I’ve managed to collect a rather big scale of different kinds of Easter traditions along the years. When I was younger, Easters meant long hours spent training with our gymnastic team and eating snacks on breaks. In high school we used to do these gatherings, which we called communes, with my girlfriends when we had a sleepover at someone’s house for three days in a row and just did a bunch of fun things together. And while studying at the university, I’ve spent a couple Easters abroad, or just traveled back home to see my family or my boyfriend’s family. Or both of them during the same weekend. So for me, Easter is somehow related to going somewhere, and this year I continued that tradition by coming home to Finland for a short vacation.
Even though I don’t have any stable Easter traditions (at least yet), I’ve always loved the moments when people gather around one table to sit, eat, drink and just be. I’m so happy that this year I get to spend Easter Sunday at my grandmother’s, and as pretty much on every holiday, I promised to bring some kind of dessert with me. So before we hopped to the plane in Amsterdam, I got this idea to try a new cake (just quickly you know, between the packing and all the last-minute hassle!). I had a thought of making a really simple cake that anyone could do, and honestly, it turned out great. So let me tell you: this is the thing that your Easter is going to need. The cake is super easy, really spring-y, and oh so fresh! It’s the perfect thing to bring to a dinner or just to make for yourself, because you totally deserve it.
The cake is made of just a few simple ingredients, which I really love. The filling is just mostly mangos, those tropical and juicy fruits that are a staple for Easter for many. I really love mangos, especially the really ripe and juicy ones, and I don’t even want to tell you how many times I’ve eaten them using only my hands…which means there’s a lot of that bright yellow juice dripping on the corners of my mouth…and now there’s this one very juicy looking mango on my kitchen counter..
But okay, let’s get back to the cake now. The recipe is nut free, raw and very simple. The cake is more like a parfait than a creamy cake and the texture makes it really fresh. On top of the creamy mango filling there’s a mango passion fruit icing, which gives a nice spark to the cake. And if you want to make it look real fine, just decorate the cake with a handful of fresh berries and you’re good to go. So if you’re like me, and have promised to bring a dessert somewhere and you’re not that keen on spending hours in the kitchen, this cake comes to your rescue.
And before sharing the recipe, I’m just going to remind you that you have to use ripe mangos for the cake, as hard ones taste like nothing and simply won’t work here. So if the mangos are not soft enough when you buy them, let them chill a couple days next to some other fruits, and make the cake only when you’ve got ripe mangos. That way your cake will have some kick-ass flavor – trust me.
And as we’re just a picture apart from the recipe, I want to wish you a lovely, delicious and relaxing Easter. And of course, enjoy your cakes! ♡
Raw Mango Passion Fruit Cake (Nut free + Vegan)
notes: if you wish to make the cake a bit more firm and creamy, you could add 1/4- 1/2 cup coconut oil or raw cacao butter to the filling. I haven’t tried it, but I imagine it would work well here. let me know if you try it!
1 cup rolled gluten-free oats
1 cup dried mulberries
about 14 soft fresh dates, pitted
1 tbsp extra virgin coconut oil
a pinch of salt
2 ripe mangos
1 cup coconut cream or 1 (14-ounce) can full-fat coconut milk (refrigerated overnight and then use only the white thick paste)
a pinch of vanilla extract
maple syrup (or organic honey), if needed
1 ripe mango
fresh strawberries or other berries
1. Prepare the crust first. Add oats and mulberries to a blender or a food processor and blend to a fine crumble. Add coconut oil, salt and the dates in couple batches and pulse until a sticky dough forms. Cover an 8-inch springform cake pan with parchment paper. Press the dough onto the bottom of the pan and place in the freezer.
2. Make the filling next. Peel and chop the mangos and add them to a blender together with the coconut cream. If you’re using refrigerated coconut milk, scoop out the white thick part from the can and add it to the blender. Add vanilla, and blend all ingredients until smooth. Taste and add sweetener if needed. Take the crust from the freezer and pour the filling on top. Place back to the freezer.
3. Peel and chop the third mango and blend the mango and passion fruits carefully, so that the seeds of the passion fruit are still quite solid. Take the cake from the freezer and pour the icing on top. Spread into an even layer. Return to the freezer and freeze for about 3 to 4 hours, until the cake feels solid. Let thaw for a moment before slicing and serving. Decorate with fresh strawberries, serve, and enjoy!