No Bake Vegan Lemon Slice
Perfect for those seeking a plant-based treat, this easy Vegan Lemon Slice is both dairy-free and gluten-free. A soft no-bake lemon infused base paired with a 2 ingredient lemon icing.
What sets this no-bake vegan lemon slice apart is its commitment to ensuring that it is delicious and suitable for those following a vegan lifestyle.
If you’re looking for the traditional version of this biscuit lemon slice, you’ll find it in my simple coconut lemon slice.
The base of this vegan slice is made with a blend of crushed gluten-free biscuits, desiccated coconut, condensed coconut milk and fresh lemon.
You’ll find a familiar charm in my dairy-free caramel slice.
The icing is then made with powdered sugar and freshly squeezed lemon juice. It carries a natural tang that adds freshness to each bite.
🍋 Why You Will Love This Recipe
- Easy and no fuss.
- Vegan-friendly.
- Gluten-free.
- Intense lemon flavor.
- Simple ingredients.
So whether you’re a passionate vegan or simply looking to explore a new raw vegan slice, this recipe offers an indulgence that celebrates both taste and values.
📋 Ingredient Notes & Substitutions
- Plain arrowroot biscuits: Use plain gluten-free arrowroot biscuits. You can also use plain Marie Biscuits or plain Digestive Biscuits however these are not gluten-free.
- Desiccated coconut: Use desiccated coconut and not shredded coconut.
- Lemon zest: Use a zester (fine grater) to remove the rind of your lemon.
- Sweetened condensed coconut milk: This can be found in your local supermarket or online. Alternatively, use regular full-fat sweetened condensed milk but keep in mind your slice will no longer be dairy-free.
- Lemon juice: For best results, use freshly squeezed lemon juice.
- Powdered sugar: Also known as powdered, confectioners, and icing sugar. Be sure to sift the icing sugar to remove the lumps.
🥣 Step By Step Instructions (with photos)
There is a full and detailed recipe card at the bottom of this post.
Step one: In a high-speed food processor, add biscuits and crush them to a crumb. Pour crushed biscuits into a large mixing bowl.
Step two: Stir through desiccated coconut and lemon zest.
Step three: Pour in condensed milk and lemon juice. Mix with a wooden spoon or rubber spatula until well combined.
Step four: Press the mixture firmly into the lined tin using a spatula/wooden spoon or your hands. Set aside.
Step five: Sift powdered sugar into a medium-sized mixing bowl.
Step six: Pour in lemon juice and whisk until well combined, thick and smooth.
Step seven: Spread icing over the biscuit base. Transfer to the refrigerator for 1-3 hours or until the icing has set and the base has firmed up.
Step eight: Remove the slice from the tin and slice it into squares. Enjoy!
💭 Expert Tips
- Crush biscuits to a fine crumb: The easiest way is in a food processor. If there are chunks of biscuits, they will not stick properly in the base layer.
- Don’t have a food processor? Simply place the biscuits into a large zip-lock bag, seal it closed and with a rolling pin, roll it over the biscuits until they’re finely crushed.
- Press the base into the tin with your hands: This will ensure you create an even base layer.
- Spread lemon icing out with a spatula: Using a rubber spatula, it’s easier to spread the icing all the way to the edges as it’s thick.
⏲️ Storage Instructions
Store in an airtight container, refrigerated, for 1 week.
Freeze by wrapping each individual slice tightly in plastic wrap or placing them into an airtight container, storing it in the freezer for up to 3 months.
Thaw overnight in the refrigerator or for several hours at room temperature until soft. Serve chilled or at room temperature.
💬 Recipe FAQ’s
No, you can use plain Marie Biscuits, plain Digestive Biscuits, or any plain sweet biscuit for this no-bake lemon coconut slice recipe.
Store in an airtight container, refrigerated, for 1 week.
Absolutely! Prepare it a day or two in advance and store it in the refrigerator. Just make sure to cover it well or place it in an airtight container to maintain its freshness and prevent it from drying out.
