Tropical Lemon Cake – No Bake and Raw Recipe

Tropical Lemon Cake - No Bake and Raw

Pineapple and coconut base with 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. Also 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.

tropical lemon cake ingredients

Tropical Lemon Cake Recipe

  • Total time: 45m
  • Yield: 12 portions
  • Calories: 130 cal

Ingredients

Base

  • Pineapple, 1 medium cubed, skinned and core removed
  • Raisins, 100 g / cup
  • Buckwheat, 150 g / 1 cup
  • Sunflower seeds, 100 g / 1½ cup
  • Desiccated coconut, 100 g /  1 cup
  • Carrots, 2 grated

Topping

  • 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

How to Make Tropical Lemon Cake

  1. Whizz together all base ingredients in a food processor until the mixture is combined.
  2. Put into a dish and chill in the fridge for half an hour.
  3. Melt the coconut cream and then add all to a liquidiser.
  4. Blend until the topping is smooth then spread across the base.
  5. Chill for half an hour and then eat.
  6. Store in the fridge and it should last 3 or so days.

Tropical Lemon Cake Video Recipe


The cake can be kept in the freezer for a few months, take out an hour beforehand to defrost.

tropical lemon cake on a plate

Let us know if you make this tropical lemon cake – link to this page on your blog or tag us on social media. If you fancied a boozy version I think a bit of rum would be perfect in this.
Easy recipe for a raw tropical lemon cake

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10 thoughts on “Tropical Lemon Cake – No Bake and Raw”

    1. I believe since it’s titled raw. The buckwheat needs to soak overnight. That makes it tender to process with no need to cook. I’ve done it with other raw recipes.

  1. I used soaked and dehydrated buckwheat / sunflower seeds. But you can either use dry or soak and drain. If you are soaking and draining you will need to add more dried fruit and less fresh fruit to make up for the wet seeds. Hope that helps 🙂

    1. Bastian Nest and Glow

      Hi Ashvini, yes that would work great. I mainly used buckwheat to try to make this cake raw and grain free 🙂

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