Lime & Coconut Spirulina Cake By Panacea's Pantry

This amazing superfood layered cake is a real showstopper, with a creamy texture, tangy flavour and densely packed with nutrients that will keep you and your guests healthy! 

Jade & Kath, over to you: 

We are so excited to share this recipe with you - a creamy, tangy and delicious nutrient-packed raw cake that'll please any crowd. The vibrant colours are a mixture of a few of our favourite superfoods - Organic Burst Spirulina, Wheatgrass and avocado - and really increase the vitamins, minerals and healthy fats, while being subtle enough to not interrupt the cake's main flavours. 



  • 1 cup almonds
  • 2 cups 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 lemon juice + 2 tsp lemon zest
  • 1-2 tsp Organic Burst Wheatgrass powder
  • 3 lime extract drops (optional)
  • 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 Organic Burst Spirulina powder


  1. Pulse all the base ingredients in a high speed food processor until combined, press into chosen tin & set aside in the freezer.
  2. Move on to the next layer: 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. For the coconut layer: Drain & rinse the soaked cashews. Melt the coconut oil & set aside to cool. Blend all the ingredients except for the spirulina but including the melted coconut oil & pulse until combined.
  4. Separate half of the mixture & set aside in a bowl. Add the spirulina to the mixture in the blender & pulse to combine. Combine the two mixtures, mixing only slightly (this gives the cake a marbled effect) and pour on top of the lime layer, set in the freezer.
  5. Enjoy this cake at room temp- left out of the freezer for at least 25-30 minutes.

By Jade & Kath From Panacea's Pantry

The duo behind @Panaceas_pantry are sisters from Melbourne, Australia. Jade is an accredited naturopath and nutritionist, doting mother, and keen photographer. Kathie works as a barista, currently managing a cafe with plans to study nutritional medicine in the future. Their upcoming and highly anticipated wholefoods and home remedy blog is due to go live later in 2015.

Featured Products

Organic Spirulina Powder

organic wheatgrass powder

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