Lemon Ginger Cake

Raw Lemon Ginger Cake

When life hands you lemons, you make a raw lemon ginger cake 🍋 

What you'll need:

Crust:
🍋 3/4 cup raw almond 
🍋 1 soft medjool date 
🍋 1 tbsp coco oil, melted 
🍋 1 tbsp chia seeds 
🍋 1 tbsp pure maple syrup 

Steps:
1. Blend all ingredients together, except maple syrup. 
2. Once blended, add syrup and blend again. 
3. Set aside a portion of crust to roll balls for toppings and smooth crust into a 6” pan.
4. Place in freezer while you prepare filling. 

Filling:
🍋 3/4 cup cashews, soak 6 hours 
🍋 5 tbsp fresh-squeezed lemon juice 
🍋 zest of 1 lemon 
🍋 3 tbsp pure maple syrup 
🍋 2 tbsp coco oil, melted 
🍋 1 tsp ground ginger spice 
🍋 1 tsp vanilla 
🍋 1/8 tsp turmeric 
🍋 1 tbsp chia seeds 

Steps:
1. Blend all ingredients, except for the chia seeds. .
2. Once blended, add chia seeds and mix with a spoon. .
3. Pour filling over crust and smooth top with a spatula. .
4. Decorate and refrigerate for 6 hours to set. Serve and enjoy 😊

This cake was a hit with friends and family! It is large enough to serve up to 8 people, and lasts 3-4 days in the freezer. I would consider this recipe a high-intermediate skill level as it does takes time to make the cake, and requires prep for it the night before! 

I will definitely be making more of these raw cakes. They last in the freezer for a number of days, and I have yet to try one that I don't love! Enjoy 😊