Pineapple and coconut base with a tangy mango lemon frosting. This tropical lemon cake is perfect for a summers day. It’s no bake so very easy and quick to make. Just blend the base and topping then layer in a tin.
I use two lemons as I like it quite zesty, if you don’t like it as lemony just use one lemon. If your lemons are un-waxed and untreated it really balances out the flavour to add the zest of one lemon to the topping. The bitter zest mixes with the sweet and sour to give a fuller flavour.
The ingredients for this no bake cake are above. It’s just fruit, seeds and cashew nuts making it full of good stuff.
You may think my pineapple looks a bit past it, but due to living in the UK when pineapples are beginning to look a bit off is just when they are perfect to eat! If you’re ripening a pineapple put it somewhere warm in sunlight and eat once the top leaves pull away.
Tropical Lemon Cake Video Recipe
The cake can be kept in the freezer for a few months, take out an hour beforehand to defrost.
Let us know if you make this tropical lemon cake – link to this page on your blog or tag me on social media @nestandglow. If you fancied a boozy version I think a bit of rum would be perfect in this.
If you like buckwheat check out my recipe for 3-ingredient sprouted buckwheat bread.
Raw Cake Base
- Pineapple, 1 medium cubed
- Raisins, 100g / ⅔ cup
- Buckwheat, 150g / 1 cup
- Sunflower seeds, 100g / 1½ cup
- Desiccated coconut, 100g / 1 cup
- Carrots, 2 grated
- Lemons, 2 juiced
- Cashews, 150g / 1 cup
- Mango, 1 medium cubed
- Maple syrup, 4 tablespoons
- Coconut cream, 4 tablespoons
- Turmeric, just a pinch to add colour
- Whizz together all base ingredients for the raw cake in a food processor until the mixture is combined.
- Put into a dish and chill in the fridge for half an hour.
- Melt the coconut cream and then add all to a liquidiser.
- Blend until the lemon cashew topping is smooth then spread across the base.
- Chill the raw cake for half an hour and then eat.
- Store in the fridge and it should last 3 or so days.
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Amount Per ServingCalories 294 Total Fat 17g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 11g Cholesterol 0mg Sodium 1064mg Carbohydrates 35g Net Carbohydrates 0g Fiber 4g Sugar 22g Sugar Alcohols 0g Protein 6g
I love using buckwheat in so many recipes as it’s naturally gluten-free, inexpensive and high in nutrition. You can use another seed if you prefer, like sunflower seeds, but the mild nutty taste carries flavour so well.
Limes work just as well in this recipe. But for some reason as the icing is yellow I have to use lemons otherwise my brain gets confused.
This is my take on a carrot cake with a healthy, gluten-free and tropical twist!