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Simple Lemon Creme Cake with Fresh Strawberries

I have a confession to make. I love raw vegan desserts because I can eat them anytime and not feel guilty. Let me clarify...I don't feel guilty about anything I eat. It just makes me feel like a decent mom when I give my kids cake for breakfast.


We woke up this morning and had leftover cake. Guilty as charged. What? I juiced a pineapple for them too. lol

My sister came over this past weekend and I had to make this dessert. She loved it! Woohoo!

I filmed a video about it too. Check it out.

Be sure to subscribe to my Youtube channel here....


 This cake is creamy without the overwhelming flavor of lemon. The strawberries are a perfect touch and the crust is an excellent combination of sweetness and salt.

This recipe is adapted from Ani Phyo's vegan cheesecake recipe. I didn't feel the cake tasted anything like cheesecake, so I changed the name, made a couple of measurement adjustments, and added fresh fruit. This is still Ani's recipe though.

Some tips:

*You can skip the coconut flakes.  It's only used to make lifting the cake out of the serving dish easier.  Another confession? I didn't like coconuts until I became a vegan.

*If you don't have vanilla bean, use 1 teaspoon of vanilla extract instead.

*Use no more than 1/2 cup of lemon juice if you don't want an overwhelming lemon taste.

*You don't have to soak your raw cashews but it will give your cake a more creamy consistency, if you do.

Lemon Creme Cake w/ Strawberries-No Bake

by Brown Vegan


    • 1 ½ cups raw macadamia nuts
    • ½ teaspoon sea salt
    • ½ cup dates, pitted
    • ¼ cup coconut flakes (optional)
    • 3 cups raw cashews, soaked for about 3 hours in water
    • ½ cup lemon juice
    • ¾ cup agave nectar
    • ½ cup coconut oil
    • 1 vanilla bean or 1 teaspoon vanilla extract
    • 1/3 cup water, as needed


    To make crust, process macadamia nuts and salt for about 20 seconds in a food processor. Slowly add in dates until mixed well.

    Dust the bottom of a dish with coconut flakes and flatten crust on top.

    Set aside.

    To make filling, add filling ingredients in the food processor (expect water) and mix for about 30 seconds. Slowly add water as needed in the food processor to make a creamy consistency. Pour on crust and freeze for about 2 hours to allow cake to set.

    Top with fresh strawberries.

    You can also make a strawberry sauce by cutting fresh strawberries into halves, sprinkling on a little sugar and allow to sit covered for about 15 minutes to marinate.

    Will keep in the refrigerator for a week.

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