Can I use frozen mango for the mango cream?

The recipe specifies fresh mango flesh for optimal texture and flavor in the cream. If using frozen, thaw completely and drain any excess liquid before blending to ensure a smooth consistency.

Why do I need to drain the tofu for the mango cream?

Draining the silken tofu helps remove excess water, ensuring your mango cream achieves a thick, smooth, and silky consistency without becoming watery.

What is agar agar powder and can I substitute it?

Agar agar powder is a plant-based gelling agent used to set the passionfruit jelly. It's a vegan alternative to gelatin. While other gelling agents exist, agar agar provides a specific firm yet delicate texture for this jelly layer.

Can I prepare the lime buckwheat ahead of time?

Yes, the recipe states you can make the lime buckwheat either immediately or wait until the next day. Ensure it's completely cooled before sprinkling over the chilled mango cream.

How should I store this layered cream cake?

After chilling overnight, the cake should be stored in the refrigerator. Cover it with cling wrap to maintain freshness, and it will keep well for several days.

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Passionfruit, Mango, and Lime Layered Cream Cake
[Vegan, Gluten-Free]

LW By: Lauren Wright

Author Bio

I'm passionate about veganism, food, and health and I love to bake using healthy ingredients... Read More

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Slice of vibrant Passionfruit, Mango, and Lime Layered Cream Cake showing distinct yellow and orange layers, topped with crunchy lime buckwheat.

Passionfruit, Mango, and Lime Layered Cream Cake

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Passionfruit, Mango, and Lime Layered Cream Cake [Vegan, Gluten-Free]

Dairy Free

This four-layer cream cake is as gorgeous as it is delicious. The nut and date base is topped with a jelly packed with tropical passionfruit flavor. The next layer is a subtly sweet, creamy mango cream made from cashews and tofu. Then, it's topped with crunchy, lime-infused buckwheat groats. Served... Read More

Ingredients You Need for Passionfruit, Mango, and Lime Layered Cream Cake [Vegan, Gluten-Free]

For the Crust:

1 cup almonds
1 cup dates, soaked in boiling water for 10 minutes
1 cup coconut oil, melted
2/3 cup shredded coconut

For the Passionfruit Jelly:

4.23 ounces fresh passionfruit pulp, from roughly 8 passionfruits
1 cup water
1 teaspoon agar agar powder
2 tablespoons maple syrup

For the Mango Cream:

3/4 cup cashews, soaked in water for at least 4 hours
8 ounces firm silken tofu
1 pound fresh mango flesh, roughly 3 large mangoes
1/2 cup maple syrup

For the Lime Buckwheat:

1/2 cup raw buckwheat
Zest from 1 lime
3/4 of a lime, juiced
1 tablespoon maple syrup

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How to Prepare Passionfruit, Mango, and Lime Layered Cream Cake [Vegan, Gluten-Free]

To Make the Crust:

Line a 9-inch square cake tin with baking paper.
Add all the ingredients together in a food processor and blend to combine. Evenly press the mix in the bottom of the cake tin. Place in the freezer while you make the jelly.

To Make the Passionfruit Jelly:

Combine all the ingredients together in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring frequently. Once boiled remove off the heat. Take the base mixture out of the freezer and gently pour the jelly mix over the top of it.
Place in the refrigerator to chill for 30 minutes. It should be firm to touch.

To Make the Mango Cream:

Begin by the wrapping the tofu in paper towel and placing something heavy on top of it (eg., cast iron skillet) for 10 minutes to drain the water. Next, place all the ingredients in a food processor and blend until you have a smooth and silky cream.
Take the cake tin out of the refrigerator and evenly pour over the jelly. Cover the top of the tin with cling wrap and leave the cream cake in the refrigerator to chill overnight.

To Make the Lime Buckwheat:

You can either make the lime buckwheat now or wait until tomorrow. Either option will work perfectly.
To make the buckwheat, preheat the oven to 355°F and line a baking tray with baking paper. In a small mixing bowl, combine all the ingredients and stir to coat. Pour the buckwheat over the lined baking tray in a single layer. Bake in the oven for 8 minutes. Remove and leave to cool completely.
After the mango cream has chilled overnight, sprinkle the cooled buckwheat over the top making sure to cover every inch.
Carefully remove the cake out of the cake tin. Slice and serve.