🥄 Related Recipes
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
No Bake Vegan Lemon Slice
Ingredients
Biscuit Base
- 250 g packet plain gluten-free arrowroot biscuits
- 1 3/4 cups desiccated coconut
- 3 Tbsp lemon zest, approx. 1 large lemon
- 3/4 cup sweetened condensed coconut milk
- 2 Tbsp freshly squeezed lemon juice, approx. 1 large lemon
Lemon Icing
- 1 1/2 cups powdered sugar
- 2 Tbsp freshly squeezed lemon juice, approx. 1 medium lemon
Instructions
Biscuit Base
- *You'll need two large lemons. Using the zest and juice from one lemon for the base and the juice from the second lemon for the icing.
- Line a 9 x 9 inch (22cm x 22cm) square baking pan with parchment paper. Set aside.
- In a high-speed food processor, add biscuits and crush to a crumb.
- Pour crushed biscuits into a large mixing bowl.
- Stir through desiccated coconut and lemon zest.
- Pour in condensed milk and lemon juice. Mix with a wooden spoon or rubber spatula until well combined.
- Press mixture firmly into the lined tin using a spatula/wooden spoon or your hands to even out the top.
- Set aside while you make the icing.
Lemon Icing
- In a medium-sized mixing bowl, sift in powdered sugar.
- Pour in lemon juice and whisk until well combined, thick and smooth.
- Pour icing over the biscuit base and spread it out with a spatula or the back of a spoon.
- Transfer to the refrigerator for 2-3 hours or until the icing has set and the base has firmed up. The longer it sits in the fridge, the firmer it gets.
- Remove the slice from the tin and slice it into squares.
- Enjoy!
Notes
- Don’t have a food processor? Simply place the biscuits into a large zip-lock bag, seal it closed and with a rolling pin, roll it over the biscuits until they’re finely crushed.
- Store in an airtight container, refrigerated, for 1 week.
- Freeze by wrapping each individual slice tightly in plastic wrap or placing them into an airtight container, storing it in the freezer for up to 3 months.
- Thaw overnight in the refrigerator or for several hours at room temperature until soft. Serve chilled or at room temperature.
Nutrition
Updated on August 15th, 2023, this recipe now features new step-by-step images, expert tips, storage guidelines, and a modification from baking powder to baking soda for improved results.
These are so super delicious. Can you make a large batch and freeze them? Sue
Hi Sue, that’s wonderful to hear you’re enjoying this lemon slice recipe, thanks 🙂 I’ve personally have never tried freezing these before but I don’t see why it wouldn’t work. Just be sure to leave enough time of them to defrost back to room temperature. The base may not freeze solid due to the condensed coconut milk, as it doesn’t freeze sold itself. The frosting however will freeze, again just bring it back down to room temp before serving so both base and topping are the same. Hope that helps! Sam x
Oh my! This Lemon Sice is amazing!
I recently made it for my family & it was a huge hit.
I’ve had to change my diet, no longer able to have wheat or oats, so to find a substitute for the traditional lemon slice & caramel slice, which I’ve been making for 30+ years, is terrific.
I’ve just made the Caramel Slice today, so hubby will be taste testing it for me in about 2 hours.
