• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Ascension Kitchen
  • About
    • Philosophy
    • About Lauren
    • Media & Events
    • Contact
    • Terms + Conditions
  • Naturopathy Consults
  • Blog
    • Plant-Based Recipes
      • Healthy Dessert Recipes
      • Mains
      • Snacks + Sides
      • Drinks
      • Kitchen Staples
      • Breakfasts
      • Salads
      • Healthy Dressings + Condiments
      • Ayurvedic Recipes
    • Natural Health
      • Natural Remedies
      • Plant-Based Nutrition
      • Functional Foods
    • Natural Living
      • Natural beauty
      • Natural cleaning recipes
      • Essential Oils
  • Shop
  • Subscribe
    • Facebook
    • Instagram
menu icon
go to homepage
search icon
Homepage link
  • Blog
  • Plant-Based Recipes
  • Natural Health
  • Natural Living
  • Naturopathy Consults
  • Shop
  • About
  • Contact
  • Subscribe
×
Home » Plant-Based Recipes » Healthy Dessert Recipes » Raw Mango and Passionfruit Summer Celebration Cake

Raw Mango and Passionfruit Summer Celebration Cake

Published: Nov 27, 2015 · Modified: Apr 18, 2018 by Lauren Glucina • Naturopath, Nutritionist

2.5K shares
  • Facebook794
Jump to Recipe Print Recipe

This raw cake is summer in a mouthful - fresh mango and passionfruit with a hint of papaya, coconut and lime. Top with a drizzle of pure fruit purée and freshly cut strawberries with mint.

Raw Mango and Passionfruit Cake - Vegan

I’m sure I mentioned in my last post, that I’ve become obsessed with gardening lately. Aside from the usual vegetables and herbs, my partner and I bought two little passionfruit vines. We named them after ourselves (Lauren and Stipe), and planted them side by side. It’s been a bit of a competition to see whose thrives the most. I secretly sneak out and tell mine I love it in the afternoons. Well, this morning we went out to check on them, and it appears that little Stipe has spread his feelers out and twirled his vines all over Lauren. Talk about plants imitating life! Not even the plant version can keep his mits to himself!

Anyway, they aren’t bearing any fruit yet, but they did inspire me to create this recipe. A girlfriend asked me to bring one of my specialty raw desserts to her Christmas party, and when I saw my little passionfruit babies this morning, I thought there could be nothing better than a spoonful of summer in your mouth.

And so, I scribbled down all the summery yumness I could think of, and threw it together in a cake. Lime, coconut, mango, passionfruit, papaya. It turned out absolutely divine. Decorate it with some sliced strawberries, mint, coloured roses and papaya slices and it's a Christmas winner.

[bctt tweet="Celebrate Summer with this Raw Mango and Passionfruit Cake."]

Raw Mango and Passionfruit Cake - VeganRaw Mango and Passionfruit Cake - Vegan

I always say, that delicious treats like this are a conversation starter. It’s a way to start talking about foods that are healthy and nourish your body, about foods that are gentle on the earth, and about a more compassionate way of eating.

Raw Mango and Passionfruit Cake - Vegan

While I’m such a believer in the plant-based lifestyle, I don’t like to take the approach of preaching in order to enact change. However, lately, I’ve seen so many heart wrenching videos on the suffering of animals pop up in my social news feeds. I’ve been in a really good groove with my meditation practice recently, so I laid this out there as something to think over. How can I make a difference, how can I enact change when there is so much suffering? After a while, the most beautiful yet unexpected metaphor popped into my mind. A pearly white flower, blooming over and over and over again, then the words,

First, you must bloom.

Ah, the universe makes me smile sometimes. I took this to mean, that you can make a difference just by being yourself. By expressing your truth, and by leading by example. Just be you in all your wonderfulness and shine, and you will inspire others. I’m sure this sentiment can be applied to any and everyone really. But its simplicity is just beautiful.

So yes, a piece of cake can make a positive change in the world. Who would have thought?

