Living a life less toxic…

by Faith Canter

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Raw Vegan Lemon & Blueberry Layered Cheesecake

1 cup pecans or macadamia nuts

1/2 cup walnuts

1/2 cup dates (pressed down)

1/4 cup desiccated coconut 

¼ tsp of Himalayan salt


Lemon Cheesecake layer

2 cups cashews (soaked for 2-4 hours and then drained)

3/4 cup lemon juice

2 tbs lemon zest (are unwaxed, organic lemons)

¼ cup of algave nectar or maple syrup

3/4 cup coconut oil

1 tbs vanilla extract


Blueberry layer

1 cup cashews (soaked for 2-4 hours and then drained)

1 cup blueberries

1/4 cup coconut oil

¼ of algave nectar or maple syrup

½ cup of fresh blueberries to serve



  1. Put all ingredients for the crust except for the dates in a food processor and blend until the ingredients are all crumbly.
  2. Now add the dates and blend well.
  3. Press into the mixture into the bottom of a cake tin and place in the freezer whilst preparing the other layers.
  4. Wash out the blender and then place all the lemon layer ingredients into your food processor and blend until fairly smooth.
  5. Pour the lemon layer ingredients over the crust layer in your freezer and then place in the freezer until the next layer is ready.
  6. Wash out the blender again and place all ingredients for the blueberry layer into the food processor and blend until smooth.
  7. Pour the blueberry layer on top of the lemon layer, add the remaining blueberries and pat down slightly and return to the freezer for a couple more hours.
  8. Place in the fridge for an hour or so before serving to soften enough to cut.

Note: If you want a small cake use a small cup throughout, if you want a larger cake use a larger cup. Don’t worry about exact measurements with recipes like this as they always taste delicious regardless.


Here’s some other raw cake recipes you might like:

Raw Strawberry Cheesecake, click here.

Double Chocolate Hemp Brownies, click here.

Thick Raw Lemon Bars, click here.

Raw Apple Pie, click here.

What’s your favourite raw cake or cake of any type for that matter?


Free-from Pineapple and Orange Cake: Dairy, gluten, sugar and yeast free

I fancied a little treat today, so along came the free-from pineapple and orange cake!

I find a lot of free-from foods are packed full of processed sugars and trans fats, so are actually not very good for you. What makes this cake so good is that although it has some high sugar (but all natural) fruits in it, it has no processed sugars or trans fats at all! It’s super yummy and also being free-from it doesn’t have any dairy, gluten or yeast in it either.


150 g/1 cup of dried and pitted dates

The peel of 1 orange

The juice of the same orange and filtered water making it up to 200 ml/ 3/4 cup

125 ml/ 1/2 cup of olive oil

30 g / 1/3 cup ground almonds

60g/ 6 tbsp rice flour

90 g/ 9 tbsp soya flour

60 g/ 6 tbsp corn or gram flour

1 tbsp of ground ginger

4 tsp of baking powder

3 medium eggs (beaten) or if you vegan egg replacer

150 g / 1 cup of pineapple (fresh or canned)

60 g / 6 tbsp of raisins


1. Preheat the oven to 170C / 325F / gm 3.

2. Finely chop the dates and add to the orange in a pan.

3. Place the orange/water juice mixture into the same pan and heat until simmering.

4. Once the dates and orange peel are soft remove from the heat and add the oil.

5. Place the date mixture into a large bowl and slowly add the flours, ground almonds, ginger, baking powder and then the beaten eggs (or egg replacer).

6. Chop the pineapple up into small chunks and add to the cake mixture, along with the raisins.

7. Grease a cake tin with a little olive oil and place the cake mixture into the tin and then into the oven for 30 mins.

8. After 30 mins reduce the heat to 140C / 275F / gm 1 and cook for a further 20 mins.

9. Remove from the oven and turn out onto a cooling rack.

10. Can be frozen if you want to save some of another day.


Here’s some recipes for some more free-from cakes you might like:

Fabulously Free From: No Corn Cornbread, click here.

Gluten Free on a Shoestring: Gluten Free Strawberry Cupcakes, click here.

Free From Fairy: Millionaires Shortbread, click here.

Carly Olivia: Gluten Free Chocolate Sponge Cake, click here.

What’s your favourite free-from cake recipe?