Get a little tropical with this exotic passion fruit and lime cake. This is truly the most perfect and simple to make raw, vegan, no-bake Passion fruit Cake. Passion fruit, chocolate and lime is a match made in heaven, trust me!
Made with oat, cacao powder and coconut crust, luxurious, creamy passion fruit and lemon layers. It’s exotic, lightly sweet, perfectly refreshing, light, delicious, aromatic, fresh and inviting, and so impressive. The perfect dessert for any occasion.
Passion Fruit is native to Brazil, Paraguay, Argentina, Peru (South American countries). The list of health benefits commonly attributed to passion fruit is due to the nutrient, mineral, and vitamin content of the fruit, which includes antioxidants, flavonoids, vitamin A, vitamin C, riboflavin, niacin, iron, magnesium, phosphorus, potassium, copper, fiber, and protein.
Bursting with sweet and tart tropical flavor, this Passion Fruit Lime Cake is packed with citrus fruits and drizzled with a passion fruit.Click To Tweet
For this cake I made the crust by mixing some oats, coconut flour, cacao powder, coconut sugar, coconut nectar, nut milk, pink himalayan salt with melted coconut oil. I pressed the mixture into a cake ring, and the crust was done!
I decided to make two flavors, so first I made a a little sweet, partly tart passion fruit – mango cream and poured it into the mold halfway. Then, I made a tangy lime cream and poured it on top of the chilled passion fruit cream. And the glaze is, again made of passion fruits! I decorated my cake with some crust mixture, cacao nibs and lime slices.
Choose purple bobbly passion fruit, as they are ripe and have more pulp than the smooth, pale ones.
As usual ➛ no-bake, raw, vegan, dairy free, gluten free, refined sugar free and 100% delicious. I really hope you enjoy making this recipe. It’s:
⬩ refined-sugar free
⬩ vegan and gluten-free (make sure to use gluten-free oats)
⬩ exotic, fruity and delicious cake
⬩ a little sweet and partly tart, citrusy, and refreshing all at once
⬩ my zestful and creamy Mango, Passion fruit and Lime Cake will have your taste buds
tingling with excitement
⬩ it is the ultimate cake filled with exotic flavors that transport you to the tropics.
Ready to unbake? Let’s start with the recipe!
- For the Crust
- ½ oats
- ¾ cup coconut flour
- 2 tablespoon coconut sugar
- 2 tablespoon coconut oil
- ⅛ teaspoon pink himalayan salt
- 2 tablespoon raw cacao powder
- ¼ cup + 2 tablespoon nut milk
- 1 tablespoon coconut oil
- 2 tablespoon nut milk
- 3 tablespoon coconut nectar
- For the Passion fruit Cream
- 1+ ½ cup soaked cashew
- 3 tablespoon coconut nectar
- 1 cup half defrosted mango
- 2 tablespoon nut milk
- ¼ cup coconut oil, melted
- juice of 2 passion fruit
- ½ tablespoon sunflower lecithin powder
- For the Lime Cream
- 1 + ¼ cup soaked cashew
- juice and zest of one lime
- 3 tablespoon coconut nectar
- 2 teaspoon Matcha powder, optional
- 3 tablespoon nut milk
- ¼ cup coconut oil, melted
- ½ tablespoon sunflower lecithin powder
- For the Crust - Add the base ingredients (1/2 oats, ¾ cup coconut flour, 2 tablespoon coconut sugar, 2 tablespoon coconut oil, ⅛ teaspoon pink himalayan salt, 2 tablespoon raw cacao powder, ¼ cup + 2 tablespoon nut milk) to a food processor and process until it resembles fine crumbs and sticks together when pressed. Reserve about 3 tablespoon from the crust mixture as the topping.
- Add remaining ingredients (1 tablespoon coconut oil, 2 tablespoon nut milk, 3 tablespoon coconut nectar) and pulse to combine. Press into the base of lined 6-inch cake tin and place in the refrigerator.
- For the Passion fruit Mango Cream - Slice each passion fruit in half and scoop the pulp into a fine mesh sieve over a small bowl and pour the passion fruit into the sieve. Use the back of a spoon to press out the juice (keep the seeds).
- Place everything in a high-speed blender and blend until smooth and creamy. Add in the passion fruit seeds and pulse to combine. Pour the passion fruit-mango cream over the crust. Then place it in the freezer.
- For the Lime Cream - Place everything in a high-speed blender and blend until smooth and creamy. Pour the lime cream over the passion fruit-mango cream, cover with plastic wrap, then place it in the freezer for about 2-3 hours or overnight, to set. Garnish and serve.
- Store in the freezer for 2 weeks or in the refrigerator for 4- 5 days. Enjoy!! Xo
THINKING OF TRYING THIS RECIPE?
As always, I absolutely would love to see and hear your feedback.
Nothing makes me happier than to see recreations of my recipes made all around the world. Take a picture and share it on Instagram, be sure to tag me #deviliciouslyraw ⭒✰I can’t wait to see your amazing creations✰⭒
Create⬩Nourish⬩Repeat
