Sometimes we just need to put all that we love and miss from the summer into a cake and know that the summer will come back sooner or later. This is why I made this creamy berrylicious-fruity and fresh no-bake cake with all the flavours one can wish.
With a crispy crunchy crust!
You need only a few ingredients for this raw vegan cake and it takes only a few minutes to prepare.
- 100% nut free
- 100% vegan
- 100% gluten free
- 100% refined sugar free
- 100% delicious
Recipe in english and german.
English
Mango-Raspberry Cake
Recipe
Mold: 18 cm
Crust
Ingredients:
70 g Sunflower seeds
70 g Dates, halved and pitted
30 g Raw Buckwheat
Instructions:
- Combine the ingredients for the crust in a food processor, and process until the dough sticks together when you press it between your fingers.
- Line a baking pan with parchment paper.
- Press down the dough firmly over the parchment paper.
- Set aside.
Cream
Ingredients:
1 big ripe and juicy mango
85 g raspberries (fresh or frozen)
1/2 cup virgin coconut oil
1 tbsp agave syrup or rice syrup
Instructions:
- Place the coconut oil, syrup and the mango in a blender and blend until very smooth, 2-3 minutes.
- Pour 1/2 of the mango cream in a bowl and set aside.
- Add the raspberries to the mango-cream in the blender and blend it for an other minute until well combined.
- Spread both the raspberry cream and the mango cream on the crust as you like it, use a spoon to make a beautiful design.
- Put the cake in the freezer for at least 1 hour (better 3 hours), and take it out 10 minutes before enjoying it.
Deutsch
Mango-Himbeeren Kuchen
Rezept
Form: 28 cm
Boden
Zutaten:
70 g Sonnenblumenkerne
70 g Datteln (ohne Kern)
30 g Buchweizen (roh)
Anleitung:
- Gib alle Zutaten für den Kuchenboden in den Mixer und mixe bis die Zutaten anfangen, zusammen zu kleben.
- Lege ein Backpapier auf eine viereckige Form mit Kanten.
- Drucke den Boden gleichmäßig in die Form hinein.
- Stell auf Seite.
Creme
Zutaten:
1 große, reife Mango, je süßer desto besser!
85 g Himbeeren (frische oder gefrorene)
1/2 Tasse Kaltgepresstes Kokosöl
1 EL Agaven oder Reis Sirup
Anleitung:
- Vermische alle Creme-Zutaten außer Himbeeren in einem Mixer auf hoher Geschwindigkeit bis die Masse ganz fein und glatt ist.
- Dann die Hälfte davon in einer Schüssel gießen und auf Seite stellen.
- Die Himbeeren zu der Creme im Mixer geben und noch eine weitere Minute mixen, bis die Himbeeren ganz aufgelöst sind.
- Die Himbeeren und Mango Creme über den Kuchenboden gießen. Mit einem Löffel kannst du schöne Muster gestalten.
- Stelle die Form für mind. 1-3 Stunde in das Gefrierfach.
- 10 Minuten vor dem Servieren auftauen lassen. Genießen!
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Hello and welcome to my blog Vegan Niinja. My name is Niina and I am a vegan mom from Sweden currently living in Austria (all recipes are also in german). I am the recipe creator, food stylist, writer and photographer for Vegan Niinja. All my recipes are made with high quality products, 100% vegan, soy and refined sugar free. Read more...
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Niina (Tuesday, 10 October 2017 00:27)
Thank you so much dear Asma for your sweet respons!! I am so happy you like my blog and recipes!
Love, Niina
Asma (Monday, 09 October 2017 22:55)
Love all your recipes & your website looks amazing...congrats love ❤️❤️