- ½ teaspoon Spirulina powder
- Juice of 1 lime (about 3 tablespoons)
- Soak and dehydrate your cashews, walnuts and buckwheat*
- For the Base - Add the base ingredients to a food processor and process until it resembles fine crumbs and sticks together when pressed. Press into the base of lined 6-inch cake tin and place in the freezer.
- For the Cashew Cream - Add all the cashew cream ingredients to a high-speed blender and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Transfer in a bowl half of the cashew cream.
- For the Purple color - Add blackberries, Acai powder over the remaining cashew cream into the blender and process until well combined and smooth.
- For the Green color - Clean the blender and add in the remaining cashew cream, lime juice, Matcha, Spirulina powder and blend until well combined.**
- To assemble - Remove the base from the freezer. Add the colored cashew cream filling all over the crust, either in layers (like a rainbow cake) or by adding large dollops of different colors (a couple of spoonfuls of each flavor at a time) in a random pattern.***
- Using a knife or a toothpick “draw” some random lines and patterns in the colored filling to add interesting swirls to the appearance - but not too much! You don't want the colored layers to blend together. Tap the cake on the bench a few times to smooth out the top. Freeze for about 4 hours or until set. Enjoy!
**You control the shade of green by the amount of matcha, and spirulina powder you add to the recipe. Just be sure to get a good quality, unsweetened brand.
***You’ll alternate adding the different colors of filling and then when you’ve got one layer, you’ll do the same on top (avoid two of the same color on top of each other). Then, do a swirl to see the effect. Don’t do too many or they will just blend into each other and you lose the marble effect.
Did you make this recipe? Show me your creations. I absolutely love seeing and it makes me so HAPPY to see photos of my recipes made all around the world. Take a pic and share it on Instagram. ⭒✩I can’t wait to see your amazing creations✩⭒ be sure to tag me in the pictures #deviliciouslyraw
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