Butterfly Pea Frozen Cake


This cake is not only delicious and a feast for the eyes, but the health benefits of this cake are endless due to the Butterfly Pea Powder, which is the star of this recipe.

If you would like to get in-depth info about Butterfly Pea Powder, check out our blogs:

👉 The healing powers of Butterfly Pea Flower

👉 The Ayurvedic Wonders of Shankhapushpi: The Butterfly Pea Flower

👉 Detoxing with Butterfly Pea Tea

Let's get started with the recipe of this cake!

What you need: 

  • Cake pan with a diameter of 18 cm
  • Food processor 


  • Base:
  • Filling:
    • 1 + 1/2 cups cashews (soaked)
    • 4 Medjoul dates
    • 1/2 cup filtered water
    • 1 tbsp almond butter
    • 1 tsp vanilla extract
    • 2 tbsp blue butterfly pea powder
  • Toppings:
    • 1 cup blueberries (can be frozen or fresh)
    • 2 tbsp almond butter
    • 2 tbsp coconut oil
    • 1 tbsp agave syrup (or maple syrup)
    • 1 tbsp shredded coconut


1. Prepare the Base:

  • Begin by pitting 6 Medjoul dates. Combine these with 1 cup of walnuts and 1/2 cup of almonds in a food processor until you achieve a crumbly, sticky consistency. 
  • Press this mixture evenly into the bottom of the cake pan to form the first layer.

2. The Filling

  • In the same food processor, blend the soaked cashews, 4 pitted Medjoul dates, 1/2 cup filtered water, 2 tbsp almond butter, 1 tsp vanilla extract and 2 tbsp blue butterfly pea powder until creamy.
  • Spread this mixture over the base and smooth it out.

3. Toppings

  • Put the blueberries on the filling evenly. Press slightly. 
  • Mix together in a bowl the almond butter, coconut oil and agave syrup until smooth and drizzle the mixture over the cake.
  • Sprinkle the shredded coconut over the cake

4. Freeze

  • Allow the cheesecake to freeze for at least 8 hours, preferably overnight, to ensure all layers are set and firm.

5. Serve:

  • Take your cake out of the freezer and cut into small pieces. This cake is very filling, so serve small portions. Enjoy!

Tips and Tricks:

  • Soak Your Cashews: For the creamiest texture, soak your cashews overnight. If short on time, a quick soak in hot water for an hour can work in a pinch.
  • Decorating: The sky's the limit with toppings! Vary with your favorite powerfoods.
  • Serving Tip: Dip your knife in hot water before slicing to achieve clean, beautiful cuts through the layers. 

Your Dynamic Snippet will be displayed here... This message is displayed because you did not provided both a filter and a template to use.

4-Layered Chocolate Cheesecake