There’s a revolution that needs to happen and it starts from inside each one of us. We need to wake up and fall in love with the Earth. Our personal & collective happiness & survival depends on it.

– Thich Nhat Hanh

📖Recipe

A bright yellow raw cake on a cake stand by the windowsill topped with berries, flowers and mint

Raw Mango and Passionfruit Cake

Naturopath Lauren Glucina
This raw Mango and Passionfruit Celebration Cake is like summer in your mouth. Vegan and refined sugar free. Fills a 9 inch cake tin. Please note the active prep time excludes the 2 hours soaking required for the cashews.
4.38 from 8 votes
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Total Time 25 minutes mins
Course Dessert
Cuisine Plant-based, Raw
Servings 16
Calories 400 kcal

Ingredients
  

Base:

  • 1¼ cups coconut flakes
  • ¾ cup rolled oats almonds or cashews as a substitute
  • 8 soft Medjool dates pitted (mine came to 133g)
  • 2 tablespoons coconut oil liquefied
  • Zest of 1 lime
  • Pinch of coarse sea salt

Filling:

  • 2½ cups cashews soaked in water for 2 hours then drained*
  • ½ cup lime juice
  • ¾ cup rice malt syrup or preferred liquid sweetener (start with half a cup - then add more to taste, this really depends on the sweetness of your fruit)
  • 1½ cups fresh mango pack the cups super tightly or use heaped cups
  • ¼ cup fresh passionfruit pulp
  • ½ cup coconut oil liquefied
  • 2 tablespoons cacao butter liquefied
  • Pinch of coarse sea salt*The longer you soak the cashews the softer and easier they are to blend, 2 hours in the minimum, you can soak up to 8 hours.

Topping:

  • Fresh mango papaya, passionfruit

Instructions
 

Base:

  • Blitz the coconut flakes, oats, lime zest and sea salt in a food processor till crumbly, then add the dates one by one as the motor is running, followed by the coconut oil. Pulse till the dates have blended in and the mixture holds its shape when pressed together.
  • Line the base of a 9 inch cake tin (spring-form) with baking paper, and press the base mixture evenly into the bottom. Set aside.

Filling:

  • In a large, high powered blender, blend the drained cashews with the lime juice and rice malt.
  • Add all other ingredients and blend till smooth – you will have to stop to scrape the edges as you go. Pour over the base once done.
  • To make the topping, blend any leftover fruit (I added papaya to the mix and it was delicious) then use a spoon to dollop it over the surface of the cake. Bang the cake on a hard surface to flatten out and set in the freezer. Let thaw a little before serving to bring out the taste.

Nutrition

Calories: 400kcalCarbohydrates: 42gProtein: 4.4gFat: 24gSaturated Fat: 13.6gFiber: 4.4gSugar: 26g
Tried this recipe?Let us know how it was!

If you make and enjoy this recipe, please leave a rating!

Raw Mango and Passionfruit Cake - Vegan

LIKE THIS POST?

Sign up to my newsletter list below for weekly healthy, plant-based recipes and nutrition articles. And if you want to give back and really make my day, leave a comment below, I’d love to hear from you!

Finally, you can share this recipe on facebook or via Instagram, or pin it for later. If you try it out, make sure you tag me @ascensionkitchen and #ascensionkitchen so I can see your creations. Thank you!

Related

Two plates of creamy mushroom pasta on the kitchen bench with forks and napkins
Creamy Mushroom Pasta
Easy Warming Vegetable Stew
A freshly made bliss ball about to be rolled in cacao powder
3pm Bliss Balls with Cacao, Mint and Spirulina

About the Author

I’m Lauren, practising Naturopath, Medical Herbalist, Nutritionist, and essential oils educator in Auckland, New Zealand. I’m incredibly passionate about food as medicine, and helping connect people with the healing power of Nature.

BNatMed, AdDip NutMed, BCS, Certified FitGenes Practitioner.

