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Raw Vegan Blueberry Lemon Pound Cake with Lemon Butter Icing

For the cake:

1/3 cup walnuts
1 cup dates (soaked for softer dates at least 10 minutes)
1 apple, peeled, cut, & cored
1/2 lemon
1/2 orange
1/3 cup freeze dried blueberries
1t orange & lemon zest mixed
1t vanilla
1/4t lemon extract
1/8t sea salt
1/3 cup pysillium husks
2T golden flax seeds, ground
1/3 cup fresh or frozen blueberries
pecans, chopped
fresh or frozen pineapple, diced

Mix together in food processor, walnuts, apple, lemon, orange, freeze dried blueberries, zest, vanilla, lemon extract, and sea salt until smooth. You may add in some pecans and pineapple if you like a little more substance in your cake. Just pulse them in so you still have some chunks. Transfer dough to medium sized bowl and hand mix in, flax, psyllium, and blueberries. We put our dough into a 7 inch springform pan to form the cake. Transfer to a mesh dehydrator sheet and dehydrate at 145 degrees for one hour. Lower temperature to 115 degrees for several more hours (6-7). Pour lemon icing over top of cake. Set in refrigerator to harden up and then you can add another layer of icing to it! Keep in refrigerator. Will last for several days. It never lasts that long in our house so don’t know exactly how long it will last for.

Lemon Butter Icing:

1/4 cup coconut butter
1T cashew butter
1/4 cup hot water
1t lemon extract
1T pure maple syrup

Blend all ingredients in high speed blender until smooth.