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You are here: Home / Recipes / Cake / NUT-FREE Blueberry & Mango Passion Cake

NUT-FREE Blueberry & Mango Passion Cake

June 9, 2015 By Deviliciously Raw

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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?


Blueberry_Mango_Passion_Cake_(10_of_1)_20150609165824735[1]

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.

Blueberry_Mango_Passion_Cake_(5_of_1)_20150609165309882[1]

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.

Blueberry_Mango_Passion_Cake_(1_of_1)_20150609165933522[1]

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.

Blueberry_Mango_Passion_Cake_(8_of_1)_20150609165053849[1]

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!

Blueberry_Mango_Passion_Cake_(6_of_1)_20150609165213233[1]

NUT-FREE Blueberry & Mango Passion Cake
 
Save Print
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!
3.5.3208

 

 

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Filed Under: Cake, Recipes Tagged With: Banana, Blueberry, Easy healthy recipes, Gluten-Free, Healthy Recipes, Mango, Nourishing, Nut-Free, Passion fruit, Raw, Raw Food, Raw Food Diet, Raw Food Recipes, Raw Vegan Dessert, Soy-free, Summer, Vegan, Vegan Recipes

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Reader Interactions

Comments

  1. stephysweetbakes

    June 9, 2015 at 4:46 pm

    Wow, looks heavenly.

    • deviliciouslyraw

      June 9, 2015 at 5:09 pm

      I hope you give it a try!

  2. aspoonfulofnature

    June 9, 2015 at 6:34 pm

    omg need to try this!! looks amazing 🙂

    https://aspoonfulofnature.wordpress.com/

    • deviliciouslyraw

      June 10, 2015 at 6:49 am

      Go for it 😉 I just want to tell you I love your blog and recepies are awesome, very inspiring. Have a great day!

      • aspoonfulofnature

        June 10, 2015 at 7:51 am

        Aw thank you so, so much!!!

  3. Julia

    July 10, 2015 at 4:05 pm

    this looks delicious. what is creamed coconut? and what do you mean by 1.5 inches of it?

    • by Deviliciously Raw

      July 10, 2015 at 4:27 pm

      Hi Julia, it’s a creamed coconut block here’s a link for what I used:
      http://www.nourish.ie/p/biona-organic-creamed-coconut-200g/binm076
      but you could use coconut butter instead of, it’s up to you which one you prefer. Coconut butter or creamed coconut are pretty much the same thing (it’s the dried and ground coconut meat with coconut oil). Both will provide the same result. I hope this helps you. Have a lovely evening.

  4. Arielle

    August 17, 2015 at 3:39 pm

    I love your blog, your posts are beautiful! I just followed you, it would be great if we can support each other 🙂 I can’t wait to read more <3

    • Deviliciously Raw

      August 17, 2015 at 4:49 pm

      Thank you so much Arielle! I absolutely love yours too, so glad I found it! xo

      • Arielle

        August 17, 2015 at 5:21 pm

        Thank you, you are so sweet!

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