Reader Interactions

Comments

  1. alessandra froes

    October 01, 2019 at 3:37 am

    Is it possible make half recipe only? Thanks!

    Reply
  2. Jessica Tabone

    January 06, 2016 at 3:00 pm

    Hi just wondering if i can sub out cacoa butter with another ingredient as my local supermarkets and health stores dont stock it 🙂

    Reply
    • Ascension Kitchen

      January 06, 2016 at 3:21 pm

      Hi Jessica, you can use coconut oil instead. The cacao butter lends a subtle white chocolate taste and is nice and solid at room temp so helps keep it firm, but coconut oil is fine as an alternative. Have fun!

      Reply
  3. Anja

    December 21, 2015 at 8:34 pm

    Hi Lauren,
    Do you think it would be ok to make this cake several days in advance? And if so, would you suggest keeping it in the freezer or fridge until needed? (Wondering if leaving it in the freezer would risk it getting covered in icicles.) Thanks in advance!

    Reply
    • Lauren Glucina

      December 22, 2015 at 9:57 am

      Yes absolutely - you can keep it in the freezer in the cake tin with a little bit of plastic wrap over the top, it will get a few icy bits but they will thaw out and you won't even notice them. It won't keep as long in the fridge. Lx

      Reply
      • Anja

        December 22, 2015 at 4:41 pm

        That's great to know, thanks Lauren! I'm hoping to make it in advance for Christmas day. Fingers crossed I'm able to make it look half as gorgeous as yours. One last question, how long would you suggest I should allow for it to thaw prior to serving it after removing it from the freezer? Or would you recommend placing it in the fridge the night prior?

        Reply
        • Lauren Glucina

          December 23, 2015 at 8:50 am

          Of course you will - flowers on top will make it look amazing. I would suggest keeping it in the freezer overnight and take it out maybe an hour before serving - depends on how hot a day it is really, if it starts to soften too quickly just pop it back in the fridge. Have a great Chrissy x

        • Anja

          December 23, 2015 at 8:42 pm

          Thanks so much for your reply Lauren. Have yourself a lovely Christmas too! xx

  4. Amy Ramminger

    December 13, 2015 at 1:52 pm

    Also, anyone tried doing it without any sweetner? Mangos are so sweet 😊

    Reply
    • Lauren Glucina

      December 14, 2015 at 8:20 am

      Hi Amy, using frozen mango would be fine, perhaps thaw it a little first if its particularly icy. And yes the added sweetener is dependant on the fruit and on your own tastes so you could always add it in at the very end, hope you enjoy 🙂 L

      Reply
      • Amy Ramminger

        December 14, 2015 at 10:27 am

        Thank you so much for the reply! I'm just about to get started and was worried about using frozen 😊

        Reply
        • Amy Ramminger

          December 15, 2015 at 9:44 am

          Frozen mango worked great!!! Thawing was a great suggestion. I didn't use a sweetner either and was thoroughly enjoyed by all.

        • Lauren Glucina

          December 16, 2015 at 10:53 am

          Amazing! Go you! xx

  5. Amy Ramminger

    December 13, 2015 at 1:48 pm

    Anyone try using frozen mango? I have so much of it I want to use.

    Reply
  6. Kamina Nagel

    November 29, 2015 at 6:41 pm

    This cake is SO YUMMY! It's also the first raw cake I've ever 'baked' - and I had so much fun creating it. I've been following your blog for years and have always wanted to make one but have never gotten around to it. Yesterday I finally bought a food processor and this is the first thing I made when I got home. Thank you for creating such a gorgeous cake that is so simple to make but so so delicious. It's literally summer in a bite. Love, Kamina

    Reply
    • Lauren Glucina

      December 01, 2015 at 8:51 am

      Kamina - yay! I'm so excited you enjoyed the recipe! Thank you for sharing that with me xx

