Raw Coconut Cake
This raw coconut banana cake is creamy, naturally sweet, and made with simple plant-based ingredients you can feel good about.Finished with a rich caramel drizzle on top that takes it over the top, giving every bite that perfect balance of sweet, creamy, and indulgent. No baking, no refined sugar—just a clean, refreshing dessert that still hits that sweet craving in the best way.
Servings
2-8 servings
Cooking Time
30 min
Raw Coconut Cake
By: Naysha Rivera
This raw coconut banana cake is creamy, naturally sweet, and made with simple plant-based ingredients you can feel good about.Finished with a rich caramel drizzle on top that takes it over the top, giving every bite that perfect balance of sweet, creamy, and indulgent. No baking, no refined sugar—just a clean, refreshing dessert that still hits that sweet craving in the best way.
Ingredients
Filling
- 1 1/2 cups raw soaked cashews (overnight)
- 2 TBSP fresh lemon juice
- 6 dates
- 6-8 bananas (depending on size)
- 1 tsp vanilla
- 2 tsp ceylon cinnamon
- 1 cup Homemade coconut milk** SEE NOTES !
- 1 TBSP Tapioca flour
- Pinch of salt
Crust
- 6-8 Dates
- 1/4 cup Coconut pulp (from making my coconut milk)
- 1/4 cup Hemp seed pulp + pumpkin seed pulp (from making homemade milk)
- 1/2 cup Almond flour
Notes:
Coconut Milk:This recipe came from a zero-waste approach in the kitchen. I had a lot of pulp left over from making homemade coconut–pumpkin milk, so instead of letting it go to waste, I built the crust around it along with other simple ingredients. That’s what gives it its unique texture and naturally rich flavor.The homemade coconut milk in the filling is also really important here—it ties everything together and gives that fresh, clean coconut taste I intended for this cake. You can use canned coconut milk in a pinch, but just know the flavor profile will be noticeably different from the original vision of the recipe.
Caramel: I kept this caramel super simple—just boiled coconut sugar with a little water until it melted down into a rich, pourable drizzle. You can use this or get creative and top it with any sauce you love to finish the cake your way.
Crust: I used pumpkin and hemp seed pulp but you can just replace with any nuts or seeds you like
Step by Step Instructions
Crust Instructions:
Add dates, pumpkin pulp, coconut meat pulp (from homemade milk), and almond flour into a food processor. Blend until everything comes together and sticks when pressed. Press the mixture firmly into your pan to form an even crust. Place in the fridge while you prepare the filling so it can set and hold its shape.
Filling Instructions:
Drain your soaked cashews and add them to a high-speed blender along with bananas, dates, fresh lemon juice, vanilla, Ceylon cinnamon, homemade coconut milk, tapioca flour, and a pinch of salt. Blend until completely smooth, thick, and creamy with no lumps remaining. Scrape down the sides as needed to make sure everything is fully incorporated.
Once your crust is set, pour the filling over it and smooth out the top evenly. Tap the pan gently on the counter to release any air bubbles. Place in the fridge and let it set until firm and sliceable before finishing with your caramel drizzle.
