(I got this pic off the internet – it looks like the finished cake for this recipe. I’ll post my own cake the next time I make it!)

This cake is simple to make and a delicious end to a gathering with friends, or a birthday celebration. I’ve served it with a blueberry-rhubarb-ginger compote as well as crushed strawberries. Next time it will be with peaches. :o)

Adapted from Minimalist Baker Creamy Vegan Lemon Bars


  • 1 cup gluten free oats
  • 1 cup almonds
  • 2 Tbs coconut sugar
  • 1/4 tsp sea salt
  • 1 Tbs maple syrup
  • 4 – 5 Tbs virgin coconut oi (melted)


  • 1 cup raw cashews, soaked for 4 hours
  • 1 cup coconut cream (put a can or full fat coconut milk in the fridge for at least 4 hours and use only the hardened top part)
  • 2 Tbs arrowroot powder
  • 1/2 cup fresh squeezed lemon juice
  • pinch sea salt
  • 1/4 cup maple syrup
  • zest from one lemon (about 1 heaping Tbs)
  1. Preheat oven to 350 degrees.
  2. Line the bottom of an 8- or 9-inch spring-form pan with parchment paper. Lightly oil the sides of the pan with coconut oil.
  3. Make the crust: put the oats, almonds, coconut sugar and sea salt in a food processor or blender and mix on high until a fine meal is achieved. Put this in a medium bowl and add maple syrup and 4 Tbs of coconut oil. Mix together and add extra oil if the mixture is too dry. It should stick together when squeezed between 2 fingers. Press into the prepared pan using a flat bottomed glass to press down firmly and evenly.
  4. Bake 15 minutes, then increase heat to 375 and bake for another 5 to 8 minutes until the crust is starting to brown. Remove from oven and allow to cool
  5. Filling: drain cashews, then put them in a high speed blender with the coconut cream, arrowroot powder, lemon juice, sea salt and maple syrup. Blend until completely smooth. Taste and add extra lemon juice or maple syrup as needed. Add the lemon zest and pulse a few times to incorporate.
  6. Turn oven back down to 350.
  7. Pour filling into crust, and then tap on counter to release air bubbles.
  8. Bake for 20 to 23 minutes until the edges look slightly dry, and the centre appears ‘jiggly’ but not liquidy.
  9. Allow to cool on the counter for about 30 minutes and then transfer to the fridge at least 4 hours.
  10. Decorate with lemon or lime zest and/or fruit of your choice, or slice the cake and top individual servings with fruit compote.
  11. Freezes very well.

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