Tropical Lemon Cake – No Bake and Raw Recipe

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.

tropical lemon cake ingredients

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

Play on YouTube

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

Tropical Lemon Cake - No Bake and Raw

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.

Yield: 1 raw cake

Tropical Raw Cake

Tropical Raw Cake

Pineapple and coconut base with tangy mango lemon frosting. It’s no bake so very easy and quick to make.

This healthy cake is full of nutrition and taste.

Prep Time 35 minutes
Total Time 35 minutes


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

Lemon Frosting

  • 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


  1. Whizz together all base ingredients for the raw cake 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 lemon cashew topping is smooth then spread across the base.
  5. Chill the raw cake for half an hour and then eat.
  6. Store in the fridge and it should last 3 or so days.

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Nutrition Information



Serving Size


Amount Per Serving Calories 294Total Fat 17gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 1064mgCarbohydrates 35gFiber 4gSugar 22gProtein 6g

[recipe pin=”279082508144408024″]

Tropical lemon cake that's no-bake, raw and healthy #rawvegan #healthycake #glutenfree #nobake

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!

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19 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 🙂

    1. I don’t think that would work as they are too different and flax won’t be ground in a food processor. How about pumpkin seeds instead?

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