This tangy and creamy lemon cake is a 100% vegan, no-bake dessert. In our home, we don’t eat desserts like that every day because it is quite heavy and fatty, still, it is a great showpiece and occasionally we indulge ourselves with this divine cake.
- 2 cups of soaked overnight almonds (use boiling water to help the skin removing later)
- 2 cups of dry dates or raisins
- 1 teaspoon lemon zest
- 2 tablespoons of agar agar (vegetable replacements for gelatin)
- 4 cups of soaked overnight cashews (about 600g)
- 1 cup of soft coconut butter*
- 4 tablespoons of coconut milk*
- 1/4 cup coconut oil (melted)
- 1/2 cup of maple syrup or agave nectar or more (to taste)
- 1/2 cup of lemon juice
- lemon zest of 2 lemons
- 2 tablespoons of curcuma (or less, for color)
*Sometimes I buy coconut milk in a can. Once opened the butter is separated and sits on top of the can, whilst the milk lies on the bottom. I scoop the whole top layer out and I add some of the milk from the bottom of the can.
Process the almonds in a food processor or a high-speed blender and move them to a separate bowl. Next process the dates to a paste. Once that’s done, mix it with almonds in a bowl into one paste.
Line the base of a 20cm loose-bottomed cake tin with baking parchment. Press the crust ingredient into the bottom of the tin and chill in the fridge while making the topping.
Dissolve the agar agar in water in a small pot, bring it to a boil and let it simmer for about 2 minutes. Let it cool while.
Place remaining ingredients in a food processor or blender and mix it all well until creamy. Add agar agar and mix more. Taste and adjust to your flavour and colour with more maple syrup, lemon juice and curcuma.
Once ready, pour it over the crust and leave it in a fridge for at least 2 hours or overnight. Serve!