Raw desserts & bliss balls rock (& hubby & the family approves)
Hi Sonia, I’m so happy to hear this! This vegan lemon slice is such a wonderful recipe, especially for you to transition into your new lifestyle. I’m glad it has lived up to your exceptions, especially not being able to enjoy your traditional lemon and caramel slices. How did you go with the caramel slice? Hope you and your family enjoyed the taste of that one also. Thank you so much for sharing this with me, looking forward for you to make more healthy sweet treats! Sam xx
Hi Kim, thanks so much!! It’s definitely delicious 😀 I don’t have a straight substitute for white chocolate but here are a couple of options; you can use vegan dark chocolate as a swap (that’s only if you can find a dairy free and soy free dark chocolate product of course?). Switching to dark chocolate will change the flavour profile of the slice, but any chocolate is good right?! ;). Otherwise you can omit the white chocolate completely and just have a regular frosting recipe, without the addition and flavour of white chocolate. You will just be making a plain frosting which still tastes fantastic and will absolutely work in this recipe. If you choose to omit the white chocolate, you may not need as much icing sugar to thicken the mixture, so just gradually add the powdered sugar until you reach desired creamy frosting consistency. Hope this helps and I hope you enjoy this slice – YUM! xx
Hi Samantha, this recipe looks AMAZING! I cannot wait to try them. Is there anything I can use if I omit the white chocolate in the frosting? I am soy free so unfortunately the only vegan white chocolate I have found contains soy 🙁
Hi Kim, thanks so much!! It’s definitely delicious 😀 I don’t have a straight substitute for white chocolate but here are a couple of options; you can use vegan dark chocolate as a swap (that’s only if you can find a dairy free and soy free dark chocolate product of course?). Switching to dark chocolate will change the flavour profile of the slice, but any chocolate is good right?! ;). Otherwise you can omit the white chocolate completely and just have a regular frosting recipe, without the addition and flavour of white chocolate. You will just be making a plain frosting which still tastes fantastic and will absolutely work in this recipe. If you choose to omit the white chocolate, you may not need as much icing sugar to thicken the mixture, so just gradually add the powdered sugar until you reach desired creamy frosting consistency. Hope this helps and I hope you enjoy this slice – YUM! xx
Thank you so much for your reply! I will try it using a regular frosting 🙂
You’re so welcome! Enjoy it 🙂 xx
how can these be vegan when you are using Arrowroot biscuits, which contain milk and condensed milk?///
Hi Melanie, I use dairy free and egg free arrowroot biscuits which can be found from health food shops. I do state in the recipe that you can use regular arrowroot biscuits or find vegan arrowroot biscuits 🙂
I just made these for my family and they were a HIT! We devoured every last one of them .YUM. Thank you 🙂
Hi Anna! That’s wonderful to hear! This recipe is one of my family favourites too. Each time we make them for friends, they also devour them! So irresistible and decadent, enjoy! xx
This slice is seriously my fave, ever! And you’ve made it vegan – nice work! I don’t know that I’ve ever come across condensed coconut cream, tho – where did you find it?
Hi Alison! Thanks so much, I’m seriously addicted to it now. I found my condensed coconut milk from my local supermarket which is Woolworths (in Australia), it’s the brand ‘Pandaroo’. This is not my photo but this is what the can looks like http://veganact.org.au/wordpress/wp-content/uploads/2015/08/Pandaroo-Sweet-Condensed-Coconut-Milk.jpg
You also may be able to find it in an asian grocer? I just did a quick Amazon search and here is what they list: http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=condensed+coconut+milk
Hope this helps Alison and i hope you give the slice a try once you find some condensed coconut milk/cream! xx
Tried it today! Absolutely lush – soft and gooey which I like. I used lemon juice instead of almond milk in the frosting for that citrus tang I love so much. xx
Hi Alison, oh good! I’m so glad you enjoyed the slice, you got me craving it now! Definitely sounds like it will be one of your favourite go-to recipes 🙂
Lemon is soooo refreshing right now! I’d love a piece of this with a cup of coffee/tea! YUM
Thanks Bethany! I know how good is it?! This slice would most certainly be the perfect paring with your coffee/tea! xx
It’s so funny, lemon slices were the very first vegan dessert I’ve tried, and I’ve had them on my mind recently, and then BAM, this stunning recipe pops up in my inbox! And gosh it sounds like the perfect mix of zesty lemon, and sweet coconut! You’re a genius!
Thanks so much Rachel! I can read your mind hehe! I’ve already had about 3 slices today and I’m still craving more, yum! Hope you give it a go! xx