Raw Mango Cake with Blueberry Crème

EDIT: In this updated version of the original recipe, I’ve made couple changes. First I added some chia seeds to the mango layer, for a better structure. And second, added some dates to the blueberry crème, also for a better structure but taste too. Hope you like it!

When making this cake I had no idea I would later be sharing the recipe. Just happened to be one night I was throwing different ingredients on a whim into my blender wishing for the best and only having a vision of a purple and yellow layers. Unexpectedly the result ended up being more than good, and my brother voted this blueberry mango raw cake to be by far the taste-winner of the past summer. (If your brother thinks so, it has to be beyond delicious!)

So when enjoying the last of the summer days, make sure you do it with a piece of this raw cake. As the combination of tropical mangos and passion fruits topped with some sweet blueberries is really a winner.

Before you get started, make sure you refrigerate the coconut milk cans overnight!

Here are the instructions

1 cup sunflower seeds
½ cup coconut flakes
15 small fresh dates (pitted)
2 tbsp coconut oil

First layer:
1½ medium-sized mangos
2 passion fruits
1 cup full-fat coconut cream*
2 tbsp coconut oil
2 tbsp agave nectar or pure maple syrup
1 tbsp lemon juice
1 tsp pure vanilla extract
3 tbsp chia seeds

Top layer:
¾ fresh blueberries**
¾ cup full-fat coconut cream*
2 tbsp coconut oil
10 small fresh dates (pitted)
1 tbsp agave nectar or pure maple syrup
1 tsp vanilla extract


Line a baking tray (I used a loaf pan) with parchment paper.

Using a powerful blender/food processor blend the sunflower seeds, coconut flakes, pitted dates and melted coconut oil, until you reach a relatively even, grainy but tangible mixture. Press the base mixture into the bottom of the tray, press flat, and transfer to a freezer while you’re making the next layer.

First layer:

Peel and dice the mangos. Transfer into your blender/food processor with the passionfruit pulp. Carefully open the coconut cream can, do not shake! Scoop out only the thick part from the top and transfer into your blender with the melted coconut oil, lemon juice, sweetener of choice, vanilla extract and chia seeds. Blend until even and pour/scoop on top of the base, transfer to freezer.

Top layer:

Once again you’ll need only the thick part of the coconut cream, scoop it into your blender with blueberries, melted coconut oil, pitted dates, agave nectar/maple syrup, and vanilla extract. Blend until smooth and top your cake with a beautiful purple layer. (You may choose to pour this layer straight over the top of the yellow layer, or wait half to 1 hour so that it may set in the freezer partially and that the layers don’t mix at all.) You can also squeeze the blueberry mixture on top of the mango layer, like pictured.

Transfer to freezer overnight or at least 4-5 hours, so that the cake can fully set/freeze. Overnight freezing makes it also much easier to cut in pieces, and the layers stay much prettier in their place.

Remove out of the freezer to defrost about 20-30 minutes before serving, as the cake tastes much better when not icy. Keep refrigerated once defrosted if not consumed straight away. Enjoy! 🙂

* the coconut milk cans have to be refrigerated at least 12-24 hours
** you’ll need fresh blueberries, as the frozen ones contain too much excess liquid

Thanks for stopping by! Hope you love it, have a beautiful week!

x Ella



2 thoughts on “Raw Mango Cake with Blueberry Crème

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