Lemon Cake

INGREDIENTS:

Makes 1 12” round cake:

FOR THE BASE:
  • 200g Buckwheat groats
  • 150g whole almonds
  • 1 teaspoon pink salt
  • 8 dates
  • 40ml coconut netar
  • 1/2 teaspoon cinamon
  • 1/2 teaspoon vanilla
  • 50ml coconut oil (mealted)
FOR THE CAKE:
  • 600g whole cashew nuts
  • 100ml coconut oil (mealted)
  • 200ml coconut milk
  • 3 lemons (zest and Juice)
  • 40ml coconut netar
  • 1/2 teaspoon apple cider vinger
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon pink salt

METHOD:

For the Base:
  • In a food processor grind your buckwheat groats and almonds with your cinamon down until super fine
  • Add your Salt and give a quick pulse
  • Add your dates and blend until they are fully broken down into your flour
  • Stop the blender and add your coconut oil, nectar and vanilla paste
  • Blend again until your mix forms a sticky dough
  • With a damp hand press this mix into a bottomless cake ring on a tray lined with baking parchment.
  • Place into the fridge to start the setting process whilst you make the cheese cake
For the Cheesecake:
  • Soak your cashew nuts in water for 1 hour before use
  • Drain and rinse nuts before use.
  • Zest and juice your 3 lemons
  • Add all of the ingredients to a high speed blender and blend until super smooth
  • Pour your mix out onto the base that is in your fridge and give it a little shake to get rid of any air bubbles
  • Place back in the fridge for a minimum of 8 hours to set. (use the freezer if you want to speed up the setting)