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!
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