Recipe: Lemon Cake With A Touch Of Raspberry

A morning I woke up with the intense desire to be creative in the sweet kitchen and this is what came out of it. This lemon cake with a touch of raspberry with a chocolate layer is so indulgent and has the ability to satisfy any sweet cravings. As always this cake is vegan, gluten free, refined sugar free yet 100% delicious. For this recipe you will need an 8 inch or 21 cm cake form.


1 ½ cup shredded coconut (150 g)
1 ¼ cup Medjool dates, pitted (200 g)
2 tbsp. freeze-dried raspberries (double if you want more raspberry flavor)

Lemon layer:
6 ½ cup frozen cauliflower rice, frozen or thawed (700 g)
6 tbsp. maple syrup
3 tbsp. cold-pressed virgin coconut oil
1 tsp. vanilla bean powder
the zest and juice from half a lemon
4 tbsp. arrowroot powder

Chocolate layer:
1 cup coconut oil (3 dl)
3 tbsp. carob (or cacao)
Dash of cinnamon

Lemon slices and freeze-dried raspberries
Bliss bites:
¾ cup Medjool dates, pitted (125 g)
¼ tsp. vanilla bean powder


Place the ingredients in the food processor and blend until you have a sticky consistency.
Place the crust in a 8 inches or 21 cm form lined with baking paper. Press the crust evenly into the bottom of the form with the back of a spoon. Place in the freezer while you make the chocolate layer.

Chocolate layer:
Melt the coconut oil in a pot over low heat; as soon as it has melted, remove from the heat. Sift in the carob and cinnamon and whisk. Allow to set for 30 minutes, stirring frequently. After 30 minutes, remove the crust from the freezer and pour on top in an even layer. Place the crust back in the freezer.

Lemon layer:
Place the cauliflower in a pot along with 1 tbsp. water and fry at high heat. Once soft (it takes about 5 minutes), place the rice in the blender along with the rest of ingredients and blend until you have a smooth crème. Season the crème with lemon and maple syrup.
Place the crème back in the pot and turn up the heat while stirring frequently so it doesn’t burn. When the crème boils remove from the heat. Allow to cool for 45-60 minutes in a bowl.
Remove the crust from the freezer, distribute the crème evenly on to the crust and smooth out the surface. Place it back in the freezer for another 30 - 60 minutes until the crème has a stiff surface.

Bliss bites:
Place the ingredients for the bliss bites in the food processor and blend until combined. Season with vanilla powder. Roll into balls and place in the freezer while the cake is cooling.

Place the bliss bites on top of the cake along with the lemon slices and sprinkle with freeze-dried raspberries.