This raw cake here is my all-time favorite. It is so fresh and flavorful. Not to mention beautiful with this bright yellow color! Usually the people that come by for a visit get a piece of this one, since I usually have it stocked up in the freezer and I even served it on my son’s first birthday, where it was a hit.
Lemon and turmeric raw cake
Prep time
Cook time
Total time
Recipe type: raw, vegan, gluten free, dairy free
Ingredients
- Base
- 100 g cashews
- 100 g almonds/walnuts/pecans
- 260 g soft (or pre-soaked) dates, pitted
- lemon zest from ½ a lemon
- ¼ tsp sea salt
- Filling
- 300 g cashews
- 1,5 dL lemon juice
- 0,5 dL water
- 1 dL + 3 tbsp agave
- 1 dL coconut oil, melted
- 1 tsp turmeric powder
- zest of 1 - 1 ½ lemon (depending on size)
- zest of 1 orange
- Spirulina coconut cream (optional)
- 1 can full fat coconut milk or cream*
- ½ tsp vanilla essence, to taste
- 1-2 tbsp icing/powder sugar, optional
- pinch (or ⅕ tsp) of spirulina powder, optional
Instructions
- If possible, soak the cashews for 30 minutes - both for the base and for the filling - then drain and rinse afterwards before use.
- For the base: Put the nuts in the food processor and process for about 1 minute. Then put the dates, the lemon zest and the salt in and process until it forms a nice and thick paste.
- Find your cake pan and put either a baking paper or plastic wrap on the bottom (so it covers the whole tin on the inside), add the paste in and smooth it evenly out with either your fingers or a plastic wrap. Put it in the freezer while you make the filling, and wash your food processor to continue.
- For the filling: Put the cashews in the food processor and process for about 1 minute. Then put the lemon juice, agave syrup, turmeric powder, coconut oil, lemon zest, orange zest and water in and process for about 15-20 minutes, or until the filling becomes silky smooth and bright yellow. It’s a good idea to stop and scrape down the sites few times during the process.
- When the filling is ready, pour it into the cake pan, on top of the base layer. Freeze for at least two hours or preferably overnight. Enjoy with a little whipped coconut cream - but feel free to skip it since they cake is just as good on its own.
- For the coconut cream: Take the coconut cream from the refrigerator, without shaking it, and scrape out only the thickened cream (not the liquid) it in a large mixing bowl. (You can reserve the liquid for e.g. smoothies or soups). Whip the cream with a hand mixer or stand mixer until the cream is thick enough.
- Add in the powder sugar, the vanilla extract and the spirulina powder and mix for about an additional minute or two. Taste and adjust as needed.
Notes
- I recommend using a 23 - 25 cm cake pan (9 - 10 inch)
- If you decide to make this one, and possibly freeze it, I would recommend freezing it without the coconut cream. It can be kept in the fridge for up to a week and in the freezer for up to 3 weeks
- When I make it as a birthday cake, I use a 23 cm/9 inch diameter cake pan and sometimes increase the recipe by ⅓ to make the cake even taller
* I usually store my few cans of coconut milk or cream in the fridge, to make it easier to whip up some coconut cream. To make the cream it is essential to use only the hard white part of the coconut, otherwise the cream gets too liquid. Also, I sometimes prefer using coconut cream since it yields more coconut whipped cream than using full fat coconut milk, because it contains more cream and less liquid.
| Allergens - nuts |
- If you decide to make this one, and possibly freeze it, I would recommend freezing it without the coconut cream. It can be kept in the fridge for up to a week and in the freezer for up to 3 weeks
- When I make it as a birthday cake, I use a 23 cm/9 inch diameter cake pan and sometimes increase the recipe by ⅓ to make the cake even taller
* I usually store my few cans of coconut milk or cream in the fridge, to make it easier to whip up some coconut cream. To make the cream it is essential to use only the hard white part of the coconut, otherwise the cream gets too liquid. Also, I sometimes prefer using coconut cream since it yields more coconut whipped cream than using full fat coconut milk, because it contains more cream and less liquid.
| Allergens - nuts |
Nutrition Information
Serving size: the whole cake is approx. 16 servings | Calories: 314 kcal | Fat: 20 g | Trans fat: 0 g | Carbohydrates: 31 g | Fiber: 3 g | Protein: 6 g
2 Comments
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