Raw Vegan Mango-Coconut Cake

Mango and coconut are my two favourite foods ever, so what better idea than to combine the two and make cake!! This is the perfect summer cake as it has an ice-cream/sorbet texture and it’s almost too healthy to be true!! Made from 100% natural ingredients!



1 cup of almonds

1 cup of pecans

½ cup of shredded coconut

1.5 cups of medjool dates


1/2 cup of coconut water

1/2 cup of coconut milk

4 tablespoons of natural sweetener **I used agave

3 tablespoons coconut oil

2 cups desiccated coconut (I mix this with shredded for some variety)


Fresh mangos

**** I can’t remember exactly how many mangoes I used – probably about 3 but you can always make more then you need and leave the rest in the freezer


Slice mangoes, put in container and freeze overnight


  1. Prepare cake tin – line with baking paper
  2. For base: Blend almonds, pecans and coconut and once blended add dates and continue blending until firm and sticky
  3. Press mixture evenly into cake tin forming the bottom layer
  4. Coconut filling: place coconut water, milk, sweetener and coconut oil into a saucepan and stir on low heat until ingredients combined
  5. Take off heat and mix in desiccated/shredded coconut, you may need more coconut to ensure you have minimal  liquid left
  6. Place coconut filling on top of nut base – avoid pouring too much liquid onto base but once coconut is on you can pour the rest over and it will soak it up
  7. Place in freezer and leave for a few hours until coconut is solid
  8. Once solid, Take the mangoes from the freezer, cut it into slices as it will have frozen together
  9. Blend in food processor until you get a creamy/sorbet consistency and no lumps
  10. Spread onto coconut layer of cake
  11. Return cake to freezer until mango layer is firm

**I left mine overnight and then decorated it with sliced mango

Store in freezer as the mango melts easily but the coconut and base are very solid so I recommend letting it defrost slightly before cutting and eating.


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