Kiwi-pineapple-strawberry raw vegan cake

This was my birthday cake for this year. I went for an easy one, with fresh fruits (except strawberries) and not so sweet. Although I would go for this type of cake anytime, I have to mention that the combination between coconut oil and pineapple had a strange taste in my opinion. Other people didn't find it strange but for sure, next time I won't use pineapple for this type of cake. Mango might be a better choice ;).


  • 150g almonds powder
  • 150g cashew
  • 150g pitted dates
Filling 1:
  • 150g soaked cashew
  • 500g kiwi
  • 50ml maple syrup
  • 125ml coconut oil
Filling 2:
  • 150g soaked cashew
  • 500g pineapple (fresh)
  • 125ml coconut oil
  • 50ml maple syrup
Filling 3:
  • 150g soaked cashew
  • 500g strawberries (I used them defrosted but fresh are even better)
  • 125ml coconut oil
  • 50ml maple syrup
Topping (decoration at your choice)
  • kiwi, pineapple and strawberries
  • springform cake pan with removable bottom (26cm as diameter)
  • mixer/food processor with S blade
  • blender

  1. The day before, measure 3 pots with cashew for each layer and soak it in water over night.
  2. Put the ingredients for the crust in a mixer with an S blade and mix for 3-4 minutes until the dates are making the composition more consistent.
  3. Put the crust as a base for the cake, on the bottom of the springform pan.
  4. With a spoon, press well the crust and level it nicely on the bottom of the pan.
  5. Put it in the refrigerator for 15 minutes.
  6. Meanwhile prepare the first filling. First heat the coconut oil until becomes liquid (30-40ºC)
  7. Drain the cashew and add all ingredients for filling 1 in the blender.
  8. Blend for 5 minutes until you obtain a smooth cream.
  9. Take the pan out of the refrigerator and pour this composition over the crust. Layer it nicely with a spoon.
  10. Put the pan back in the refrigerator for 30-60 minutes.
  11. Prepare the second and the third filling in the same way with the correspondent ingredients.
  12. Take the pan out of the refrigerator again and pour the second composition over the crust. Layer it nicely with a spoon or spatula. Do not forget to place the pan in the refrigerator after each layer for 30-60 minutes.
  13. Slice the fruits for decoration and top your cake as you like.
  14. Return the pan back in the refrigerator for 30 minutes.
  15. Open the spring form and serve it. It should be stored in the fridge because at temperatures higher than 25º C it start to melt.


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