Lemon Berries & Cream Slice Cake – Raw Vegan

Summer vibes coming your way today care of this scrummy lemon berries and cream slice cake. Velvety smooth cashew-coconut based lemon cream is sandwiched between an extra-almondy crust (thanks to the addition of almond extract) and juicy sweet summer berries. Best eaten cold and oh so refreshing!

This beauty is perfect for afternoon snack or tea, obvi as dessert (and totally ok as breakfast if you’re like me!) and a total show stopper at parties! I served this in bite sized pieces for a clients party last week and everyone raved about it. I mean who doesn’t love berries and cream?!

Check out the video on my YouTube channel below! If you like please give a like, comment and subscribe to my channel to be notified as soon as new videos are posted. Would love some love over there!

Enjoy!

Kaity xx

recipe after the jump…

---

Print

Lemon Berries & Cream Slice Cake

Author Kaity Farrell

Yield 12 2" bars

Summer flavors sing in this vegan lemon cashew cream cake topped with berries and edible flowers!

Ingredients

Crust

• 1/2 cup raw almonds or almond meal
• 6 medjool dates, pitted
• 1/4 cup desiccated coconut, unsweetened
• 1/2 teaspoon sea salt
• 1/2 teaspoon almond extract

Cream

• 1 cup raw cashews, soaked for at least 2 hours to overnight
• 1/2 cup coconut milk
• 1/2 cup maple syrup
• meat from 1 young coconut (about 1/2-3/4 cup)
• zest from 1 lemon
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla bean powder
• 1/4 teaspoon sea salt

Berries

• 1 cup mixed fresh berries, sliced if large
• edible flower petals to garnish

Instructions

1. Process crust ingredients into a crumbly paste in a food processor or blender attachment such as the Blendtec Twister Jar shown in this post. Press crust into a parchment lined brownie pan.
2. Blend all of the cream ingredients until smooth and creamy in a high speed blender. Spread cream over crust and smooth top with a rubber spatula.
3. Arrange berries and flower petals on top of cream layer.
4. Freeze cake until solid, 8 hours or overnight.
5. Let cake sit at room temperature for 10 minutes before slicing. 
6. Cut cake into 12 bars and serve immediately. Enjoy!

Notes

• Store leftover cake covered in freezer until ready to eat. Will keep frozen for a few months.
• Maple syrup can be substituted with coconut nectar syrup or agave syrup.
• Green/young/jelly coconuts are larger and have the husk intact as shown in the photo above. They are mainly used for coconut water. You may also find young Thai coconuts that have been husked in the refrigerated section at your market. These are easier to open. Do not use a mature coconut (husked with hard dark inner shell) as the meat will be too hard.
• If you can't find young coconuts you can use 1/4 cup raw virgin coconut oil instead of the young coconut meat.

Did you make a recipe?

Tag @fareisle on Instagram and hashtag it #fareisle.

---

Prop Love:  Sweet Gum Co. serving board and salt spoon, Nade Studio naturally dyed table linens, East Fork Pottery ceramic bowl, Facture Goods brass and wood measuring spoons, Bee-Eco Wraps beeswax food wrap.