Lemon Raspberry Cake
 
Prep time
Total time
 
This gem of a cake is not only delicious and nutritious but it is temptingly beautiful as well with its bright raspberry color demanding attention. Laced with coconut, cahsews, lemon, honey and vanilla, its a sure winner that's a joy to serve and eat!
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
FILLING:
  • 2½ cups cashews
  • 1 cup desiccated coconut
  • ¼ cup lemon juice zest of one lemon
  • ¼ - ½ cup honey (to taste)
  • ½ cup coconut oil (warmed until liquid)
  • 2 teaspoons vanilla essence little water if needed
TOPPING:
  • 1 cup raspberries, fresh or frozen (if frozen let thaw)
  • ⅓ of the filling mixture
Instructions
  1. Place cashews into a food processor and process until broken down into a bread crumb like mixture.
  2. Add coconut, lemon juice, lemon zest, honey, coconut oil and vanilla essence and pulse until mixture is smooth and creamy. Add a little water (a tablespoon at a time) if needed to allow mixture to blend together.
  3. Pour ⅔ of the mixture (just eyeball it) on to top of base.
  4. Add the raspberries to the remaining ⅓ of the mixture in blender and process until smooth and creamy.
  5. Pour mixture on top of lemon filling and place in fridge for an hour or so until firm and set before serving.
ENJOY
Recipe by Carolyn Hansen Fitness at https://carolynhansenfitness.com/articles/nutritously-delicious-lemon-raspberry-cake/