paleo raw lemon cake2

Paleo Raw Lemon Cake (nut free).

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

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paleo raw lemon cake (nut free)
Serves 12
Prep Time
30 min
Total Time
2 hr
Prep Time
30 min
Total Time
2 hr
Stuff you need
    for the base
    1. 2 cups unsweetened desiccated coconut
    2. 3/4 cup pitted dates (soaked in boiling water for at least 10 minutes)
    3. 1/3 cup coconut oil
    for the filling
    1. 3 cups shredded coconut
    2. 1 cup coconut milk
    3. 1/3 cup coconut oil
    4. 2 tbs raw honey (or rice malt syrup)
    5. juice of 1 lemon
    6. rind of 1 lemon
    Now what
    1. Line an 20 x 20cm slice tin with baking paper (or use a silicon mould).
    2. Start with the base. In a food processor (we use our vitamix) whiz the drained dates and coconut oil until a smooth paste forms.
    3. Add the coconut and whiz until combined.
    4. Transfer the mixture in to the prepared tin and press out evenly to cover the base.
    5. Place in to the freezer.
    6. Now for the filling.
    7. In a food processor (we use our Vitamix) whiz the coconut until crumbly.
    8. Add the coconut oil, coconut milk, honey, lemon juice and ¾ of the rind and whiz until smooth.
    9. Pour the filling mixture on top of the base, shake the slice tin to even out the top.
    10. Add the remaining lemon rind to the top of the cake.
    11. Place the cake back into the freezer for at least 1 hour before slicing and serving with mixed berries.
    Merrymaker Sisters | MerryBody Online Studio: Unlimited Yoga, Pilates and Meditation https://themerrymakersisters.com/

    Comments 10

    1. What can you use instead of dates for this raw lemon cake? fructose friendly in this household.

    2. Post
      Author
    3. made this on the weekend. Very nice, even though im not a coconut fan.
      thought i would work out the calories per slice and nearly died.
      1786 calories each, my slab made 16 pieces.
      I didnt realise how many calories were in a cup of coconut and this recipe has 5 cups.
      Next time i will be checking that before i make another recipe.

    4. Post
      Author

      Hi Rosie, here at merrymaker HQ we’re all about nourishing ingredients! We don’t believe all calories are equal, that’s why we focus on the ingredients. This cake is super healthy as it contains no sugar, grains, gluten or dairy! We wouldn’t recommend eating the whole thing at once but a slice as a treat is more than ok! You can read more about our food philosophy here; https://themerrymakersisters.com.au/our-story/

    5. Hi Rosie, although nuts and coconut do have a lot of calories, I actually changed my way off eating to be ‘clean’ and lost 3 kilos in a month

    6. Post
      Author
    7. could you do this as a berry cake instead of lemon? Or could you add berries as well as keep the lemon? Good to know you can swap for rice malt in the base 🙂

    8. Post
      Author
    9. Does this need to be kept in the freezer? Would it go okay at room temp for an afternoon tea?

    10. Post
      Author

      Hi Angela! How long would it be out for? It is a raw cake… so you could probably freeze then allow to sit in room temp for maybe 1.5-2 hours before eating.

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