Whether it’s a hot summer day or a cold winter outside, you can never go wrong with a raw vegan avocado cake. No matter what’s the occasion – a birthday party or anniversary – this cake will always surprise your guests. It looks absolutely stunning (without using any artificial colors!), tastes refreshing, but it’s still satisfying at the same time. And yes, it’s a nutrition bomb. Literally. The crust is made from dates and almonds, but the creamy filling consists of avocados and is sweetened with banana and maple syrup.
Raw Superfood Avocado Cake [Vegan, Gluten-Free]
Calories
293
Serves
8
Ingredients You Need for Raw Superfood Avocado Cake [Vegan, Gluten-Free]
To Make the Crust:
- 1 cup dates
- 1 cup almonds
- 1 tablespoon coconut flakes or shreds
- Pinch of sea salt
To Make the Filling:
- 4 middle size ripe avocados
- 1 ripe banana
- 1/5 cup maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract (optional)
- Juice of 1 lime
- Juice of 1/2 lemon
- 1 teaspoon of spirulina powder (optional – mainly for color, but also boost the nutrition)
How to Prepare Raw Superfood Avocado Cake [Vegan, Gluten-Free]
- Prepare the crust. Put the almonds and sea salt into a food processor and process until finely chopped (you should still be able to see bigger pieces). Then add dates and coconut flakes, blend until you get a sticky almond-date crumble. Transfer this mixture to a 7-inch cake pan and press evenly into the pan. Place the pan in the freezer while you make the filling.
- Prepare the filling. Put avocados, banana, maple syrup, melted coconut oil, vanilla extract, spirulina, lime, and lemon juice into the food processor. Blend until you get a creamy and smooth mixture. Taste to see if there’s any more need for sweetener or lemon juice. Transfer the mixture to the prepared crust shell. Carefully smooth out the top to even it out. Sprinkle with any decorative toppings.
- Freeze for 4-5 hours or overnight. Let it sit out for 10 – 15 minutes before serving.
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Avocado
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Nutritional Information
Per Serving Calories: 293 | Carbs: 32 g | Fat: 20 g | Protein: 4 g | Sodium: 8 mg | Sugar: 21 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.
About The Author
Laine Rudolfa
See My RecipesI’m a vegan food lover, blogger, recipe developer, and food photographer from Latvia. My health journey started 6 years ago when I went vegan overnight. I used to be a compulsive binge eater who was always looking for drastic ways to lose weight. But veganism changed my unhealthy relationship with food and taught me how to love my body. Right now, I’m spreading the inspiration to help other people go vegan and live healthy.
Many raw foodies use maple syrup. Technically, cashews are not raw either. Since it\’s widely accepted, expect them to still be used in recipes titled "raw". If you wish to substitute, all power to you. But please understand that even the most well know raw food chefs out there have maple syrup in their ingredient list.
Thanks !
You should try to make food in such a manner so it lifts your health. By simply avoiding cooking junk food, we encourage our bodies becoming restored. Shedding fat is hard if you suffer from problems with the rate of metabolism.
I discovered a system which gets quite a bit of awareness amongst nutritionists. https://www.shapingrecipes.com . Of course you might like to try it out and see the results for yourself.