Refreshing and healthy ginger and lemon cake, that is really easy to make! If you are a fan of healthy desserts that are easy to make, you will love this cake. It is made with just a few basic ingredients, but the flavor is simply amazing. The crumbly mango and coconut crust is topped with a tangy lemon topping that has a generous amount of ginger added to it for a depth of flavor.
Lemon adds a nice soft flavor and makes the cake really refreshing. And cashews make it so creamy, that it just melts in your mouth. This recipe is perfect if you love zesty desserts. It has a bit of a kick to it, but it has a lovely balance with the sweetness of the mangoes and coconut nectar, so it’s not too tart.
As usual ➛ no-bake, raw, vegan, dairy free, gluten free, refined sugar free and 100% delicious. I really hope you enjoy making this recipe.
- For the crust
- 1 cup desiccated coconut
- ½ cup gluten-free rolled oats
- 1 cup dried mango
- ¼ cup coconut sugar
- 2 tablespoon coconut nectar
- 1 tablespoon coconut oil, melted
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ⅛ teaspoon pink himalayan salt
- For the cream layer
- 2+1/2 cup cashew, soaked
- 1 teaspoon vanilla bean paste
- ½ cup nut milk
- 3 tablespoon coconut nectar
- 3 tablespoon coconut oil, melted
- zest and juice one and a half of large lemons
- approximately 3 inch piece of ginger, grated
- ½ teaspoon mixed spice
- ⅛ teaspoon pink himalayan salt
- For the crust - Add the dried mangoes and process until chopped, remove from food processor. Next add in the desiccated coconut, oats and coconut sugar and process until they turn into a fine powder.
- Add the remaining base ingredients and chopped mangoes to a food processor and process until it resembles fine crumbs and sticks together when pressed. Press into the base of lined 6 inch round cake pan and place in the freezer.
- For the cream layer - Soak 2,5 cup of cashews for 4 hours or overnight. Rinse the soaked cashews under running water.
- Add all the ingredients to a high-speed blender and blend until smooth and silky. Pour the lemon cream over the base.
- Set aside the remaining lemon cream to pipe on the top later. Cover and place into the refrigerator.
- Place the cake in the freezer for a few hours (about 6 hours) or until the cake is frozen. Once set carefully remove from the tin.
- Take your leftover lemon cream out of the refrigerator (if not in perfect pipeable consistency place them into freezer for about 20 minutes) and pipe on top of the cake. Decorate with lemon slices and dried edible flowers.
- Leave to thaw before serving. Store in the refrigerator or freezer. Enjoy!
THINKING OF TRYING THIS RECIPE?
As always, I absolutely would love to see and hear your feedback.
▻ Nothing makes me happier than to see recreations of my recipes made all around the world. Take a picture and share it on Instagram, be sure to tag me #deviliciouslyraw ⭒✰I can’t wait to see your amazing creations✰⭒
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