Lemon Drizzle Seed Cake Recipe

lemon drizzle seed cake recipe

This raw and gluten-free cake is deliciously lemony and moist. Topped with a lemon coconut icing and sweetened purely with fruit. You can add a sweetener to the icing if you like, but I do like a slightly sour lemon icing that cuts through the intense sweetness of the base.

lemon drizzle seed cake - raw vegan
Maybe this lemon drizzle won’t be the most viral raw cake as it doesn’t look anything special but I think it tastes pretty good. Being free of flour, gluten, nuts, oil and just sweetened with fruit it’s hard to find a fault in this healthy raw cake!

Lemon Drizzle Seed Cake Video

This is sweetened purely with dried fruit using dates and raisins in the base. You could add a liquid sweetener like maple syrup in the topping but personally I think it’s sweet enough as it is. I like a slightly sour topping with a very sweet base.

lemon drizzle seed cake - nut free

Many raw cakes can be quite dry, but this one is moist but firm.

It’s free of any added oils and is just made from heart-healthy seeds. The topping is not totally smooth, it’s more like fine snow. If you want something smooth then replace the icing with the cashew frosting from the carrot and beetroot cake and add extra lemon.

lemon drizzle raw vegan seed cake

I’m using sprouted and dehydrated sunflower seeds in this recipe as they are easier for your body to absorb. You can make your own by soaking sunflower seeds in a pinch of salt overnight then drying in a dehydrator for 8-10 hours. Or dry an oven on the lowest possible setting while tossing regularly for an hour or so. It may sound like a faff but I get into the habit of sprouting and drying a big batch of sunflower seeds once a month. I like to use sunflower seeds as they are cheap, full of nutrition and not as moorish as cashews.

lemon drizzle seed cake gluten free

The raisins can be replaced with any other vine dried fruit like sultanas or currents. The same with the dates – apricots and figs also work well.

This recipe does freeze well, just remember to slice before freezing so you can defrost a slice at a time.

Lemon Drizzle Seed Cake Recipe

  • Total time: 15m
  • Yield: 16 servings
  • Calories: 120 cal
  • Print Recipe


  • 1 cup / 175g pitted Dates
  • 1 cup / 150g Raisins
  • 2 cups / 280g Sunflower seeds
  • 4 Lemons
  • 3/4 cup /  75g desiccated Coconut
  • splash of Water, for blending


  1. Into a food processor add the dates, raisins, sunflower seeds and the juice of two lemons.
  2. Blend until the dough starts to form one big ball.
  3. Spread this mixture flat in your dish.
  4. Place the coconut and juice of the last two lemons into a small blender with a splash of water and blend until creamy. Add just enough water to make a creamy icing that can be spread.
  5. Spread the icing on the base and sprinkle with grated lemon zest from 2 lemons.
  6. Enjoy straight away or place in the fridge to firm up and eat within 5 days.

Equipment: Blender / food processor & 8″ Square dish

lemon drizzle seed cake recipe - Raw Vegan, Paleo, Gluten-free and Nut-free

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2 thoughts on “Lemon Drizzle Seed Cake”

  1. I really recommend people make this recipe. Something so nice with lots of fresh zesty lemon and it’s nut free so doesn’t stick around in your tummy digesting

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