mango raw vegan cake


  • 45 g desiccated coconut
  • 110 g sprouted dehydrated buckwheat
  • 70 g gluten-free porridge oats
  • 120 g medjool dates
  • 50 g goji berries
  • 3 tablespoons melted cold-pressed coconut oil


  • 750 g fresh ripe mango
  • 130 g raw agave/raw honey (or sweetener of your choice)
  • 130 ml lemon juice
  • Juice of 1 lime
  • Pinch of sea salt
  • 1/2 teaspoon vanilla extract
  • 270 ml melted cold-pressed coconut oil
  • 3 tablespoons melted cacao butter


  • First line a 20 cm cake tin with plastic wrap or grease proof paper.
  • In your food processor add the coconut, the buckwheat, the oats and process into flour. Add the dates and berries and blend to a fine couscous like consistency. Finally, add the melted coconut oil and pulse for a few seconds until well incorporated.
  • Press this mixture into the base of your prepared tin and put into the fridge while you make the moose filling.
  • In a high speed blender, blend the mango, sweetener, lemon juice, lime juice, sea salt and vanilla until smooth. Then add the coconut oil, cacao butter and blend for a further 10 to 15 seconds. Be sure to stick to this time otherwise you could over-process.
  • Pour this mixture over the top of the base. Either refrigerate overnight or freeze for 2 to 3 hours until set.
  • You can decorate with either fresh mango slices, berries, nuts and seeds, again the list is endless!!!!!!!!!

Your cake will be good in the fridge for up to 4 to 5 days or for a few weeks in the freezer.

Nafia Harding