Vegan Raw Key Lime Cake

A delicious and refreshing dessert perfect to make when you have an abundance of limes. 
Adapted from Don’t Miss Dairy



  • 2 cups raw walnuts, almonds or a combination of
  • 3 tablespoons maple syrup
  • 1 vanilla bean scraped


  • 2 cups raw cashews
  • 1/2 cup coconut oil (melted and cooled slightly)
  • 2-4 tablespoons maple syrup (to taste)
  • 1/2 cup lime juice
  • zest of 2  limes


Zest of 2 limes


In a food processor, pulse walnuts or almonds until finely ground. Add maple syrup and vanilla and blend until ball begins to form.
Press 2 teaspoons of the base  mixture into each bottom of the 12 cup mini cheesecake pan, or into a muffin tin lined with cupcake wrappers or press the whole lot into a springform cake tin lined with baking paper.
Clean out your food processor to prepare the filling. Add cashews and pulse until finely ground.
Add coconut oil, maple syrup, lime juice and lime zest, mix until well combined, smooth and creamy. Spoon mixture evenly on top of nut mixture base. Sprinkle it with extra lime zest for a pop of colour and flavour.
Freeze for one hour and then store in the refrigerator. Keep refrigerated until ready to serve.
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