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! :D

One Year Ago: Warm Smoky Tempeh Salad

Two Years Ago: Spiced Cupcakes with Blood Orange Frosting

Raw Mango Banana Cakes
Author: 
Recipe type: Dessert, Raw
Cuisine: Vegan, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A refreshing and naturally sweet Raw Mango Banana Cake that is filled with fruit and easy-to-make!
Ingredients
Filling
  • 2 C. Mashed Banana (Roughly 3 Very Ripe Bananas)
  • ½ C. Large Coconut Flakes
  • ⅓ C. Medjool Dates, Pitted and Chopped (Soak them in water if they are too hard/dry)
  • ¼ C. Vegan Plain Yogurt (I used So Delicious's Unsweetened Yogurt)
  • ¼ C. Mango, Chopped (You can use either fresh or frozen for this)
  • 3 T. Fresh Orange Juice
  • 3 T. Fresh Lime Juice
Topping
  • 3 T. Shredded Unsweetened Coconut, Divided
  • ½ of a Mango, Sliced thinly, w/o skin into crescent shapes
Instructions
Filling
  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.
Topping
  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.

9 Comments

Filed under Healthy Recipes, Raw Recipes, Sweet Recipes

9 Responses to Raw Mango Banana Cakes

  1. Galia

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

  2. What could I use instead of yogurt? Tofu? THANKS! :)

    • Jackie @ Vegan Yack Attack!

      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! :)

  3. Oh yeah. I am ALL OVER this one.

  4. Pingback: Good good links #28 | Let's get living

  5. Pingback: Raw Mango Banana Cakes | Vegan Yack Attack | Vegan Coyote

  6. Pingback: Inspirational Friday: Mouth-Watering Rich Vegan Cakes | Le Boer

Got something to say? Leave it here!