No Refined Sugar+No Eggs+No Baking+No Milk+Guilt-Free

Coconut Delight Cake

Prep Time: 20 min / Cook Time: / Total Time: 20 min

If you're looking for a dessert that's both indulgent and healthy, look no further! This Coconut Delight Cake is perfect for those who want to enjoy a sweet treat without the guilt. Made without refined sugar, eggs, baking, or milk, it's a vegan and raw delight that's sure to please everyone.

Author and photographs: Olga

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Whether you have dietary restrictions or are just looking for a lighter option, this cake has you covered. With its rich coconut flavor and creamy texture, it's a slice of paradise in every bite.

Coconut Delight Cake

Ingredients

For the Base:

  • 1/2 cup raw almonds

  • 1/4 cup dry shredded coconut

  • 4 large and soft dates

  • 1 tbsp coconut oil

For the Top Layer:

  • Flesh of 1 (large) or 1.5 small coconuts (white part only)

  • 1 cup raw cashew nuts

  • 200 ml coconut cream

  • 4 tbsp coconut oil

  • 4 tbsp agave syrup (or honey or other syrup)

Instructions

Soak the Raw Nuts: Soak the almonds and cashews overnight or for at least 6 hours.

Prepare the Base: If your almonds have skins, peel them after soaking. Blend the almonds with the shredded coconut, dates, and coconut oil until a thick mass forms. This is the base. Line a 16 cm diameter form with acetate film. Spread the date mixture evenly on the bottom of the form and press it down with the bottom of a glass or a spoon.

Prepare the Cream Layer: Peel the coconut completely, leaving only the white part. Finely chop the coconut flesh (using a meat grinder or grater). Add the cashews, coconut cream, syrup, and oil. Blend everything thoroughly until it reaches a creamy consistency. Spread the cream over the base.

Chill the Cake: Place the cake in the refrigerator and let it set for 6-8 hours or overnight.

Decorate and Serve: Once the cake has stabilized, take it out and decorate as desired. Enjoy a slice of this tropical, creamy, and guilt-free delight!

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