Raw Mango & Coconut Cake
This was my very first attempt at making a vegan cake and it was most certainly a success! I've always wanted to make my own vegan cake and after seeing so many delicious vegan desserts on instagram, I decided to create my own recipe! This cake is the perfect summer treat as it's so refreshing and cleansing for the body and of course, it's a much healthier way to cool off during the summer months.
Ingredients:
For the base:
- 1 cup pecans
- 1 ½ cups of walnuts
- 1 tbsp maple syrup
- 1tbsp water
- 8 dates, deseeded
For the topping:
- 2 mangos
- 400ml coconut cream*
- ½ teaspoon of vanilla bean paste
*How to make homemade coconut cream: Coconut cream can be made by leaving coconut milk in a fridge for a few days. After a few days, you will notice the coconut milk will thicken and have a creamier texture.
Method:
1. To make the base, blend all of the ingredients in a food processor until all the ingredients are well combined and the texture is no longer crumbly and becomes stickier.
2. Then place the mixture on a baking tray and use a spatula to flatten the mixture to create a flat base.
3. To make the topping, blend the mango in a food processor until it forms a puree. Then add the coconut cream and vanilla bean paste and blend until well combined.
4. Then pour the topping mixture on top of the base layer and place in freezer for about 4 hours. Enjoy!
For the base:
- 1 cup pecans
- 1 ½ cups of walnuts
- 1 tbsp maple syrup
- 1tbsp water
- 8 dates, deseeded
For the topping:
- 2 mangos
- 400ml coconut cream*
- ½ teaspoon of vanilla bean paste
*How to make homemade coconut cream: Coconut cream can be made by leaving coconut milk in a fridge for a few days. After a few days, you will notice the coconut milk will thicken and have a creamier texture.
Method:
1. To make the base, blend all of the ingredients in a food processor until all the ingredients are well combined and the texture is no longer crumbly and becomes stickier.
2. Then place the mixture on a baking tray and use a spatula to flatten the mixture to create a flat base.
3. To make the topping, blend the mango in a food processor until it forms a puree. Then add the coconut cream and vanilla bean paste and blend until well combined.
4. Then pour the topping mixture on top of the base layer and place in freezer for about 4 hours. Enjoy!