Refreshing and naturally sweet Raw Mango Banana Cakes that are filled with fruit and easy-to-make!
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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

Ingredients

Filling

  • 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

Topping

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

Instructions

Filling

  • 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.

Topping

  • 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.