Raw Fig, Cherry, and Lavender Honey Cake

Enjoy this raw, dairy free, gluten free, and refined sugar free treat!

Fills a 7.5 or 8 inch cake pan

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For Base:
2 cups macadamia nuts
1 cup desiccated coconut
1/4 cup date paste
2 pinches Himalayan rock salt
1/2 teaspoon vanilla paste

For Filling:
1.5 cups cashews, soaked overnight
1.5 cups young coconut meat (this will be about two coconut's worth)
3/4 cup nut milk
1/2 cup raw honey (vegan alternative: 1/2 cup brown rice syrup / pure maple syrup)
1/2 cup coconut oil
Juice of one lemon (or 1/4 cup)
1 tablespoon organic dried lavender
1 tablespoon vanilla paste
2 pinches Himalayan rock salt
2 tablespoons psyllium husk*
Additional water to assist the blending if needed (perhaps a few tablespoons)
1 cup red cherries, pitted
3 large plump, fresh figs

*Psyllium husk is the husk of a seed and is an insoluble fiber. In liquid, it becomes gelatinous and swells, and acts a binder in the cake. If you cannot find any, you can simply either use a couple of tablespoons of lecithin or extra coconut oil.


For Base:

Process everything till a nice dough forms.

Pat firmly into the base of a 7.5 inch cake pan lined with baking paper.

Set aside while you make the filling.


Blend the cashews, coconut meat, milk, honey, coconut oil, lemon juice, lavender , salt and vanilla paste till smooth. You may like to do this in two batches, for ease of blending.

Now add the psyllium husk and blend again. Transfer to a large mixing bowl.

In a food processor, quickly blitz the cherries and figs, then fold this through the rest of the filling.

Pour the filling over the base of the cake and set in the freezer.

Transfer to the fridge to soften a little before serving.