Spirulina Cake

You put the lime in the coconut and get a spirulina cake! Kath and Jade's Food Journal: bit.ly/panaceas



  • 1 cup almonds
  • 2 cup shredded coconut
  • Pinch himalayan sea salt
  • 1/2 cup rice malt syrup
  • 2 Tbsp cacao

Lime Layer

  • 1 cup raw cashews, soaked for a minimum of 4 hours
  • 1/4 cup rice malt syrup
  • 1 small avocado
  • 1/3 cup lime juice + 2 tsp lime zest
  • 3 lime extract drops (optional)aaqq
  • 1/4 cup coconut cream
  • 2 1/2 Tbsp coconut oil, melted
  • Pinch himalayan sea salt

Coconut layer

  • 1 cup cashews, soaked
  • 1/4 cup rice malt syrup
  • 1/2 cup coconut cream
  • 1/2-1 tsp vanilla extract
  • 1/4 coconut oil, melted
  • 1/2 tsp spirulina


1. Pulse all the ingredients in a high speed food processor until combined, press into chosen tin & set aside in the freezer.

2. Drain & rinse soaked cashews. Melt the coconut oil & set aside to cool. Combine all the ingredients in a food processor & pulse until well combined, including the melted coconut oil. Once combined pour the mixture onto the base & set aside in the freezer

3. Drain & rinse the soaked cashews. Melt the coconut oil & set aside to cool. Blend all the ingredients including the melted coconut oil & pulse until combine. Pour on top of the cake & set in the freezer.

4. Enjoy this cake at room temp- left out of the freezer for at least 25-30 minutes.

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Guest Blogger Kath and Jade

Kath & Jade created @panaceas_pantry to share their passion and to inspires others. They hope you enjoy their recipes. See all recipes by Kath and Jade

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