• Raw Lemon baby cakes
  • Raw Lemon baby cakes
  • Raw Lemon baby cakes
  • Raw Lemon baby cakes
  • Raw Lemon baby cakes
  • Raw Lemon baby cakes

Raw Lemon baby cakes

Gluten Free – Refine Sugar Free – Dairy Free – Vegan

Why raw desserts?

Raw treats are made of whole, and plant based ingredients. When you eat foods in their ‘whole’ state, you are gaining a higher level of nutrients than what you would from eating processed foods. Your body recognises these whole foods and knows exactly how to efficiently digest and absorb all of their essential nutrients. Raw deserts contain healthy fats, such as cashews, coconut oil and in this case, avocado – These types of healthy fats are a lot more beneficial for our insides, compared to the processed fats that are typically found in frozen deserts; for example, dairy products and refined sugars.

These fully raw Lemon & Avocado baby-cakes are the perfect alternative for a light, creamy, citrusy and sweet dessert! They are not only super simple to make, but are free from all of the nasties that we should all be trying to avoid. A cashew biscuit base, filled with a zingy citrus layer, and topped with a light Avocado cream. It may seem a little odd to add Avocado to a raw desert but it provides for the most amazing consistency and balances the sweet and citrus flavours of the lemon filling. This desert ticks all of the boxes! From taste, texture and beauty, to its nutritionally dense profile.

This plant-based dessert is easily adapted into cake/slice form by doubling the recipe – It keeps in the freezer for up to two months and is great to have stored on standby when those late night sugar cravings kick in!

Yay for guilt free deserts!


What you will need;

6 silicone cupcake cases
High powered blender or food processor


½ cup soaked cashews
½ cup desiccated coconut
1 tbsp coconut oil (melted)
Pinch of Himalayan salt
1 tsp pure vanilla

Lemon filling

1 cup soaked cashews
The juice of one lemon (plus lemon rind)
1 tsp pure vanilla
1 tbsp coconut oil
1/3 cup rice syrup

Avocado cream icing

½ cup soaked cashews
¼ cup rice syrup
1 tbsp coconut oil
1 large ripe avocado
1 tsp lemon juice


Place all ingredients for your base into a blender, and pulse. You may need to scrape down the sides of your blender a few times until the mix becomes sticky enough to press into cupcake cases. Once your mix is mouldable in your hands, press into the base of cup cake cases. Clean blender. Place all ingredients for lemon filling into your blender and blend until you reach a smooth cream consistency. Pour into cupcake cases and place in the freezer overnight to set.

Place all ingredients for your avocado cream into the blender and process until smooth. Pour into a zip lock bag and refrigerate overnight. On the following day, cut the edge of the glad bag and pipe the Avocado cream on top of the lemon cupcakes. Starting your spiral motion from the middle of the cupcake, moving towards the edge and then upward.

I added a lemon wedge and desiccated coconut to garnish!

Refrigerate for a few hours for the Avocado cream icing to set.

Note; this recipe makes 6 cupcakes, but can be made into a whole cake/slice if you double the recipe!

Don’t forget to mention The Avo tree & Real Rad Food in any of your beautiful recreations on Facebook and Instagram!


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