This raw cake is surprisingly easy to make, tastes amazing and is naturally gluten, dairy  and refined sugar free. I kind of wish I could take credit for the recipe, but at least the pictures are all mine. Which of course means I had the pleasure of both cooking and eating it! Lucky me.

A while back I was contacted by two lovely ladies, who asked me if I (Straightforward Nutrition) would like to be part of their up coming giveaway competition, to win a fancy Ninja Blender, over on Instagram. I thought it sounded like lots of fun as well as a great opportunity to connect with other like-minded souls so I said, yes of course. Influxr is a website and an online community which is about connecting and inspiring each other to keep going on the journey to health, fitness and happiness. Inspiring, encouraging, motivating and empowering people to take control over their own health is very much part of what I do as a Nutritional Therapist, so being part of this competition was really a no-brainer. And the truth is we can not really achieve greatness all by ourselves. We need someone who got our back from time to time.

Who inspires you? Did you ever take some time and think about who YOUR everyday heroes are? There are so many things and people who inspires me every day to keep moving forward, to pick myself up when things are tough and who helps me grow and develop into an even better version of myself. I am blessed to have some amazing friends (you know who you are) but I have also found a lot of inspiration, particularly foodie and health related inspiration through various food blogs. You will find a selection of them here.

 

raw lemon cheese cakeraw lemon cheese cake

 

 

 

 

 

 

 

 

 

 

 

 

 

Having positive people in your life is another source of inspiration and something I am constantly consciously aspiring to be one of those. Why? Simply because positive people have more fun! It makes sense, doesn’t it? And the word to focus on here is consciously. You will at some point have to CONSCIOUSLY decide what it is you want (whatever that is). So go get it 🙂

Anyway, back to the recipe. If you have never tried a raw cake before, I urge you to give this one a try. They are incredible easy to make and taste great. No white sugar involved either. Or white flour for that matter, so this makes a perfect dessert for all your “free from” friends. Paleo friendly, coeliac approved and raw, vegan. Just don’t invite someone with a nut allergy though and you will be sorted.

 

raw lemon cheese cake

This giveaway competition was run over on Instagram, over the course of a week. Each day the contestants where given one main ingredient to create a dish around. The winning recipe was based using lemons as the star of the show. The lovely @orsomethingsweet came up with this winning combination. It’s a super simple wholesome cake recipe, just as we like it here on Straightforward Nutrition. A perfect way to celebrate that Spring has finally sprung. I’ve made some slight alterations to the original recipe, but very modest ones.

When styling and shooting this blog post I really realised that I want a cake stand.It would make for a way better photo along with my vintage cake knife, which I currently have put in a safe place – Out of sight, out of mind kind of a place, it seams…

 

raw lemon cheeese cake

 

Raw Lemon ‘Cheese’ Cake with Summer Berries

Serves 6-8 comfortably

Crust:

1 cup raw walnuts

1/4 cup dessicated coconut

6 medajool dates, pitted

Filling:

2 cups (200g) raw cashew nuts, soaked overnight

3 tbsp maple syrup

1 tbsp vanilla extract

juice of two medium sized lemons + zest of 1 lemon

4 tbsp coconut oil, melted

Make the crust first by placing walnuts, dessicated coconut and dates in your food processor. Blend until you have a sticky dough. To make this process a little easier, give the walnuts a whirl first on their own so they are crumbly before you add in dates and coconut. Line your cake tin with some cling film at the bottom. Take out the dough and press it firmly into your spring form.  Set aside.

To make the cashew nut filling, simply place all the ingredients in your food processor. If you have a strong blender, like a Vitamix, then use that instead for a smoother finish. But it will work OK in your food processor too. Blend and keep scraping down the sides as you go along. Once you have a smooth creamy mixture, it’s done. Add the cream to your base and then place the whole thing in the freezer for a few hours to set.

Remove the cake from the freezer about 30 min before serving and decorate with berries of your choice. I went for some carmelised lemons, strawberries and raspberries, but you can use anything you have to hand really. Serve with more berries if you wish. Store any leftovers in the freezer. That is if you have any left…

N.B. I used an 8″ spring form here. If you use a larger form or want a thicker cake, increase the quantities of the ingredients.

 

raw lemon cheese cakeraw lemon cheese cake