Coconut chia cake with mango and grapes

coconut cake with seasonal fruit

I made this cake a while back, when mangoes and peaches were still in season. But it got lost among other things in my To Do folders and scrap papers, only to surface now and have me crave mangoes. Gasp. Life is cheeky this way.

coconut cake with seasonal fruit

‘Here’s a wonderful cake which is just purrrfect when topped with luscious juicy mangoes and soft ripe peaches. Except you don’t have mangoes. Nor peaches. Do ya?‘ Thank goodness this cake is delicious with just about any seasonal fruit, especially grapes and plums, which are still abundant. So let us eat cake and celebrate the produce that we do have.

coconut cake with seasonal fruit

As most raw cakes go, this one too is incredibly easy to make and only requires a handful of ingredients. Raw coconut shreds would be ideal but if you can’t get any, unsweetened desiccated coconut will work beautifully too. If you want to give it a bit of an exotic twist, you can try topping it with pineapple, papaya and kiwi fruits and maybe even a bit of melon. Or frozen berries with a squeeze of lime.

coconut cake with seasonal fruit

Coconut chia cake with mango and grapes
Author: Chris
Prep time: 10
Serves: one small 9cm cake
Ingredients for BASE
  • A handful of mixed sunflower and pumpkin seeds
  • 3 Medjool dates
Ingredients for FILLING
  • 1 cup of coconut shreds
  • Juice of 1/2 grapefruit (about 1/4 cup)
  • Juice of 1 lime (3-4 TBSP)
  • 1/2 cup coconut milk or your favorite nut milk
  • 1/2 ripe banana
  • 1 chia egg: 1/3 cup coconut milk (or nut milk) + 2 TBSP chia seeds
  • Toppings: seasonal fruit, fresh mint

Instructions

  1. Mix the chia seeds with 1/3 cup milk and set aside until the seeds absorb most of the milk.
  2. Add the seeds and dates to a food processor and blitz until they for a sticky mix. Alternatively, you can grind the seeds with a mortar and pestle and mix in the fresh dates by hand.
  3. Press the mix into a cake pan and place in the freezer to firm up.
  4. Add the ingredients for the filling to a blender (except chia egg) and blitz until you get a creamy consistency. Taste and add more banana if you want it sweeter.
  5. Scoop the filling into a bowl and mix in the chia egg with a spatula.
  6. Scoop the filling on top of the base and place in the fridge.
  7. When ready to serve, take the cake out of the fridge and leave it at room temp for about 10 minutes. Top with seasonal fruit, abundantly.
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