Raw Ginger and Lemon Pyramid Cakes

Recipe by
Plant-Based Recipe Developers

Masha and Anya are the plant-based cooking duo behind Golubka Kitchen. They believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Raw Ginger and Lemon Pyramid Cakes

My professor once told me that everyone’s personality has a distinct shape, much like a zodiac sign. She said that she is a circle, which somehow made perfect sense, and we proceeded to guess the shapes of everyone in the classroom. Circle? Triangle? Square? Everyone had some good laughs while guessing. I knew right then and there that I am a triangle.

I love triangles as a visual element. They always appear in my doodles, which are said to be a great tool for looking into one’s subconscious. Of course, I equally enjoy the triangle’s 3d sister, the pyramid.


Recently, when I saw a mini pyramid cake form for sale, I knew right away that I found a way to do justice to one of my favourite cakes, ginger and lemon. I’ve been making it for a couple of years now, but every bite from every batch makes me smile, close my eyes, and listen to the flavours, just like the first time around.

A simple almond and date crust (at the base of the pyramids) frames the creamy and zesty filling. Here, I sprinkled the cakes with some ground freeze-dried bananas for a pyramids of Giza effect.

Enjoy and have a lovely weekend!




Lemon and Ginger Cake


(Adapted from The Raw 50)
Crust
1 cup dates – pitted and soaked for 2 hours
2 cups raw almonds – soaked overnight
3 tablespoons ground flax seeds

Filling
1 cup dates – pitted
1 cup raw almonds – soaked overnight
1 cup meat from young Thai coconut
1/2 cup gingerroot – chopped
1 cup freshly squeezed lemon juice
1/4 cup lemon zest
1/2 cup coconut oil

For the crust, mix the dates, almonds, and flax seeds in a food processor until creamy. Transfer into a 9-inch tart or cake pan. Form the crust with your fingers.
For the filling, use a food processor to combine the dates, almonds, coconut, and ginger until finely blended. Add the lemon juice, zest and coconut oil. Process until creamy. Spread the filling over the crust.
Dehydrate at 110F for about 6 hours. The cake should be firm, but not completely dry. Refrigerate for 2 hours before serving.

About Golubka Kitchen

Welcome to Golubka Kitchen, where plant-based cooking meets seasonal inspiration. We're Masha and Anya, and we believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Our journey began with a shared passion for cooking that celebrates the natural flavors of fruits, vegetables, grains, and legumes. What started as casual conversations about seasonal ingredients has grown into a platform where we share recipes that honor both tradition and innovation in plant-based cuisine.

Reader Comments (22)

See what other home cooks are saying about this recipe

E

E - G

Looks gorgeous! Questions: How do you dehydrate if you have no dehydrating machine? Where can you purchase coconut meat? Thank you for sharing!

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Susanna Eduini

Here in Italy we say “buonissimi” (=very good)! And Bravissima to Golubka!

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Yafa Sakkejha

You guys are so creative!

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Golubka

Thanks so much for your sweet comments everyone, you’re the best! The pyramid mold was purchased here: http://www.sugarcraft.com/catalog/pans/novelty.htm Cucee Sprouts, I’ve never dehydrated in the oven, but I’ve heard that it is possible. Andy, I am so so glad that you liked the recipe. This is our favourite kind of comment, when someone has tried out a recipe and enjoyed it :)

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Karen Fowler

So creative!! I secretly wish to be as talented as you!!!

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andy

I have just tried your recipe,without your wonderful shapes that I don’t have, but the taste… it’s absolutely delicious :-) thank you for your blog!! it’s so amazing! Andy

C

Cucee Sprouts

BEAUTIFUL! I don’t have a dehydrating machine. Can I dehydrate in the oven?

D

delicieux

Seeing these made me smile so much. I love the pyramid cakes as I love all things Egyptian.

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Sous Chef Sean

Worthy of Pharaoh himself. Wonderful sounding dessert and, as always, awesome photography to compliment what must be a great tasting little treat.

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Coco

Every post you blow me away with your creativity! Love the pyramids in the “sand”….beautiful!

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Sophie

Those pyramid shapes look truly wonderful & must taste lovely & apart too! Kisses from Brussels to you!

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Pure2raw Twins

Beautiful! Love the pyramid shapes :)

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Dom at Belleau Kitchen

totally beautiful and delicate looking cakes, again, great photos x

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Sue

How exciting that you found a cake pan in the shape of a pyramid!! This looks so delicious, and elegant, too!!

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Paula

what a delicious idea! have a nice time! Paula

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Flo Makanai

Beautiful and certainly delicious, bravo!!

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Sweet Faery

This is an original dessert for special guests or birthday parties! Have a nice WE :)

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GiGi

Powerful looking cookie.

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Lisa

What amazing looking cakes.

J

Justyna

amazing! am absolutely going to make these!

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Kasi Bern

WOW ~ !!! totally exquisite :) Though I am wondering on your brilliant idea of shaping the cakes into pyramids, how did you do that :)

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Fab

Beautiful and delicious looking!