Raw Mango Banana Cakes

Apparently, I’m feeling pretty Spring-y over here! First, it was the Berry Pineapple Waffles, now these beautiful Mango Cakes? A girl can dream, right? Although I would be lying if I said that I wasn’t excited for the rain we’re supposed to get, this weekend. Drought-be-damned! Maybe I’ll put together a tasty, warming soup..

But, until then, check out these easy, healthy, sweet and supremely tasty raw cakes. Of course cake is a bit of a stretch, but it’s cake-shaped so just go with it. 😉 This recipe gives you a chance to use up some of that great Winter citrus to add some sour to this sweet dessert. An added plus is that this isn’t a totally nut-based, raw dessert; I did put coconut it in for some creaminess and texture, but not enough to make it high-fat (in case you’re worried about that type of thing).

These mango cakes would be a great ending to a weekend brunch, and are terrific when paired with a mimosa. So, if you’re looking for a low-effort, delicious, naturally sweet dessert, make these Raw Banana Mango Cakes and let me know how it goes! 😀

One Year Ago: Warm Smoky Tempeh Salad

Two Years Ago: Spiced Cupcakes with Blood Orange Frosting

Raw Mango Banana Cakes

A refreshing and naturally sweet Raw Mango Banana Cake that is filled with fruit and easy-to-make!
Course Dessert, Raw
Cuisine Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6
Author Jackie of Vegan Yack Attack



  • 2 C . Mashed Banana Roughly 3 Very Ripe Bananas
  • 1/2 C . Large Coconut Flakes
  • 1/3 C . Medjool Dates Pitted and Chopped (Soak them in water if they are too hard/dry)
  • 1/4 C . Vegan Plain Yogurt I used So Delicious's Unsweetened Yogurt
  • 1/4 C . Mango Chopped (You can use either fresh or frozen for this)
  • 3 T . Fresh Orange Juice
  • 3 T . Fresh Lime Juice


  • 3 T . Shredded Unsweetened Coconut Divided
  • 1/2 of a Mango Sliced thinly, w/o skin into crescent shapes



  1. Place all ingredients into a high-speed blender or food processor and puree until completely smooth.
  2. Pour contents into 3, 4" Springform pans or an 8" springform pan for a thin cake. Tap the pan gently against the countertop to get rid of bubbles.


  1. Sprinkle 1 T. of shredded coconut on top of each cake, then organize then fan the mango slices out, on top, in a complete circle. This was about 8 slices on each small cake for me.
  2. Place into a freezer for 2-3 hours or until firm. When you are ready to serve, let them sit out for 10 minutes before eating, so that you can slice them.

10 Comments on “Raw Mango Banana Cakes

  1. Looks amazing !!!! I can’t wait till my huge mango tree will have fruits (June) and I’ll make those yummy cakes ,

    • I just used it for flavor, so you don’t necessarily need to replace it. But, you could add a couple more tablespoons of coconut flakes to make it creamier! 🙂

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