Raw Coconut Lime Cake

By Chef: Heidi Turunen
Posted: March 31, 2015


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Are your taste buds ready to go on a little tropical getaway? This rich and creamy coconut lime cake will make it happen, and it just so happens to be all raw, vegan, gluten-free and refined sugar free as well. Enjoy!


  • 1 cup walnuts
  • 1 cup desiccated coconut
  • 1 cup sultanas
  • 1 tbsp lime zest
  • 1/2 tsp vanilla powder
  • 3 cups of cashew nuts
  • 1 1/2 cup coconut cream (RFR tip — blend young Thai coconut meat with just enough water to turn into a thick cream)
  • 1/3 cup coconut oil
  • 1/2 cup coconut flour
  • zest of 2 limes
  • juice of 3 limes
  • 1/4 cup maple syrup


  1. Place all the crust ingredients into a food processor until slightly sticky dough is formed. Press the mixture in the bottom of a cake tin and set aside.
  2. Place all the filling ingredients into a food processor and run until smooth and creamy. You don’t want the mixture to be too thick, so if it is, add a bit more liquid (water or coconut cream).
  3. Pour the filling over the crust and place the cake in the freezer to set. Cut into slices and decorate with lime zest before serving. Enjoy!