Recipe courtesy of The Tastemade Kitchen

Berry Lime Smoothie Cake

For a lighter alternative to cheesecake try this smoothie cake made with fresh fruit.
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  • Level: Easy
  • Total: 30 min (includes freezing time)
  • Active: 30 min
  • Yield: 1 cake
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For the cake base:

1/2 cup walnuts

1/2 cup unsweetened shredded coconut 

6 soft dates, pitted 

1 tablespoon coconut oil, softened 

Pinch of sea salt 

For the smoothie filling:

2 cups raspberries

1/2 cup strawberries 

1/2 cup coconut butter 

2 tablespoons coconut oil 

2 tablespoons macadamia nuts 

2 tablespoons pure maple syrup 

1 tablespoon finely grated lime zest 

1 tablespoon lime juice 

For the topping:

1/4 cup frozen raspberries

4 fresh strawberries 

Chopped macadamia nuts 


  1. Make the base: Place the walnuts in a food processor and process until coarsely ground. Add the coconut, dates, coconut oil and salt, and pulse until the mixture comes together. Press into a cake tin and set aside in the refrigerator.
  2. Make the smoothie filling: Combine all of the smoothie ingredients in a blender and blend until smooth. Pour over the chilled base and freeze until set, about 2 1/2 hours.  
  3. Arrange the raspberries, strawberries and macadamia nuts over the top, then serve. 
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