Raw Lemon Cakes

Those raw lemon cakes are perfect to have ready in the freezer to have as a little snack or serve as small cakes whenever you like. They are super easy to prepare and are vegan, gluten & refined sugar-free so they are a really nice treat for the little once as well.<3 

The cakes are quite rich so I like to cut them into smaller cake squares to enjoy and take them out of the freezer approx. 5 minutes before serving. 

If you like a thicker topping layer you can double all of the topping ingredients. - I have done that myself a couple of times :-)

Raw Lemon Cake Recipe 

Vegan & gluten-free

Ingredients

For the base

250g cashew nuts 

150g desiccated coconut 

20 pitted Medjool dates

3 tbsp lemon juice

A pinch of salt 

For the topping - you can double all of the ingredients if you prefer a thicker topping layer.

125g cashew nuts, best soaked overnight or for at least a few hrs 

½ cup coconut oil 

½ cup maple syrup

1 tbsp lemon zest

4 tbsp lemon juice 

1 tsp vanilla extract 

Direction 

Start by preparing a tin (approx 30cm x 20cm) with baking paper. Then place all the base ingredients into a high speed blender or food processor and blend until well combined. - If it's not sticking together you can add a tablespoon of water to the mixture and process again. Tip this mixture into your lined tin and press it down evenly to form the base layer of your cakes. Place the tray into the freezer while you start on the topping. 

Clean your food processor/high speed blender and add all the topping ingredients to the blender and process until smooth and creamy. Once smooth, take your tray out of the freezer and pour the topping evenly over the base. Smooth an even out the topping layer with the back of a spoon. Optionally you can sprinkle your lemon cakes with some lemon zest or coconut flakes and return the tray to the freezer to set for at least an hour. Once set, cut into small squares and enjoy. <3