Coconut raw vegan cake
Prep time
Total time
Recipe type: Dessert
  • For the crust
  •  200gr almonds
  •  15 pitted dates
  •  1 tbsp of water
  •  2 tbsp coconut flakes
  • For the filling:
  •  300gr cashew
  •  400ml coconut milk
  •  6 tbsp coconut oil
  •  1 vanilla bean
  •  1 tbsp vanilla extract
  •  2 tbsp maple syrup
  •  A handful of frozen forest fruits
  • For the topping:
  • - Coconut whipped cream
  • - Maple syrup
  • - Coconut nectar
  • - Frozen forest fruits
  1. I have covered the baking tin (I have used a 22cm in diameter baking tin) with baking paper and then I put in the crust, by arranging it with my fingers. For the crust of the cake I have mixed the almonds, dates and coconut flakes in the S shape blade food processor. After all the ingredients were mixed together, I have added also the table spoon of water, which made the composition a bit sticky.
  2. For the filling, I have blended the cashew with the coconut milk, coconut oil, vanilla bean, vanilla extract, and the maple syrup until very smooth. I have placed half of the filling over the crust, added the frozen fruits and then the rest of the filling.
  3. I left it in the freezer over night and when I served it, I have topped it with coconut whipped cream, fruits, maple syrup and coconut nectar.
Recipe by I Rawck at