Delicious Raw Lemon Cake with Coconut

“I’m not upset that you lied to me, I’m upset that from now on I can’t believe you.”
Friedrich Nietzsche
 
Unlike the phrase from Nietzsche, this cake will not disappoint you. Scary fresh and freakin’ delicious, and of course, amazingly easy to make!

So did I get your attention?

After the last raw cerry cake that I made, there were a lot of positive feedback and one request, a request to make a lemon raw cake. So there it is.
To be honest, I wasn’t very sure, because it was simple improvisation, but it turned out pretty dasty.

There you go, the ingredients:
For the base:

  • 1 and 1/2 cup raw cashew;
  • 1 and 1/2 cup boneless dates;
  • 2-3 tbsp coconut;

Lemon layer:

  • 1 cup raw cashew;
  • 1 cup raw almonds;
  • 2-3 tbps sweetener – honey, agave syrup;
  • 1/2 cup lime juice;
  • zest of 2-3 limes;
  • 1/2 cup coconut butter;
  • 2 tbsp coconut;
  • 5 tbsp almond milk;
  • 2 packages vanilla sugar;

Preparation:
Base: Add the cashew, dates and the coconut into a blender and grind to coarse crumbs. Once it’s ready, pour it into a cake form, sprinkle with unsweetened cocoa.Using your hands, form the bottom layer and put into the fridge to cool for 30min.

Lemon layer: Add all ingredients into the blender and grid until you have homogeneous mixture.
If it’s too dense, add some more almond milk or lemon juice /the one you prefer/.
If it’s too liquid, then add more ot the coconut /2-3 tbps./

Once you’re ready, pout the lemon mixture onto the base and add into the fridge for minimum 3-4 hours to cool.

Bon apetit and until the next time!

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