Raw Vegan Mango Cake

Prep Time: 20 mins

Freeze Time: Overnight or 2hrs ++

Serves 4-6 people

Dough / Base Ingredients

  • 1 cup Dates
  • 1/3 cup Coconut Flour 
  • 1/4 cup Almonds + Macadamia mixed ( or you can just choose one of the two)
  • 1 tbsp Coconut Oil 
  • 1 tbsp Coconut nectar
  • 1/4 tsp Salt 

Mango Filling Ingredients

  • 1 cup Raw Cashews soaked 
  • 1.5 cups fresh or frozen Mango 
  • 1 tbsp Maca powder 
  • 1/4 cup Maple Syrup (or 4 tbsp)

Topping suggestions

  • Coconut flakes
  • Blueberries
  • Mint leaves   


For the base,

  1. Combine all ingredients in a food processor and blend until you have a dough like consistency. This may take a little bit of time, seeing as the nuts are quite stubborn to grind. 
  2. Place/line parchment paper inside your mold of choice and lay the blended crust mixture down evenly
  3. Place the crust in the freezer while you work on your mango filling for about 10 mins

 For the Mango filling,

  1. Combine all ingredients in your food processor and mix until the texture is smooth and creamy. 
  2. Place the mango filling over your crust, spreading it evenly, and leave it in the freezer to sit for about 2 hours or keep in the fridge overnight.
  3. Before feasting, make sure you keep the cake out at room temperature ±15mins so it isn’t too frozen


Fresh, floral, fruity