Meyer Lemon and Blueberry Icebox Cake

Meyer Lemon and Blueberry Icebox Cake {Beard and Bonnet} #glutenfree #dairyfree

Today is a very important day, it is Todd’s birthday! We have big plans for the weekend, but tonight we are following our tradition of the birthday boy’s choice of meals at home. No rules for this little tradition, he just picks what he REALLY wants and I make it. 

Meyer Lemon and Blueberry Icebox Cake {Beard and Bonnet} #glutenfree #dairyfree

I did want to surprise him with something special though, so besides his present and his requested meal with no dish duty I whipped up this Meyer Lemon and Blueberry Icebox Cake! Don’t let those fantastic layers trick you into thinking this cake is difficult. It’s not! If you can blend it, you can make it.  

Meyer Lemon and Blueberry Icebox Cake {Beard and Bonnet} #glutenfree #dairyfree

I love the combining the flavor of Meyer lemons with blueberries, it is a true match made in heaven. Sweet and tart, creamy and crisp this cake really has everything you could possibly want in a decadent dessert. 

Meyer Lemon and Blueberry Icebox Cake {Beard and Bonnet} #glutenfree #dairyfree

Happy birthday to my wonderful husband! I love you so much that I cannot even put it into words. I am lucky to have you in my life and cherish every single moment we are together. Now hurry home so we can eat some cake!! 

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Meyer Lemon and Blueberry Icebox Cake (Gluten Free, Vegan, Raw)

  • Author: Beard And Bonnet
  • Yield: 8-10 slices 1x

Scale

Ingredients

  • 1/2 cup raw almonds
  • 1 cup gluten free rolled oats
  • 1 cup chopped, pitted Medjool dates
  • 1/4 teaspoon salt
  • 3 large frozen bananas cut into 12 inch chunks
  • 2 tablespoons almond milk
  • 1 1/2 teaspoons gluten free vanilla extract
  • 1 cup frozen organic blueberries
  • 2 cups raw cashews, soaked in water for at least 30 minutes preferably overnight
  • 1/3 cup coconut oil, in liquid form
  • 1/2 cup raw honey
  • 1/4 cup freshly squeezed Meyer lemon juice
  • 1 tablespoon Meyer lemon zest
  • 12 tablespoons water, if needed
  • 1/23/4 cups sliced raw almonds for garnish

Instructions

  1. Make the crust: In the bowl of a food processor fitted with the “S” blade combine the almonds, oats, dates, and salt. Process until the ingredients begin to clump together, about 1- 1 1/2 minutes. Transfer the mixture to an 8-inch spring form pan, gently pressing the crust into the pan and around the edges until the crust layer is level and smooth.
  2. Blueberry “Ice Cream” Layer: In the bowl of a clean food processor fitted with the “S” blade combine the frozen banana pieces, almond milk, and vanilla extract. Process until the mixture resembles the consistency of soft serve ice cream; this will take at least 1-2 minutes. If your food processor seems to be struggling feel free to add another tablespoon of almond milk. Once the bananas are to the right consistency add the frozen blueberries and process again, scraping the sides as necessary, until the berries are incorporated and the mixture resembles soft serve ice cream. Pour the “ice cream” over the crust and smooth the top with a silicone spatula. Gently tap the pan against the kitchen counter to release any air bubbles that are trapped in the filling and place in the freezer until set, about 1 1/2 – 2 hours.
  3. Meyer Lemon “Cheesecake” & Almond Layers: In the bowl of a clean food processor fitted with the “S” blade or in a high powered blender combine the soaked cashews, coconut oil, honey, lemon zest and juice. Blend until completely smooth, stopping to scrape the sides as necessary. This step can take anywhere from 1-3 minutes depending on the strength of your machine. Pour the blended cashew layer over the partially frozen blueberry layer. Smooth the top with a rubber spatula until even and gently tap the pan against the kitchen counter to release any air bubbles that are trapped in the filling. Sprinkle the sliced almonds over the top of the cashew layer and press in gently with the palm of your hand. Place the pan back in the freezer for 6-8 hours or overnight until completely set.
  4. To serve: Place the spring form pan on the counter at room temperature and let it sit for 10-15 minutes. Gently remove the side wall of the pan from the cake. Slice and serve. Store any uneaten cake completely wrapped in the freezer.

Notes

Inspired by Tasty Yummies

To make vegan: simply substitute the honey for agave or cane sugar syrup.

 

30 Comments

  1. Lynell February 21, 2014 at 8:26 am

    This looks like a fantastic dessert. Fancy even! 🙂 I like the combo of blueberry and lemon, I’ll have to give this one a try.

    Reply
    1. Meg February 21, 2014 at 2:05 pm

      haha! Thanks Lynell, you are going to really like this cake, I just know it.

      Reply
  2. Avi February 21, 2014 at 11:01 am

    Wow! That looks absolutely amazing! So glad my birthday is in less than 2 weeks, going to make this for sure!
    What kind of honey did you use?

