Nut-free Raw Lemon Raspberry Cake (Vegan, Gluten-free, Oil-free)

Print Friendly, PDF & Email

It’s been months since I’ve uploaded this recipe of a raw lemon and raspberry cake. And even though I’ve made a nut-tree free version shortly after, it took me way too long to share this one with you. Well, here it finally is! My apologies if it is right outside raspberry season. Unless you are in the Northern hemisphere, then it should be perfect timing, I think 🙂

I think the combination of tart lemon and raspberries is one of the best ones that I’ve had in my live. I love the sweet-sour tingle on my tongue! 🙂 I find this nut-free version somewhat lighter than it’s nut-laden counterpart. But you’ll have to see for yourself 😉

And while the ingredients seem to a hell of a lot, it is actually only 9 (please correct me f I’m wrong).

For a 18cm (7inch) cake tin you’ll need:

For the crust:
1/2 cup (90g) buckwheat groats (soaked in filtered water for at least 4 hours, then drained)
3/4 cup (105g) dates, pitted and diced
1/2 cup (50g) desiccated coconut

For the lemon layer:
3/4 cup (110g) sunflower seeds (soaked in filtered water for at least 4 hours, then drained)
3/4 cup (105g) dates, pitted and diced
1 1/8 cup water (or coconut milk if it doesn’t need to be 100% raw)
1/2 cup (50g) desiccated coconut
1/3 cup lemon juice & zest
1 tablespoon cacao butter
1/2 teaspoon turmeric
1-2 pinches salt

For the raspberry layer:
2 cups raspberries (approx. 300g)
1/2 cup water (or coconut milk if it doesn’t need to be 100% raw)
1/2 cup (75g) sunflower seeds (soaked in filtered water for at least 4 hours, then drained)
1/2 cup (70g) dates, pitted and diced
1/4 cup (25g) desiccated coconut
1 tablespoon cacao butter
1 pinch salt

For garnish I’ve used dehydrated raspberries and desiccated coconut.

Preparation:

1. For the crust, pulse the buckwheat groats to relatively fine crumbles. Don’t worry if they get a little sluggish. Pour into a medium sized bowl.

2. Pulse the dates to fine crumbles and add to the bowl with desiccated coconut. Mix well.

3. Line the cake tin with baking paper. Pour the dough into the dough and press it evenly. Place in freezer while preparing the lemon filling.

4. For the lemon filling, blend all ingredients to a fine cream. This works best with a high-speed blender.

5. Take cake tin out of freezer and pour the lemon filling it. Spread evenly and put the cake tin back into the freezer while preparing the raspberry layer.

6. For the raspberry layer, mix all ingredients to a fine cream. Take cake tin out of freezer and pour the raspberry layer on top. Spread evenly. Sprinkle with garnish if desired and place in freezer until it is quite solid.

7. Let defrost a little before taking out of the cake tin. Cut when it is still quite solid. This way you will have nice and clean cuts.

Enjoy! 🙂

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

2 thoughts on “Nut-free Raw Lemon Raspberry Cake (Vegan, Gluten-free, Oil-free)

Leave a Reply

Your email address will not be published. Required fields are marked *