Want to have your cake and eat it, too? This colorful raw dessert is right up your alley. It's a triple threat of creamy coconut, sweet mango, and luscious pink dragon fruit layers on a crust made from dried fruit, coconut, and almond. This cake is best straight out of the freezer — and you'll probably have a hard time resisting grabbing a taste before it's set.

Raw Triple Layer Mango Dragon Fruit Cake [Vegan, Gluten-Free]

Serves

4

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Ingredients

For the Base Layer:

  • 2 figs, chopped
  • 1/3 cup coconut flakes
  • 1/4 cup dates
  • 1/4 cup almond meal
  • A pinch of salt

For the First Layer:

  • 1/2 cup cashews
  • 3 tablespoons coconut cream
  • 2 tablespoons maple syrup
  • 1/4 teaspoon ground vanilla
  • 1 tablespoon coconut oil

For the Second Layer:

  • 1/3 cup cashews
  • 1/2 cup frozen mango
  • 1/4 teaspoon turmeric
  • A sprinkle of ground vanilla
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup
  • 1-2 tablespoons water to bind, if needed

For the Top Layer:

  • 1/3 cup cashews
  • 1/2 cup red dragon fruit
  • 1 tablespoon coconut oil
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Preparation

To Make the Base Layer:

  1. Firstly, prepare a small springform cake tin by cutting a piece of baking paper to fit in the bottom of the tin. I also oiled the baking paper with coconut oil on both sides.
  2. Process all ingredients in a food processor until well incorporated. Test the mixture with your fingers to see if it will stick together. Then press this mixture into the bottom of the prepared cake tin. Then put this in the freezer while you prepare the rest of the cake.

To Make the First Layer:

  1. Blend all the first layer ingredients in a high-powered blender. If the mixture is not smooth, add a bit of water to it to help it blend. Then pour this mixture over the base. Put this back in the freezer and allow to set for 20-30 minutes.

To Make the Second Layer:

  1. After waiting for the first layer to set, make the second layer. Blend all the ingredients as per the first layer. Add a bit of water if it is not smooth enough. We used frozen mango for this, but you could use fresh too. Pour this layer on top of the first layer and let set in the freezer for 20-30 minutes.

To Make the Top Layer:

  1. After the second layer has set in the freezer, blend up the ingredients for the top layer. Add water if needed to make the mixture smooth. Then, pour this layer on top and set completely in the freezer.
  2. Once set, remove the cake from the tin.
  3. Decorate the cake how you wish and serve.
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