In the raw cakes world, this would be called a vegan cheese cake. But I found that my followers were a little confused when I posted my first vegan cheese cake made with berries and cashews. So I will just call it ‘cashew cake’. Although it has cashews, coconut and dates too. And maple syrup. And some lemon juice and coconut oil. Don’t you love it when you can list all the ingredients in a cake using your 5 or 6 fingers? As opposed to that cake that you get from the supermarket bakery, which has like what close to 50 ingredients some of which you cannot even pronounce forget recognize.
Yes we like it simple. We like it clean. We like it healthy. Since that first time I made my first raw cake (cashew cake), I have made it 2 more times. Once I just kept it plain with vanilla flavor and added strawberries on top! The family loved it. The next time I made it for mother’s day where I made a 2 layer one with strawberry layer on top. And that was super and fabulous and totally delicious! Yes all the moms in our Mother’s day party were impressed. And the kids loved it too. (Btw, to see my day to day posts, please follow me on instagram. You see guys, I cook way more than I can write a blog post on. so I use instagram now to post my day to day recipes!)
So after mixed berries and strawberries, the next one I was dying to make was …yes you guessed it! Mango, of course! Mangoes being my favorite fruit and them being in season it made perfect sense to make a Mango cashew cake. So with some friends visiting us this past long weekend, I had the perfect opportunity to make the ‘Mango cheese cake’ and also showoff my ‘raw cake making’ talents to them 🙂
Btw, I just realized that we could call this cake a ‘pie’ too. Incidentally, Mango pie used to be the most common dessert that I used to make until recently. I have posted my famous Mango pie recipe before. And I still make it for some special occasions. However, in terms of a healthy dessert, this Mango Cashew Pie would be the winner hands-down. Refined sugar free, Dairy free and Gluten free! Eat as much as you like 🙂 Our guests appreciated this cake a lot. It was a beauty. I also made a video of it. Here it is!
- 1 cup finely shredded coconut (desiccated coconut)
- 9-10 dates
- 2 tbsp coconut oil melted
- Pinch sea salt
- 2 cups cashew nuts soaked overnight
- ⅓ cup coconut oil
- ¼ cup plus 1 tbsp maple syrup
- 1 tsp vanilla extract
- 3 tbsp coconut cream(or thick coconut milk)
- 2 tbsp lemon juice
- ¼ tsp sea salt
- 1 cup chopped fresh ripe mangoes
- Soak cashew nuts in warm water and let sit for at least 12-24 hours.
- Line the bottom of an 8 inch springform pan with parchment paper.
- For making the crust, in a food processor blend all the crust ingredients except the shredded coconut. Then mix this with the shredded coconut in a bowl to form a thick mixture. Press this mixture to the bottom of the pan. Freeze the pan for 30 minutes.
- Meanwhile, make the filling by blending all the filling ingredients except the mangoes to get a thick creamy filling.
- Pour ¾ of the this filling mixture onto the pan after the base has set. Then to the rest of the filling mixture, add the mangoes and again blend to get a creamy smooth mixture. Pour this over the top of the white filling layer. Place pan back in freezer for at least 5-6 hours.
- Remove pan from freezer about 30 mins before serving the cake. Place pan over warm water for 5 mins to help slide the bottom easily.
Truly, truly I say this to you………
A desert fit for a KING!!!!!!
Hi Maria I am so happy to hear that! Can you rate this recipe please? Below the comment box – you can see the stars for rating. I will really appreciate if you can rate it! thank you!
oh, one ,more thing-
i do not get maple syrup – can i use sugar instead?
if so how much?
For sweetener, yes you can add sugar – I think you will need to add about 1/2 cup of sugar. Make sure to blend the mixture well after adding sugar so it dissolves completely.
hi, can i just keep it refrigrated instead of the freezer? – help.
Hi Maria, if you keep it refrigerated, it will not have a ‘cake’ consistency. It will be like pudding. What I recommend is that you freeze it initially and then 1 hour before serving, keep it in the refrigerator or keep it at room temperature for 30 mins. If you have left overs, again you need to put it back in the freezer otherwise the ‘cake’ texture will be lost. These are basically ‘ice-cream’ cakes. Hope this helps!
thankyou so much for your quick reply –
i was looking at this recipe in terms of a
pudding actually – any tips before i proceed?
it should work right?
pudding should be fine then. Good Luck and let me know how it turns out!
Very inspiring yummy pie! Cashew cream looks great! 🙂
thank you Lilli! Yes it is really yummy! And you can use different fruits each time!
You’ve inspired me to try more of these raw desserts too. The mango looks just wonderful. My next one hopefully will be an avocado one with a gingersnap base crust.
I am so glad to hear that Loretta! yes I have been wanting to make the mango one for quite sometime now. Glad I could finally make it with fresh mangoes. Your next one with avocado sounds wonderful!
Beautiful post. The cake looks absolutely delicious.
Thank you Sumith