Chocolate, Lime and Ginger Vegan (No-Cheese) cake

Chocolate Lime and Ginger Vegan No -CheesecakeLast Saturday I made this dessert for a dinner party we hosted at our house and I was a little surprised by the reaction. Our guests really enjoyed it and although no one came back for seconds, plates were empty with quite a few yummies thrown in too.

The three main ingredients in this (no-cheese)cake are raw cocoa powder, lime and ginger. These are three of my favourite foods that are loaded with nutrients for the body to thrive on. Dark chocolate is packed with nutrition that can positively affect your heart.

It is made from the seed of the cocoa tree and is one of the best sources of antioxidants on the planet. As mentioned before in this blog, studies have shown that dark chocolate (not the supermarket rubbish) can improve your heart and lower the risk of heart disease.

Good quality dark chocolate is rich in fiber, iron, magnesium, copper manganese and a few other minerals. The bioactive compounds in cocoa can improve blood flow in the arteries and cause a small but significant decrease in blood pressure.

The second ingredient in this recipe is limes. Limes are another great food that offer lots of nutrition. Similar to other citrus fruit, limes offer a plethora of vitamins and minerals. One of the key nutrients in limes is potassium. Potassium is important for maintaining nerve function and healthy blood pressure levels. The fruit also has antioxidants and bioflavonoids that could lower the likelihood of cancer.

The final ingredient, but a favourite superfood of mine, is ginger. Ginger is one of the healthiest spices on the planet. Again, ginger is full of nutrients and bioactive compounds that have powerful benefits for your body and brain. Ginger has powerful anti-inflammatory and antioxidant properties. This spice has been proven to lower blood sugar levels and improve various heart disease risk factors in patients with type 2 diabetes.

A delicious dessert that, if not eaten too often, is good for your body, mind and soul.

Serves 6 – 8

Equipment needed

  • Cake tin with removable base x 21 cm
  • Grease proof paper
  • Pencil
  • Scissors
  • Small pan
  • Food processer
  • Tablespoon
  • Zester

Ingredients for the base

  • Medjool dates x 14 (stones removed)
  • Ground almonds x 200g
  • Coconut oil x 50g melted in a small pan
  • Ground ginger x 2 tbsp

Ingredients for the top

  • Coconut Milk x 1 tin
  • Raw cocoa powder x 4 tbsp
  • Cashew nut butter x 2 tbsp
  • Maple syrup x 4 tbsp
  • Lime x 1


  • Start by lining the bottom of the cake tin.
  • Lay out the grease proof paper, put the tin on top and draw round the tin with the pencil.
  • Then cut round the circle and place in the bottom of the cake tin.
  • Next place the medjool dates, ground almonds, melted coconut oil and ginger into the food processor and blend together.
  • Once the dates are mixed well with the other ingredients, remove from the food processer and spread evenly on the bottom of the cake tin.
  • Place in the freezer for two hours.
  • For the main part of the cheesecake put the coconut milk, raw cocoa powder, cashew nut butter, maple syrup and the zest and juice of the lime into the food processer and blend.
  • Remove the base from the freezer and pour over the coconut milk mixture.
  • Leave in the freezer for six hours, stirring the main part every hour.
  • When ready to serve, remove from the freezer 30 minutes before serving.

At the weekend I made this dessert in the morning so it was ready to serve after the main course in the evening. It also meant that I could do the main course without having to worry about dessert. When all my guests said they enjoyed it I was really pleased and if you have a go then I hope you enjoy it too.