    Reply
    1. Meg February 21, 2014 at 2:05 pm

      Happy early birthday Avi!! I used a locally sourced honey that I found at our farmers market.:)

      Reply
      1. Avi March 3, 2014 at 5:13 am

        Thank you!
        I am making it two days!! So excited!!
        Back to honey, the raw (hard kind) or the liquid kind? Sorry for all the question.

        Reply
        1. Meg March 3, 2014 at 7:53 am

          No problem Avi! The liquid kind:) I cant wait to hear all about your cake!

          Reply
  3. Dixya @ Food, Pleasure, and Health February 21, 2014 at 12:23 pm

    happy birthday to your husband..you are such a sweet wifey. I just got my hands on meyer lemons not too long ago, I would love to make this icebox cake next time.

    Reply
    1. Meg February 21, 2014 at 2:06 pm

      Thanks Dixya! I would love to know what you think about it when you make it:)

      Reply
  4. Beth @ Tasty Yummies February 22, 2014 at 12:55 pm

    I cannot get over what a beautiful cake this is, lady! The colors are insane. I am sure he gobbled it right up. He is one lucky man 😉 xo

    Reply
    1. Meg February 22, 2014 at 7:02 pm

      Thanks Beth!! I wish you could have shared it with us and he did totally gobble it all up. haha!

      Reply
  5. Rose | The Clean Dish February 23, 2014 at 3:55 pm

    Holy smokes!! What a stunning cake & AMAZING photos! Awesome job 🙂

    Reply
    1. Meg February 24, 2014 at 11:30 am

      Awww thanks Rose!!

      Reply
  6. Ricki February 24, 2014 at 2:33 pm

    What a gorgeous dessert! I love the colored layers–and everything in this sounds delicious. Beautiful photos, too. 🙂

    Reply
    1. Meg February 24, 2014 at 3:39 pm

      Thank you so much Ricki!

      Reply
    1. Meg February 26, 2014 at 8:59 am

      Thank you Sylvie!

      Reply
  7. Emma March 13, 2014 at 9:58 pm

    This looks fantastic. My brother recently asked me to make him a no sugar added ‘healthy’ birthday cake with blueberries. Just a question. How strong was the banana flavor in this? Thanks.

    Reply
    1. Meg March 13, 2014 at 11:31 pm

      Emma,
      Thank you and I hope he likes it! You cannot even really taste the bananas due to the blueberries sort of taking over.

      Reply
  8. Krsitin March 21, 2014 at 11:58 am

    Do you think there would be any issues in using a 9-inch springform pan instead? That’s the only size springform I have and was just wondering if the recipe would need any other adjustments.

    Reply
    1. Meg March 21, 2014 at 3:19 pm

      I think it would be fine, just not as tall as mine in the picture. I hope you enjoy the cake!

      Reply
  9. Monica June 28, 2014 at 11:50 am

    Currently doing paleo. What could i sub for the oats or can i completely take them out?

    Reply
    1. Meg June 28, 2014 at 1:50 pm

      Monica, I would probably try and up the almonds to 1 cup and add 1/2 cup of another type of nut like pine nuts or raw walnuts. Let me know how it works out if you give it a try.:)

      Reply
  10. Jolene Lake June 28, 2014 at 2:12 pm

    Just so u nut jobs know dates aren’t vegetarian they are pollinated by wasps that die inside them and u eat them.

    Reply
    1. Meg June 30, 2014 at 7:13 am

      Hi Jolene, thanks for sharing. But before you start calling people names, you ought to have your facts straight. Wasps have nothing to do with dates. You’re thinking of figs. Dates and figs are not the same thing.

      Reply
  11. shelley May 5, 2015 at 9:01 pm

    This cake looks amazing and perfect for my vegan daughter’s upcoming Birthday! I think I will suprise her with it. One question, instead of honey would maple syrup or rice syrup work the same. My daughter doesn’t eat honey as it’s an animal product.

    Reply
    1. Meg May 6, 2015 at 7:11 am

      Yay! Shelley, you can absolutely use maple or agave and both would be delicious. I haven’t worked with rice syrup so I am unsure how it would affect the taste. I hope you both enjoy it as much as we do!

      Reply
  12. Melissa January 28, 2016 at 8:34 pm

    I made this tonight looks good so far and tastes yummy from my licks…..
    serving tomorrow for a birthday dessert…

    Reply
    1. Meg January 29, 2016 at 7:38 am

      YAY!!! I hope you enjoy it as much as we do 🙂

      Reply
  13. Suzanne July 6, 2016 at 4:10 pm

    Hi there- this looks delicious and I’d like to try making it very soon. Are there any suggestions on what I can substitute in for the bananas? Both my husband and myself don’t care for them. Could we try all blueberries? Thanks in advance!

    Reply
    1. Meg August 7, 2016 at 7:35 am

      Hey Suzanne, hmmm…I have never tried making it with all blueberries, but you could definitely give it a try…the bananas break down into sort of a soft serve consistency when blended. Please, let me know how it turns out!

      Reply

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