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.