Raw bergamot coconut cake with inca berries

A raw cake with the subtle sweet taste of bergamot lemons!

This delicious and sunny raw cake has a fresh sweet-sour taste and the wonderful aroma of bergamot.

Raw cake with bergamot, coconut and inca berries

I was at my local organic shop a while ago when I spotted a box of bergamots. The bergamot or bergamot orange is an Italian citrus fruit with a taste somewhere between that of a lemon, lime and orange. It tastes very fresh, definitely sweeter and less sour than lemon. That’s why it is better to make a raw cake with bergamot than with lemon, although it can be hard to find them.

If you cannot find a bergamot, you can still use lemon or lime. Silken tofu is widely available at most organic and Asian shops. In case you have trouble finding this, use soaked cashew nuts or coconut cream instead.

Fresh sweet-sour taste

The combination with coconut and inca berries creates an aromatic and fragrant cake. The sweet-sour flavour is also perfect for sweetening with stevia, because stevia has a natural sour after-taste and therefore blends in well with the other flavours. Stevia is therefore a great sweetener for this pie.

If you prefer to use another sweetener, I would recommend xylitol or erythritol.

Piece of raw bergamot coconut cake with inca berries
Piece of raw bergamot coconut cake with inca berries
Raw bergamot coconut cake with inca berries

Raw bergamot coconut cake

A delicious raw bergamot coconut cake with inca berries. Sugar-, gluten- en lactose-free.
Prep Time 40 minutes
Total Time 45 minutes
Servings 10 people



  • 150 grams nuts (I used white hazelnuts, walnuts and peanuts, but you can essentially use any nut)
  • 10 grams shredded coconut
  • 4 medjool dates (soaked in water for 4-5 minutes)


  • 95 grams coconut oil (I used half unscented, half normal; you can decide for yourself)
  • 2,5 grams stevia (I used 4 coffee tablets of 60mg each, but you can also use liquid stevia if you please)
  • 150 grams silken tofu
  • 1 bergamot orange
  • 2 handfuls inca berries



  • Grind the nuts and shredded coconut in a mixer.
  • Take the dates from the water, dry them and add them one by one until your mixture has become a kind of dough. If the mixture is still too loose, add more dates.
  • Mold the dough in a spring form or casserole to its desired form, flat or with the side up.


  • Melt the coconut oil by putting it over the heater or in a pot or pan.
  • Add the stevia and make sure that it mixes well with the oil.
  • Add the oil to your mixer and mix it up with the silken tofu and the juice of about half a bergamot.
  • When mixed well, pour the filling into the base and top off with the inca berries. Leave the cake in the fridge over night or in the freezer for a couple of hours for a quicker result.

Author: Jonathan

Foodblogger, translator, webmaster, cook. Passionate about natural food, languages, cycling and travels.

No replies yet

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating