Blackberry Lime Dream Cake
Prep time
Cook time
Total time
This decadent summery cake perfect for any occasion not only beautiful centrepiece on the table, but also bursting with amazing flavours, and nourishing ingredients.
Recipe type: Cake
Cuisine: Raw, Vegan
Serves: 1 Cake
  • 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)
  1. Soak and dehydrate your cashews, walnuts and buckwheat*
  2. 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.
  3. 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.
  4. For the Purple color - Add blackberries, Acai powder over the remaining cashew cream into the blender and process until well combined and smooth.
  5. For the Green color - Clean the blender and add in the remaining cashew cream, lime juice, Matcha, Spirulina powder and blend until well combined.**
  6. 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.***
  7. 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!
*Activating is the process of soaking nuts or seeds in water to remove the natural inhibitor enzymes on their skins to make them more digestible. The cashews in the filling of this recipe are therefore activated. If you’re not familiar with soaking and and activating nuts, I’ve put some notes on this here
**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.
Recipe by Deviliciously Raw at