Mixed Berry and Coconut Raw Cake



oday I’m making delicious and healthy mixed berry and coconut raw cake! If you have never tried a raw cake before, prepare to be blown away!

Mixed Berry and Coconut Raw Cake, Pastry Maestra

Raw Food Diet

So, what is a raw food diet and why is it gaining popularity in modern times? Well, first let me say that raw food diet involves eating mainly unprocessed whole, plant-based, and preferably organic foods. People who follow the raw food diet believe that eating raw foods can improve their health, well-being, and possibly reduce the risk of illness. Now, who invented raw food diet in the first place, and why? Well, Wikipedia says that thanks to Norman W. Walker, inventor of Norwalk Juicing Press, raw food dieting became immensly popular in the 1970s. You see, raw food advocates claim that heating food above 40°C–48°C (104°F–118°F) starts to degrade and destroy the enzymes in raw food that aid digestion.

Mixed Berry and Coconut Raw Cake, Pastry Maestra

So, preparation methods that are suitable for this diet are juicing, raw souping, blending, dehydrating, soaking, fermenting and sprouting. Basically anything that doesn’t require heating is O.K. Raw food diet staples include whole food, most often plant based. It is no surprise that raw foodies are often also vegetarians or vegans. So, the most common ingredients are fruits, vegetables, nuts, and seeds. Soaked or sprouted grains and legumes can also make the cut. Some people include raw eggs, dairy, fish, and meat in their diets. Processed food often contains ingredients linked to poor nutrition, or, even worse – mysterious chemical additives that an average person can’t even pronounce! Yuck! Now, as you already know, in my recipes you will never find anything but good, unharmful and natural ingredients, so the raw food philosophy is quite close to my heart! In fact, I have already created a few raw desserts like amazing raspberry raw cake, raw chocolate cake or delightful chocolate and hazelnut bars! Today, I’ll show you how to make one more!

Mixed Berry and Coconut Raw Cake, Pastry Maestra

My Mixed Berry and Coconut Raw Cake

For this cake I used mixed berry puree – strawberries, raspberries, blackberries, blueberries, red currants and black currants. If you don’t have ready made mixed berry puree, you can easily make it yourself. Just blend your favorite berries and run the mixture through a strain to get rid of the seeds! If you have lots of berries you can make a large batch, freeze your puree, and enjoy in your delicious berry cake in the middle of the winter! Awesome, right?

Mixed Berry and Coconut Raw Cake, Pastry Maestra

Now, if you have never made raw cake before, there are a couple of things you need to know:

  • You will need to soak your cashew nuts and dates in cold water for a couple of hours. You can also leave them overnight in water, but in that case I like to put them in the fridge.
  • Make sure that all the ingredients you are blending are at room temperature! If you put frozen berry puree in the blender along with melted coconut oil, the oil will set immediately and you will have a grainy mixture.
  • You can swap maple syrup for agave syrup or coconut palm syrup.
  • I am using neutral tasting coconut oil for my berry cream, and extra virgin coconut oil for my coconut cream. If you don’t like strong coconut flavor, use neutral tasting oil for both layers.
  • I am using room temperature coconut milk from the can that I stirred well before use.

There you are, let’s get to work and make easy, nutritious and delicious mixed berry and coconut raw cake!

Mixed Berry and Coconut Raw Cake, Pastry Maestra

Mixed Berry and Coconut Raw Cake Recipe

by:Tereza Alabanda,The Pastry Maestra


Prep. time : 10 minutes

Cook time : 0 minutes

Ready in 10 minutes plus cooling

Level : Basic

Almond Base:

  • Almonds 115g (4oz)
  • Dates, pitted (weight before soaking) 55g (2oz)

Mixed Berry Cream:

  • Cashew nuts (weight before soaking) 130g (4.6oz)
  • Mixed berry puree 200g (7oz)
  • Lemon juice 10g (2Tsp)
  • Coconut oil (neutral tasting) 100g (3.5oz)
  • Maple syrup 70g (2.5oz)

Coconut Cream:

  • Cashew nuts (weight before soaking) 140g (5oz)
  • Coconut milk (room temperature, well stirred) 160g (5.6oz)
  • Coconut oil, melted (extra virgin) 70g (2.5oz)
  • Maple syrup 60g (2.1oz)
  • Shredded coconut 10g (1Tbsp)


  1. Soak cashew nuts and dates in cold water for a couple of hours or overnight. Strain them before use.
  2. To make almond base place almonds into a food processor and pulse until they are roughly chopped. Add soaked and drained dates, and pulse until you get crumbly but sticky mixture.
  3. Transfer the mixture into a 16cm (6.3″) in diameter cake ring lined with acetate strip, and press it into the bottom of the mold using a back of a spoon. Put everything in the freezer to set.
  4. To make mixed berry cream place soaked and drained cashew nuts, mixed berry puree, lemon juice, coconut oil, and maple syrup into a blender and blend until you get smooth mixture. Pour it onto the base, shake the mold to distribute the mixture evenly, and put everything in the freezer for a couple of hours, until it sets.
  5. To make coconut cream put soaked and drained cashew nuts, coconut milk, coconut oil, maple syrup, and shredded coconut into a blender and blend until you get smooth mixture. Pour it onto the frozen berry cream. Smooth the top and put everything in the freezer until it sets.
  6. Take the frozen cake out of the mold and remove the acetate strip. Decorate the cake with fresh berries and enjoy!

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