by Buffy Ellen 0 Comments

I've got a brand new recipe video for you! My favourite one yet, so I hope you love it too. Oh and this recipe - four layers of absolutely heavenly deliciousness. We’re still enjoying our glorious summer here in NZ, so perfect time to make the most of those last few punnets of fresh bluebs. This cake is divine – exactly what your next celebration is calling for. Or just make it for mid week suppers like we do! It’s so light and luscious, there’s no reason to reserve this one only for special occasions.


As always, I’ve tried to sneak a bit of extra vege in there too – with beetroot in the top layer. The base is entirely nut free, so kinder on your wallet and adds a lovely dimension instead of the typical almond/date combo. Plus I’ve included a fully nut free version (filling included), as well as a gluten free option, so either way I've got you covered.

    BLUEBERRY & BEETROOT CAKE - healthy, plant-based, raw, vegan, dairy free, refined sugar free, low sugar, high protein, nut free base, recipe, begoodorganics

      Yes this virtuously violet Blueberry and Beetroot Cheesecake is…

      • Done in a blender
      • No cooking required
      • Gorgeously layered
      • Light and fluffy, packed full of fruit, and
      • Brimming with antioxidants from the blueberries and beetroot

      BLUEBERRY & BEETROOT CAKE - healthy, plant-based, raw, vegan, dairy free, refined sugar free, low sugar, high protein, nut free base, recipe, begoodorganics

      Watch the video above (or on YouTube here) and let me know what you think. I’m having so much fun making these vids each month, so hope you’re loving them too. If you’ve got any feedback do let me know - it's always a treat to hear from you!

            BLUEBERRY & BEETROOT CAKE - healthy, plant-based, raw, vegan, dairy free, refined sugar free, low sugar, high protein, nut free base, recipe, begoodorganics

              Beets beets beets
              I love beetroot so much it’s no surprise I’ve already talked about it in quite some detail, in this Turkish Delight Chocolate Bars post here and this Raw Beetroot Salad post here. I eat beetroot on an almost daily basis, with it being such a great affordable ingredient and in season almost all year round. This Raw Beetroot Salad here is an absolute weekly staple for us, and if you have a food processor with a grating attachment, or a Thermomix, you can make it in minutes. It’s the perfect thing to add to your work-day lunch salad, or on the side for dinner.

              BLUEBERRY & BEETROOT CAKE - healthy, plant-based, raw, vegan, dairy free, refined sugar free, low sugar, high protein, nut free base, recipe, begoodorganics

              I’ve also been loving this Beetroot Powder from BioBalance lately. Initially, I wasn't sure how much I would use it, given how much I love whole raw beets already, but I've actually found it invaluable in the kitchen! It’s the perfect thing to throw into smoothies in a flash, to colour icings on cakes or slices (try it in this Healthy Coconut Ice here), or to add to hummus (try this Roast Garlic Hummus recipe here and throw in a tablespoon at the end). I made this gorgeous layer cake a few weeks back for Tony’s birthday (a rather large milestone, no guesses he said please), which was meant to be a renewed take on my Summer Strawberry Cheesecake crossed with my Chocolate Raspberry Layer Cake. Then just before I poured the final pink layer, I thought, hang on – beetroot opportunity! And so this cake was born.

                BLUEBERRY & BEETROOT CAKE - healthy, plant-based, raw, vegan, dairy free, refined sugar free, low sugar, high protein, nut free base, recipe, begoodorganics

                I hope you love it, and I would be beyond stoked if you make it for your loved ones too. Tony was so into it, he’s since requested three remakes. Three! (and the second two we didn’t even share with anyone else). It’s lighter than most raw cheesecakes due to the significant berry content, and is also only very mildly sweet (like all my recipes). So do taste test as you go (I know, it’s a tough life), and add a dash more sweetener if you feel the need.

                BLUEBERRY & BEETROOT CAKE - healthy, plant-based, raw, vegan, dairy free, refined sugar free, low sugar, high protein, nut free base, recipe, begoodorganics

                Let me know what you think in the comments below, or over on Facebook. Or take a pic of your remake and tag me on Instagram (use @begoodorganics and #begoodorganics in the main caption, and @begoodorganics in the pic, so I don’t miss you from my feed). Remember my girls and I pick one of your glorious remakes to share each week on Facebook and Insta, so I'd love one of our upcoming ones to be yours!

                And remember if you enjoy this vid, please do share it with your friends. You can share it from YouTube here, or on FB when it goes live on Saturday.

                Have a fantabulous Fri-yay, and til next week, stay happy and well.

                x Buffy-Ellen

                PS If you like this recipe, pin it on Pinterest, share it on Facebook or Twitter, or recreate it on Instagram - I love seeing what you're up to. And if you're not already subscribed to my weekly recipe emails, be sure to do that hereDon't miss my next video either by subscribing to my YouTube channel here.

                Blueberry and Beetroot Cheesecake

                BLUEBERRY & BEETROOT CAKE - healthy, plant-based, raw, vegan, dairy free, refined sugar free, low sugar, high protein, nut free base, recipe, begoodorganics 2

                RAWVeganVegetarianPaleoDairy FreeGluten FreeWheat FreeNut FreeSugar FreeSoy FreeOrganicCruelty Free

                Please note - if you are wanting to meet any of the specific dietary requirements above, please read my notes below the recipe.

