NUT-FREE Blueberry & Mango Passion Cake
 
Prep time
Total time
 
Author:
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!
Recipe by Deviliciously Raw at https://deviliciouslyraw.com/2015/06/09/nut-free-blueberry-mango-passion-cake/