Raw Mango Banana Cakes
A refreshing and naturally sweet Raw Mango Banana Cake that is filled with fruit and easy-to-make!
Jackie of Vegan Yack Attack
. Mashed Banana
Roughly 3 Very Ripe Bananas
. Large Coconut Flakes
. Medjool Dates
Pitted and Chopped (Soak them in water if they are too hard/dry)
. Vegan Plain Yogurt
I used So Delicious's Unsweetened Yogurt
Chopped (You can use either fresh or frozen for this)
. Fresh Orange Juice
. Fresh Lime Juice
. Shredded Unsweetened Coconut
of a Mango
Sliced thinly, w/o skin into crescent shapes
Place all ingredients into a high-speed blender or food processor and puree until completely smooth.
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.
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.
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.