Mango Coconut Cake


It was birthday time in my entourage and that meant the following – excitement about making a cake! I personally find making a cake from scratch is always a worthy endeavour.

This particular cake was a delicious way for me to use one of my favourite fruits – mango! To use a lot of adjectives, this mango cake is delectable, decadent, out-of-this-world, to-die-for, smooth, naturally sweet, wholesome and unbelievably easy to concoct. Oh, and it happens to be raw and vegan. ๐Ÿ˜‰ย With no flour, no sugar and no butter, Paula Deen might be confused. ๐Ÿ˜‰ That said, it’s still rich and creamy, without leaving you feeling like you just ingested a brick!

Whether there is a special occasion around the corner or not, this cake is the perfect, summery end to a meal, so test it out and let me know what you all think! ๐Ÿ™‚

Raw Vegan Mango Coconut Cake



  • 1 1/2 cup mango (fresh or frozen)
  • 2 1/2 cups soaked cashews (soak for 8 hours ideally)
  • 3/4 cup coconut meat (fresh or store-bought)
  • 3/4 cup honey
  • 1/4 tsp. turmeric
  • 2 tbsp. lucuma (optional)
  • 1 tsp. vanilla extract


  • 1 1/2 cups Brazil nuts
  • 1/2 cup dried coconut
  • 1 cup pitted Medjool dates
  • 1/4 tsp. vanilla extract
  • 1/8 tsp. salt


  1. In a food processor or high-speed blender, combine all ingredients for crust and pulse until a grainy consistency is obtained
  2. Pat down into a cake pan and set aside.
  3. Combine all ingredients for the filling in a food processor, blend until smooth and add to crust.
  4. Set in the freezer for 1 1/2 – 2 hours to help cake set.
  5. Decorate with starfruit, passion fruit, fresh mango, dried coconut, sliced almonds or whatever else you feel would make this prettier.

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