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!! 

4.0 from 2 reviews
Meyer Lemon and Blueberry Icebox Cake (Gluten Free, Vegan, Raw)
Serves: 8-10 slices
  • ½ cup raw almonds
  • 1 cup gluten free rolled oats
  • 1 cup chopped, pitted Medjool dates
  • ¼ teaspoon salt
  • 3 large frozen bananas cut into 1-2 inch chunks
  • 2 tablespoons almond milk
  • 1½ teaspoons gluten free vanilla extract
  • 1 cup frozen organic blueberries
  • 2 cups raw cashews, soaked in water for at least 30 minutes preferably overnight
  • ⅓ cup coconut oil, in liquid form
  • ½ cup raw honey
  • ¼ cup freshly squeezed Meyer lemon juice
  • 1 tablespoon Meyer lemon zest
  • 1 – 2 tablespoons water, if needed
  • ½-3/4 cups sliced raw almonds for garnish
  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- 1½ 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 1½ – 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.
Inspired by Tasty Yummies

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


Food is for sharing :)Pin on PinterestShare on FacebookTweet about this on TwitterShare on TumblrShare on StumbleUponShare on Google+Email this to someonePrint this page
Tagged with →  

26 Responses to Meyer Lemon and Blueberry Icebox Cake (Gluten Free, Dairy Free)

  1. Lynell says:

    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.

  2. Avi says:

    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?

  3. happy birthday to your 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.

  4. 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

  5. Rose | The Clean Dish says:

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

  6. Ricki says:

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

  7. Wow, what a gorgeous cake, wishing your husband a very Happy Birthday as well!

  8. Emma says:

    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.

    • Meg says:

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

  9. Krsitin says:

    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.

  10. Monica says:

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

    • Meg says:

      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.:)

  11. Jolene Lake says:

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

    • Meg says:

      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.

  12. shelley says:

    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.

    • Meg says:

      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!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: