Vegan Raw Raspberry & Coconut Cake

By Recipe & words by Nicola Galloway

Vegan Raw Raspberry & Coconut Cake
Vegan lovers unite: this cake is made specially for you! Creamy, rich and delicious – it’s hard to believe that this vegan raw raspberry & coconut cake, using virgin coconut oil, gets the thumbs up in the healthy stakes.

Vegan Raw Raspberry & Coconut Cake Recipe

Creamy, rich and delicious,  it is hard to believe that this cake, using virgin coconut oil, gets the thumbs up in the healthy stakes.

One of the most versatile ingredients is virgin coconut oil. Warming virgin coconut oil is not recommended, as heat may destroy some of the essential nutrients. Due to its high saturated fat content the oil solidifies when chilled, which helps to set recipes. However, don’t be put off by the saturated fat content – it consists of mainly medium-chain fatty acids, in particular lauric acid (also found in mothers’ milk), which has potent antifungal and antibacterial properties. Use virgin coconut oil to add a smooth texture to raw sweets and desserts.

Recipe suggestions:

Add a teaspoon of virgin coconut oil when making a refreshing green smoothie.

• Make a delicious chocolate fudge – combine 1 cup drained black beans, 6 medjool dates, 3 tablespoons virgin coconut oil and 1 teaspoon vanilla extract. Blend until smooth. Spread on a lined tray and chill to set. Cut into squares to serve.

• Rub 1 tablespoon into your hair in the evening; wrap hair in a towel. The next day, wash your locks and enjoy the silkiness.

Raw Raspberry & Coconut cake

Serves 12

1 cup Brazil nuts

1 cup coconut chips

6 medjool dates, stones removed

1 tbsp virgin coconut oil

2 cups cashews, soaked 3 hours

1 drinking coconut

1 cup raspberries

⅓ cup maple syrup

½ tsp vanilla powder

¾ cup virgin coconut oil

raspberries, crushed pistachios

and icing sugar, to decorate

Line the base of a 20cm cake tin with baking paper. In a food processor, blend nuts and coconut. Add dates, oil and a pinch of salt. Process until mixture holds together when squeezed. Press into tin. Chill in freezer while you make filling.

Drain and rinse cashews. Place cashews, flesh of drinking coconut (reserve coconut water), raspberries, maple syrup and vanilla powder into a food processor. Blend until smooth. If needed, add a little reserved coconut water to loosen. Melt coconut oil, add to food processor; pulse to combine.

Pour raspberry mixture over base. Cover; refrigerate for at least 3 hours. Decorate with raspberries, crushed pistachios, and dust with icing sugar.


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