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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
Prep Time 25 minutes
Total Time 25 minutes
Course Dessert
Cuisine Plant-based, Raw
Servings 16
Calories 400 kcal

Ingredients
  

Base:

  • 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:

  • 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)
  • 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
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