This strawberry lemon cake has beautiful presentation and is actually super simple to make! Once you've formed a crust with cashews and coconut flakes, make the zesty lemon filling, freeze, and then top with "icing" and plenty of fresh strawberries. Decadent and delicious!

Raw Strawberry Lemon Summer Cake [Vegan]

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For the Crust:

  • 1/2 cup cashews
  • 1/2 cup coconut flakes
  • 2 tablespoons agave nectar
  • Zest from 1 lemon
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice

For the Zesty Lemon Filling:

  • 3 1/2 cups soaked cashews
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup agave nectar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup coconut oil
  • 1 tablespoon sunflower lecithin

For Topping:

  • Fresh strawberries


  1. Start by processing the ingredients for the crust in a food processor. Process the dry ingredients first. Form a crust in the bottom of a spring pan and set aside.
  2. Blend all the ingredients for zesty lemon cake filling in a blender. Blend everything except the coconut oil and sunflower lecithin. Add the coconut oil and sunflower lecithin at the very end.
  3. Fill the spring-form pan with 3/4 of the cake filling and set 1/4 aside in a bowl. Put the spring pan in the freezer for 3-4 hours and the bowl with 1/4 part cake filling in the freezer for 1-2 hours. Let it set until it has a firm consistency similar to icing. When it has reached the firmness that you want, let it rest in the refrigerator until the cake is ready.
  4. Finish the cake by removing the spring pan.
  5. Put the "icing" in a piping bag and decorate the top of the cake. Top with strawberries, slice, and serve.


Photograph by Malin Morner.


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