Pineapple Cake
Prep time
Cook time
Total time
Light and refreshing cake that’s bursting with fresh summer flavors.
Recipe type: Cake
Cuisine: Raw, Vegan
Serves: 1 Cake
  • For the Base
  • ¼ cup oats
  • ½ cup shredded coconut
  • ¼ cup coconut flour
  • ¼ cup dried mulberries
  • ⅛ teaspoon pink himalayan salt
  • 2 tablespoon coconut oil
  • 2 tablespoon coconut nectar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 3 tablespoon nut milk
  • For the Pineapple layer
  • 2 cup soaked cashew
  • 1+1/2 cup pineapple chunks
  • ½ teaspoon vanilla bean paste
  • 3 tablespoon coconut nectar
  • 3 tablespoon coconut oil, melted
  • ¼ teaspoon turmeric powder
  • 2 tablespoon lemon juice
  • ⅛ teaspoon pink himalayan salt
  • ½ tablespoon sunflower lecithin
  1. For the Base - Add the base ingredients (oats, shredded coconut, coconut flour and mulberries) process until the oats and shredded coconut have turned into a fine flour, about 20 seconds. Add remaining ingredients and process until it resembles fine crumbs and sticks together when pressed. Press into the base of lined 6-inch cake tin and place in the freezer.
  2. For the Pineapple layer - Add all the ingredients (except lecithin) to a high-speed blender and blend until smooth and silky. Then add in the ½ tablespoon lecithin and pulse to combine. Pour the cream over the base and place in the freezer.
Serve with fresh or dried pineapple, coconut, or even whipped coconut cream.
Store in the fridge.
Recipe by Deviliciously Raw at