Raw Triple Layer Mango Dragonfruit Cake

Read the original recipe on our blog :)

I've recently re-ignited my interest for making raw food. It was about time I made a raw cake for Delightful Vegans! Behold, the Raw Triple Layer Mango Dragonfruit Cake!

I've been inspired by my friend Sam at work lately. She makes the most amazing raw cakes and some really delightful creations! ...hurry up and make a blog Sam! ;-) If you're interested in creating a blog, we will have our blogger resources page up and running soon. In the meantime, please contact us and we're happy to help out!

We went to a cheap fruit shop the other day and bought a box of mangoes for $8! So far we've frozen some for smoothie bowls and dehydrated some. They are sooo good dehydrated! I love mango season in Australia. It's the best! The middle layer in this cake (ie, the mango layer) is both mine and Joshs' favourite part (actually, his was the base and then the mango layer). It also tasted really, really good just after the ingredients were blended (like a creamy mango mousse!)

This cake is best straight out of the freezer. Honestly, Josh and I could've eaten it in one sitting! It was delicious! When you are blending the layers, if they are not becoming smooth, add a bit of water to the mixture to help blend well.

If you like raw food - check out our Raw Banana Lemon Coconut Cookies or our Raw Cauliflower Sushi - they're sure to hit the spot!

Please share this recipe with your raw-loving friends and family!

For the Base Layer:

• 2 Figs (chopped)
• 1/3 a cup of Coconut Flakes
• 1/4 a cup of Dates
• 1/4 a cup of Almond Meal
• A pinch of salt

The First Layer:

• 1/2 a cup Cashews
• 3 Tbsp of Coconut Cream
• 2 Tbsp of Maple Syrup
• 1/4 tsp of Ground Vanilla
• 1 Tbsp of Coconut Oil

The Second Layer:

• 1/3 a cup of Cashews
• 1/2 a cup of Frozen Mango
• 1/4 tsp of Turmeric
• Sprinkle of Ground Vanilla
• 1 Tbsp of Coconut Oil
• 1 Tbsp of Maple Syrup
• 1 - 2 Tbsp of Water to bind (if needed)

The Top Layer:

• 1/3 cup of Cashews
• 1/2 cup of Red Dragon Fruit
• 1 Tbsp of Coconut Oil

Firstly, prepare a cake tin by cutting a piece of baking paper to fit in the bottom of the tin. I also oiled the baking paper with coconut oil on both sides. We used an 11cm diameter cake tin that is 6cm high. if you would like to make this cake in a bigger cake tin, at least quadruple the ingredients.

Process all ingredients in a food processor until well incorporated. Test the mixture with your fingers to see if it will stick together. Then press this mixture into the bottom of the prepared cake tin. Then put this in the freezer while you prepare the rest of the cake.

Blend all the first layer ingredients in a high powered blender. We used a nutri bullet for this. If the mixture is not smooth, add a bit of water to it to help it blend. Then pour this mixture over the base. Put this back in the freezer and allow to set for 20 to 30 minutes.

After waiting for the first layer to set, make the second layer. Blend all the ingredients as per the first layer. Add a bit of water if it is not smooth enough. We used frozen mango for this, but you could use fresh too. Pour this layer on top of the first layer and let set in the freezer for 20 to 30 minutes.

After the second layer has set in the freezer, blend up the ingredients for the top layer. I found I didn't need any water for this part, because the dragonfruit was fresh and they seem to be watery enough for it to blend smoothly. Then pour this layer on top and set completely in the freezer.

Once set, remove the cake from the tin. For this we ran warm water on the outside of the tin to loosen up the cake a bit - being careful not to get it inside the tin, then we ran a knife along the edge inside the tin to loosen up the cake and tipped the tin upside down to get the cake out. If you have made yours in a springform mini cake tin, that would work much easier!

Decorate the cake how you wish (we topped ours with fresh dragonfruit), and enjoy with loved ones!