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Blueberry Lavender Crunchy Gluten-Free Dairy-Free Cake Recipe

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★★★★★

4.7 from 51 reviews

This Blueberry Lavender Crunchy Cake is a decadent gluten- and dairy-free treat featuring rich dark chocolate layers complemented by a creamy cashew-blueberry-lavender frosting. The cake combines the earthy depth of coffee and the subtle floral notes of lavender, balanced with the natural sweetness of honey and lime. Perfect for those seeking an indulgent allergen-friendly dessert with a burst of fresh blueberry flavor and a crunchy texture from the chocolate filling.

Ingredients

Scale

For the Cake

  • 400 g dark chocolate (50-70%)
  • 6 eggs
  • Pinch of salt
  • 4 tbsp coconut oil
  • 4 tbsp oil (for example sunflower)
  • 130 g (3 dl, ⅞ cup) rice flour
  • 2 tbsp honey (optional)
  • 1 tsp instant coffee
  • ½ tsp baking soda

For the Frosting

  • 300 g (5 dl, 2 cups) cashew nuts (soaked overnight)
  • 120 g (2 dl, ½ + ⅓ cup) blueberries (fresh or frozen)
  • 1 tsp dried lavender
  • 4 tsp lime juice
  • Zest of 1 lime
  • 2 tbsp honey
  • 2 tbsp coconut oil
  • 2 dl oat yogurt

For the Filling

  • 50 g dark chocolate (70%)

Instructions

  1. Preheat oven: Set the oven to 175°C (350°F) to prepare for baking the cake layers.
  2. Melt chocolate and coconut oil: Gently melt the 400 g dark chocolate and 4 tbsp coconut oil together using a bain-marie or microwave until smooth.
  3. Whip egg whites: Separate eggs, place egg whites in a bowl with a pinch of salt, and beat until firm peaks form. Set aside.
  4. Mix cake batter: Combine egg yolks, 4 tbsp sunflower oil, rice flour, instant coffee, baking soda, and optional honey into the melted chocolate mixture. Mix thoroughly but gently.
  5. Fold in egg whites: Using a spatula, carefully fold spoonfuls of the whipped egg whites into the chocolate batter. Avoid overmixing to keep the batter light and airy.
  6. Prepare pans and bake: Line two 16 cm (6½ inch) springform pans with baking paper, grease edges, and divide batter evenly between them. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  7. Cool cakes: Remove the cakes from the oven and let them cool completely in the pans.
  8. Prepare frosting: Drain and dry the soaked cashew nuts. Combine cashews, blueberries, dried lavender, lime juice, lime zest, honey, coconut oil, and oat yogurt in a blender. Blend until smooth and creamy.
  9. Chill frosting: Refrigerate the frosting for at least 30 minutes to allow it to thicken and harden slightly.
  10. Chop chocolate filling: Roughly chop 50 g dark chocolate with a knife to create chocolate crumbs for the filling.
  11. Slice cake layers: Remove cakes from pans once cooled, level tops with a knife, then cut each cake horizontally in half, creating four layers in total.
  12. Assemble cake: Place the first cake layer on a serving plate. Spread a thin layer of frosting evenly on top and sprinkle some chocolate crumbs gently, avoiding the edges.
  13. Repeat layering: Continue layering frosting and chocolate crumbs between all cake layers. Cover the entire cake with a very thin crumb coat of frosting.
  14. Chill and finalize frosting: Refrigerate the assembled cake with remaining frosting for at least 30 minutes to set. Then frost the cake again with a thicker, smooth layer of frosting, covering top and sides fully.

Notes

  • Soaking cashews overnight ensures a creamy and smooth frosting texture.
  • Instant coffee enhances the chocolate flavor without adding a strong coffee taste.
  • Honey is optional; adjust sweetness according to preference or dietary needs.
  • Rice flour keeps this cake gluten-free while providing a delicate crumb.
  • Ensure cakes are completely cooled before layering to prevent frosting from melting.
  • Lavender used in frosting is dried; use culinary-grade to avoid bitterness or pesticide residues.
  • Store the cake refrigerated and consume within 3-4 days for best freshness.

Keywords: blueberry cake, lavender cake, gluten free cake, dairy free dessert, cashew frosting, chocolate cake, healthy cake, vegan option

Find it online: https://kitchenbyclara.com/blueberry-lavender-crunchy-gluten-free-dairy-free-cake-recipe/