Vegan, Raw Spirulina Cake

OCTOBER 16, 2020

The Perfect Protein-Loaded Late Summer Dream Cake With A Delicious Spirulina-Pecan Base.

Have you ever tried a raw cake recipe? If not, it's definitely time for this new experience. This creation is based on a deliciously healthy, sugar-free Spirulina nut crunch base and topped with a super fruity blueberry cashew cream filling. Of course, regarding the amount of nuts in the recipe, it isn't the "lightest" creation. But if you take a small piece of it every now and then while keeping the rest of your tart in the freezer, I promise, your body couldn't thank you more. Why? Because the deliciously "raw" inside is loaded with vitamins, minerals, fibre and healthy fats - a very rare coincidence in the dessert category! ;)

By the way, with this cake you also contribute to your 15% of daily proteins. With more than 65g of protein per 100g, Spirulina is a true superfood and one of the richest sources of protein out there! (see details).

Do I Need To Soak The Nuts Beforehand?

Yes! Part of the nuts must be soaked as they are too hard to process otherwise. As you know, I truly believe in the healthy benefits of soaking. Soaked nuts, grains and seeds are free or nearly free from enzyme inhibitors, such as physic acid, which harm the nutrient absorption in our body and make the nut, seed, grain hard to digest for us. 

However, while the cashews must be soaked in the recipe for further processing (they are to hard otherwise), I didn't soak the pecans beforehand either as they need to be in their "crunchy" consistency for further processing. However, feel free to also soak the pecans beforehand (6-12h). Then, dehydrate them for further processing. 

More Dreamy Cake Dessert Recipes

Ready to explore more deliciously healthy, plant-based dessert recipes? Here are some of my favs:

- My absolute favorite Refined Sugar-Free Vegan Banana Bread

- My delicious wholegrain apricot-blueberry tart

- The one and only, veggie-based & naturally sweet "sweet potato brownie"

- My Mexican Memory Pie: Deliciously creamy, vegan Pecan-Banana Bites

Share Your Raw Cake Love With Me

I hope you enjoy this delicious Spirulina Raw Cake recipe and make a jump of happiness when you try it for the first time. I am the biggest raw cake fan. The flavor profile of an unprocessed, natural cake is simply amazing. Like always, I would love to see your delicious result and repost it on my social channels. So make sure to tag me on Instagram, Pinterest or Facebook. Besides, if you have any feedback for me, questions with regards to the recipe or if you just want to say "hey", comment below or shoot me a personal message through my contact form

xx, Karo

This article contains affiliate links (paid and unpaid). 

Vegan, Raw Spirulina Cake With Blueberry Cream Filling
Raw cakes are a wonderful alternative to traditional, baked "cakes". They are easy to make, full of flavor and loaded with nearly all the original vitamins & minerals of the nut and seed. The only challenge is the cashew soaking process. But don't worry - all it takes is a bowl of water and a pinch of salt on your behalf to end up with this amazing blueberry dream cake. Soaking notes: For this recipe, I only soaked the cashews as the pecans are too moist for further processing if soaked beforehand. However, feel free to also soak and dehydrate the pecans before preparing this cake.
    • -  
      150g Pecans
    • -  
      100g Hazelnut Meal
    • -  
      4g Sea Salt
    • -  
      155g Dates (soak for 30min in water if dates are hard in consistency)
    • -  
      1 small Tsp Spirulina
    • -  
      150g Frozen Blueberries
    • -  
      200g Cashews (soaked for at least 6 hours or overnight)
    • -  
      50g Coconut Oil (melted)
    • -  
      Juice from 1/2 Lemon (approx 30g)
    • -  
      30g Maple Syrup
    • -  
      Pinch of fresh Ground Vanilla
    • -  
      Chopped Pecans
    • -  
      1 Fig
    • -  
      Handful Fresh Blueberries
  1. Start with the cashew soaking process. Soak the nuts in a large bowl for at least 6h (or overnight).
  2. For the base and top crumble, take all the ingredients and mix them in your food processor for 3-5min or until you end up with a creamy nut puree. Then, distribute 3/4 of the mass on a baking tin topped with baking paper. Transfer the cake base into your freezer and freeze for about 30 min.
  3. For the cream filling, take your soaked cashews and rinse them thoroughly. Then add them with the remaining cream ingredient to your mixer and mix until creamy. Depending on your mixer's power, this may take a few minutes.
  4. Take your cake base out of the freezer and spread the cream filling on top. Add the prepared crumble topping. Then, transfer your cake back into the freezer and freeze until the cake has set (at least 2-3h)
  5. Decorate your cake with fresh fruit, nuts and spirulina powder (if desired). Then, serve and enjoy!

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