                Makes one 20 cm (7.5 inch) cake, serves 12

                Takes 30 minutes (+ 4 hours set)

                Make with

                Want to make this recipe but missing an ingredient? Simply click on the ingredient link to go to our store and order it online. We deliver to NZ, Australia and internationally daily.

                Always use certified organic, local and fairly traded ingredients wherever possible

                Base
                1/2 c sunflower seeds (soaked for 8 hours or overnight)
                1/2 c oats
                1/2 c desiccated coconut
                3/4 c dates
                1 tbsp coconut oil (melted)
                1tsp vanilla extract
                1/4 tsp sea salt

                Filling
                2 1/2 c cashews (soaked)
                1/2 c water
                1 lemon (juice and flesh)
                1 tsp vanilla extract
                1/4 tsp sea salt
                1/3 c brown rice syrup, coconut nectar or other sweetener
                1/2 c coconut oil (melted)
                1/2 c cacao butter (melted)
                2 c blueberries
                4 tsp beetroot powder

                To Top
                1 c fresh berries + edible flowers (if desired)
                Sesame seeds
                Cashew Macadamia Chia Cream is also a delicious choice

                How to
                1. To make the base, blend sunflower seeds, oats and desiccated coconut in a food processor until well chopped but still with some chunky texture.
                2. Add dates one by one while the motor is still running. Then add remaining base ingredients and blend until well combined.
                3. Pour the mixture into a 20cm spring form cake tin with the base of the tin lined with baking paper. Press the mixture down with a spatula until firm and flat. Place in the freezer to firm.
                4. Blend all the filling ingredients, except coconut oil, cacao butter, blueberries and beetroot, in a food processor or blender until completely smooth, scraping down the inside of the food processor a few times to remove lumps. The mixture should be completely smooth like a thick cream.
                5. On a low setting, slowly pour in three quarters of the coconut oil and cacao butter, and put aside the remaining liquid for the blueberry layer.
                6. Pour half of the cream mixture into a bowl, and set aside. Then, add the blueberries and the rest of the coconut oil and cacao butter to the remaining cream mixture in the blender, and process until well combined.
                7. Remove base from freezer and, using half of the plain cream mixture set aside, spread evenly on top of the base. Return to the freezer until the cream layer is firm. Repeat this step with half of the blueberry mixture and then again with the remaining cream layer once the blueberry has set.
                8. Add the beetroot powder to the remaining blueberry mixture and process until well combined. Add this final layer to the cake once the second cream layer has set.
                9. Place in the freezer overnight and then in the morning remove from the tin and place in the fridge. I like to slice and serve this around half an hour after removing from the freezer to maintain a lovely firm texture, similar to an Italian semifreddo. You can also slice the cake and return to the freezer in individual slices to remove from the freezer as you need.
                10. Serve with fresh berries (or whatever fruit you would like) and some coconut yogurt or my Cashew Macadamia Chia Cream!
                Notes
                • If you have a springform cake tin like me you only need to line the base for this cake. If you have a silicon tin you don’t need to line it at all. If however you have a regular tin that’s not springform, you’ll need to line the base and sides so you can remove the cake - lining with cling form wrap in this instance works best. Please though if you do choose to use cling wrap, source a biodegradable version - it’s not my favourite kitchen product and I try to minimise wherever possible!
                • By adding in the coconut oil and the cacao butter while the blender is on a low setting ensures that they wont get a chance to solidify. This creates the smooth and creamy texture of the filling. 
                • I've used blueberries here however the recipe works brilliantly with other berries such as raspberries or boysenberries. It would also be delicious made with Black Dorris plums!
                • I used fresh, organic berries, however, frozen berries can be great for the filling too.
                • To make this recipe gluten free, simply replace the oats with another 1/4 c of sunflower seeds and desiccated coconut. Alternatively, you could replace the oats with dehydrated buckwheat. Both these options will also make it paleo.
                • If you have nut allergies, you can make this cake entirely nut free by replacing the cashews with these amazing watermelon seeds here. If you're a nut-free gal/guy, you need these watermelon seeds in your life! Amazing almost-cashewy goodness all in the form of a seed.

                BLUEBERRY & BEETROOT CAKE - healthy, plant-based, raw, vegan, dairy free, refined sugar free, low sugar, high protein, nut free base, recipe, begoodorganicsBLUEBERRY & BEETROOT CAKE - healthy, plant-based, raw, vegan, dairy free, refined sugar free, low sugar, high protein, nut free base, recipe, begoodorganics

                Made with love thanks to:

                BioBalance
                Nature Baby
                Vitamix

                Video by Jess Blair

                PS - the lovely plates, linen and cutlery I’ve used are from
                Citta Design.
                The cast iron pan I used to gently melt my coconut oil and cacao butter, meanwhile, is from Lodge - my absolute favourite at the moment!



                Buffy Ellen
                Buffy Ellen

                Author

                Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.




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