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Today I tasted a little piece of heaven while eating this raw vegan cake! Oh my… This cake tastes like vacation!
This tropical cake is perfect for a dessert on a hot summer day. With the tangy taste of fresh pineapple and lime this cake will refresh your mind and body.
It’s very easy to make and taste so refreshing. Apart from that, it’s made from pure whole foods. Oh, and doesn’t require tons of ingredients! And it’s gluten and nut-free. Sounds good? Well, sounds good to me!
I made a coconut, oat, carob and date crust, and for the filling I used coconut milk and shredded coconut to make it deliciously creamy and dreamy. I then combined half with lime and matcha green tea powder, and also made a pineapple layer to make the cake even more pretty and delicious. So simple, so insanely delicious you will not believe it! It was simply mind-blowing!
- Base
- 1 cup oat flour
- ½ cup coconut flour
- 2 tbsp carob (or cacao) powder
- 1+ ½ cup soft dates
- 2 tbsp coconut oil
- Lime layer
- 1 cup coconut milk, from can refrigerated overnight and the solid cream from the top
- 1 cup shredded coconut
- few drops stevia
- 4 tbsp coconut milk
- 3 tbsp coconut oil
- juice of 1 lime
- ¾ tsp matcha powder
- Pineapple layer
- 1 cup coconut milk, from can refrigerated overnight and the solid cream from the top
- 1 cup shredded coconut
- 3 tbsp coconut oil
- 1 cup fresh sweet, chopped pineapple
- To make the base - add the base ingredients to a high speed blender or food processor and blend until it resembles fine crumbs and sticks together when pressed. Spoon mixture into a lined loaf pan (25 x 13 x 8cm) then press down with the back of a spoon. Place in the freezer.
- Lime Layer - Add all the ingredients to a high speed blender and blend until smooth and creamy. Pour the cream over the base and let sit in the freezer (about an hour).
- Pineapple Layer - Put everything in the high speed blender and blend until smooth and creamy (Vitamix - while not necessary for many recipes, to get a proper creamy texture, this magical machine makes a world of a difference). Pour the cream over the lime cream layer and place in the freezer for a few hours (about 2- 3 hours) to set. Remove from the tin, slice straight away (separate them with parchment paper so they don’t stick together) and store in an airtight container in the freezer. Allow about 30 minutes - 1 hour to thaw before serving. Enjoy!
Pineapple is a nutrient-rich food, providing you with essential nutrients including potassium, manganese, vitamin C, niacin, vitamin B1, vitamin B6, folate and pantothenic acid, as well as dietary fiber. It is also a very good source of copper. Pineapples are cholesterol-free and fat-free.
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