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I’m super excited to share my latest creation!!

Easy to make, completely NUT-FREE, Soy-Free and Gluten-Free ( crust, filling and topping ) Raw, Vegan blueberry, mango and passion fruit layered healthy goodness.
Ridiculously tasty and guilt-free dessert. Plus much cheaper to make than typical raw cakes … what more can you ask of a raw cake?

Recipe for Blueberry & Mango Passion Cake
You’ll need: food processor, blender
Preparation time: 30 minutes
Total time: approximately 7 hours

Ingredients for base:
1 shredded coconut
3/4 cup soaked buckwheat
3/4 cup gluten-free, organic rolled oats
1 cup soaked dates
1 and a half inch organic creamed coconut
seeds of 1 vanilla bean

Combine all the ingredients in the food processor fitted with the S blade and process until well combined. Take out 1+ 1/2 cup from the base mixture and set aside*

add into the food processor
1/3 cup coconut oil
3 tbps raw cacao powder

Pulse until the mixture stick together. Remove from food processor and press the crust mixture into a baking pan lined with baking paper. Place the pan into freezer and allow to set.

Ingredients for the first layer:
2 ripe mango ( peeled )
1 passion fruit

Blend mango and passion fruit until smooth. Pour into a food processor and add remaining ingredients,

2 ripe medium sized banana
juice of 1/2 lemon
1 and a half inch organic creamed coconut

– Just make sure to process the cake filling for a while to get it smooth and creamy! Spread the cream over the base and let sit in the freezer until you make the second layer.

Ingredients for the second layer:
3 ripe medium sized banana
1/3 cup fresh blueberries
1 tbps lemon juice
1 cup organic full fat coconut milk
1 and 1/2 inch – 2 inch organic creamed coconut
1 tbsp acai powder

Combine all the ingredients in the food processor fitted with the S blade and process until smooth. Remove blade and add in 1 cup fresh blueberries and stir together by using a spatula.
Remove cake from freezer and spread the cream over the first layer.

Ingredients for the crumble:
*1+ 1/2 cup mixture from the base
1/4 cup fresh blueberries
1 tbps acai powder

Combine all the ingredients in the food processor fitted with the S blade and pulse a few times. Top your cake with crumble and let sit in the freezer ( about 6 hours ) or until it’s set.

Decorate with blueberries and serve.
Enjoy!

NUT-FREE Blueberry & Mango Passion Cake

 

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Prep time

30 mins

Total time

30 mins

 

Author: Deviliciously Raw

Recipe type: Cakes

Cuisine: Raw, Vegan

Serves: 1

Ingredients

• FOR BASE:
• 1 shredded coconut
• ¾ cup soaked buckwheat
• ¾ cup gluten-free, organic rolled oats
• 1 cup soaked dates
• 1 and a half inch organic creamed coconut
• seeds of 1 vanilla bean
• ⅓ cup coconut oil
• 3 tbps raw cacao powder
• FOR FIRST LAYER:
• 2 ripe mango, peeled
• 1 passion fruit
• 2 ripe medium sized banana
• juice of ½ lemon
• 1 and a half inch organic creamed coconut
• FOR SECOND LAYER:
• 3 ripe medium sized banana
• ⅓ cup fresh blueberries
• 1 tbps lemon juice
• 1 cup organic full fat coconut milk
• 1 and ½ inch - 2 inch organic creamed coconut
• 1 tbsp acai powder
• FOR CRUMBLE:
• *1+ ½ cup mixture from the base
• ¼ cup fresh blueberries
• 1 tbps acai powder

Instructions

1. FOR BASE - Combine all the ingredients (shredded coconut, buckwheat, oats, dates, creamed coconut, vanilla) in the food processor fitted with the S blade and process until well combined. Take out 1+ ½ cup from the base mixture and set aside*
2. Next add into the food processor the coconut oil and cacao powder. Pulse until the mixture stick together. Remove from food processor and press the crust mixture into a baking pan lined with baking paper. Place the pan into freezer and allow to set.
3. FOR FIRST LAYER - Blend mango and passion fruit until smooth. Pour into a food processor and add remaining ingredients (banana, lemon juice, creamed coconut). Just make sure to process the cake filling for a while to get it smooth and creamy! Spread the cream over the base and let sit in the freezer until you make the second layer.
4. FOR SECOND LAYER - Combine all the ingredients in the food processor fitted with the S blade and process until smooth. Remove blade and add in 1 cup fresh blueberries and stir together by using a spatula. Remove cake from freezer and spread the cream over the first layer.
5. FOR CRUMBLE - Combine all the ingredients in the food processor fitted with the S blade and pulse a few times. Top your cake with crumble and let sit in the freezer ( about 6 hours ) or until it's set. Decorate with blueberries and serve. Enjoy!

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