no sweetener raw citrus cake

No Sweetener Raw Citrus Coconut Cake.

We LOVE this cake for many many many reasons. One, it looks darn pretty, right? Two, we sweetened this baby with absolutely NOTHING! Y’all don’t need no sweetener, you’re sweet enough! Three, it’s a ridicuslously easy base cake that’s easy to change up with different flavours! If you want something chocolatey, then add some paleo chocolate, if you want a berry cake, add berries to the filling, if you want a kiwi cake, add some kiwis to the filling, if you want a peach vanilla cake… add peaches and vanilla.

You get the picture, right? Turn this no sweetener raw citrus coconut cake in to your craziest, wildest cake of your dreams!

Here’s to no sweetener raw citrus coconut cake! Boomshakalaka! Pow! Pow!

Always merrymaking,

Emma + Carla

P.s if you LOVE this cake… then you’re going to LOVE our sweetener free GOOD FAT cake (it’s choc coconut flavour and all kinds of yum!).

healthy natural real food raw lemon cake2

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no sweetener raw citrus coconut cake
Serves 8
Prep Time
20 min
Total Time
1 hr 20 min
Prep Time
20 min
Total Time
1 hr 20 min
stuff you need
for the base
  1. 1 cup macadamia nuts
  2. ½ cup unsweetened desiccated coconut
  3. 1/3 cup coconut oil
for the filling
  1. 2 cups unsweetened shredded coconut
  2. 1 cup coconut milk
  3. 1/3 cup coconut oil
  4. rind and juice of 1 lemon
  5. If you need sweetener add 1-3 tbs. 100% maple syrup or raw honey
now what
  1. Line a 20 x 20 cm (8 x 8 inch) slice tin with baking paper (or use a silicone mould).
  2. Start with the base.
  3. In a food processor (we use our vitamix) whiz the macadamia nuts and coconut oil to form a smooth butter.
  4. Add the shredded coconut to the butter and whiz again until completely smooth.
  5. Transfer the smooth mixture in to the prepared tin and shake the tin gently to even out the mixture.
  6. Place in to the freezer.
  7. Now for the filling.
  8. In a food processor (we use our Vitamix) whiz the coconut till crumbly.
  9. Add the coconut oil, coconut milk, lemon juice and ¾ of the rind and whiz until smooth.
  10. Pour the filling mixture on top of the base, shake the slice tin to even out the top.
  11. Add the remaining lemon rind to the top of the cake.
  12. Place the cake back into the freezer for at least 1 hour before slicing and serving.
Merrymaker tip
  1. Dress up this super simple cake with fresh berries! Yum!
Merrymaker Sisters | MerryBody Online Studio: Unlimited Yoga, Pilates and Meditation

Comments 17

  1. Hi girls! Another great one here – love the promotion of sweetener free treats! have you tried/ would you recommend another nut to use for the base? Macadamia nuts are so pricey over in the UK!

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    Ohhh. You could go with any nut really! We imagine cashews would be fairly similar to the macadamias! We’re loving the no sweetener as well! We really don’t need it!

  3. Yum can’t wait to try this!! If I’m making it a day ahead do you store it in the freezer?? And how long would it need to defrost when I serve? Thanks!!

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    Hi Kelly! Thanks! We absolutely LOVE this cake! YUM! You can totally store it in the freezer, just leave around 4 hours to thaw it out and pre slice too! If you’re making a day ahead you can store in the fridge 🙂 e + c

  5. Can’t wait to try this! A little confused as to what to do with the 2 cups of shredded coconut under ‘for the filling’, I assume it just gets whizzed up with the rest of the ingredients? Thanks!

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  7. When your recipes call for coconut milk, are you using canned or a carton? There’s a huge fat and water content difference.

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  9. Couldn’t wait to make this and it reminds me of coconut ice! Left it to freeze for an hour or so and then sliced it – and the layers separated! Any tips for preventing this from happening? Unfortunately, it’s now only fit for my consumption (hee-hee!)

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  11. Hello! Love your recipes ?
    How long can i store this in the freezer for? I started making it for my friends birthday but its still a week away, hope im not a little too organised for once!!

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    Hehe! YAY! You can store it in there for the week, make sure it’s covered well so it doesn’t get that freezer smell! Then thaw out 2 hours before hand 🙂 Lucky friend! Thanks Jacqui!

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  14. It never occurred to me to use shreddd coconut in the same way I use nuts in raw cake. This my have revolutionised my dessert repertoire. I can’t wait to try more flavours. I’m thinking mocha.. strong coffee in place of the lemon juice, and a chocolate base. Yummmmm

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