      Reply
  7. Hannah Phoebe Bowen

    November 28, 2015 at 10:18 am

    Wow Lauren, what a beautiful post. I'm in the northern hemisphere and deep in winter so I wasn't even gonna read this post when the title popped up (I can't do tropical fruit in winter and just made a batch of your caramel bars and raw chic-mesquite doughnuts from the app - both delicious comfort food :D) anyway I'm so glad I did because your words are just lovely. I'm so glad you are blooming. And even your plants are sharing the love. I've had over two years of pure joy from your blog so sending some big love back your way xxxx

    Reply
    • Lauren Glucina

      December 01, 2015 at 8:50 am

      Hi Hannah, thank you so much for being so generous with your kind words, I'm honoured that you've been reading my recipes and words for so long! Sending love and appreciation back at you x

      Reply
4.38 from 8 votes (8 ratings without comment)

Ask me anything Cancel reply

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

Recipe Rating




Primary Sidebar

ABOUT

I'm Lauren Glucina, a New Zealand based Naturopath, Medical Herbalist and Nutritionist. My main goal is to empower you to connect with the healing power of Nature. I've been sharing plant-based recipes, natural remedies and health articles here since 2012.

If you're here, you're not here by mistake. You're ready to put your physical, emotional and spiritual health first. Welcome!

BNatMed, AdDip NutMed, BCS.

READ MORE

  • Facebook
  • Instagram

Search

Features

Graphic displaying logos of websites, publications and shows Lauren has been featured on

POPULAR POSTS

Chocolate Caramel Slice

BEST chocolate caramel slice (vegan)

Close up of zucchini and corn fritters with cream and dill on top

Vegan Zucchini and Corn Fritters

Close up of a herbal facial steam for dry skin

Herbal Facial Steam with Essential Oils for Dry & Oily Skin

3 essential oils for kids sleep

Essential Oils for Kid's Sleep Support

No-bake Snickers Cake on a white cake stand by the kitchen window

Raw Snickers Cake with Vegan Caramel

Ashwagandha Sleep Tonic

Ashwagandha Sleep Tonic

Two bowls of hot Tuscan soup on a marble counter.

Lemon White Bean Kale Soup

Two bowls of kitchari surrounded by fresh herbs and dried spices

How to make kitchari – an Ayurvedic healing meal

LATEST POSTS

  • Fall crockpot potpourri
    Fall crockpot potpourri
  • How to make dandelion tea (from flower, leaf and root)
    How to make dandelion tea (from flower, leaf and root)
  • How to make mugwort tea for lucid dreaming
    How to make mugwort tea for lucid dreaming
  • Amazing kawakawa – all about this versatile native plant!
    Amazing kawakawa – all about this versatile native plant!
  • BEST chocolate caramel slice (vegan)
    BEST chocolate caramel slice (vegan)
  • Easy feijoa loaf recipe
    Easy feijoa loaf recipe
  • Summer cherry tomato confit
    Summer cherry tomato confit
  • Heavenly spiced feijoa chutney
    Heavenly spiced feijoa chutney
  • Easy Moroccan matbucha salad recipe
    Easy Moroccan matbucha salad recipe
  • Hazelnut granola
    Hazelnut granola

CATEGORIES

  • Ayurvedic Recipes
  • Breakfasts
  • Drinks
  • Essential Oils
  • Featured
  • Ferments
  • Functional Foods
  • Healthy Baking
  • Healthy Dessert Recipes
  • Healthy Dressings + Condiments
  • Kitchen Staples
  • Mains
  • Natural beauty
  • Natural cleaning recipes
  • Natural Health
  • Natural Living
  • Natural Remedies
  • Plant-Based Nutrition
  • Plant-Based Recipes
  • Salads
  • Snacks + Sides
  • Uncategorized
  • Workshops

Footer


PRIVACY POLICY | CONTACT
© LAUREN GLUCINA 2012 - 2021, ALL RIGHTS RESERVED.
  • Facebook
  • Instagram

Copyright © 2025 Ascension Kitchen on the Foodie Pro Theme

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT
2.5K shares
  • 794

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.