Hands up if you love raw cakes?! Hands up if you want to stop eating so many nuts?! Us too, so we just had to make a nut free raw cake and ta-da… here it is! Our Paleo Raw Lemon Cake is all kinds of amazing and it’s 100% nut free! YAY!
Hope you love it as much as we do! Paleo Raw Lemon Cake get in our bellies!
Always merrymaking,
Emma + Carla
paleo raw lemon cake (nut free)
2014-11-06 01:23:50
Serves 12
Print
Prep Time
30 min
Total Time
2 hr
Stuff you need
for the base
- 2 cups unsweetened desiccated coconut
- 3/4 cup pitted dates (soaked in boiling water for at least 10 minutes)
- 1/3 cup coconut oil
for the filling
- 3 cups shredded coconut
- 1 cup coconut milk
- 1/3 cup coconut oil
- 2 tbs raw honey (or rice malt syrup)
- juice of 1 lemon
- rind of 1 lemon
Now what
- Line an 20 x 20cm slice tin with baking paper (or use a silicon mould).
- Start with the base. In a food processor (we use our vitamix) whiz the drained dates and coconut oil until a smooth paste forms.
- Add the coconut and whiz until combined.
- Transfer the mixture in to the prepared tin and press out evenly to cover the base.
- Place in to the freezer.
- Now for the filling.
- In a food processor (we use our Vitamix) whiz the coconut until crumbly.
- Add the coconut oil, coconut milk, honey, lemon juice and ¾ of the rind and whiz until smooth.
- Pour the filling mixture on top of the base, shake the slice tin to even out the top.
- Add the remaining lemon rind to the top of the cake.
- Place the cake back into the freezer for at least 1 hour before slicing and serving with mixed berries.
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