Mango Cake Plant-Based Gluten Free

Light like a feather! Perfect treat for a hot summer day!

Mango Cake Plant-Based Gluten Free

Light as a feather, perfect as hot summer treat!
Prep Time 1 hr 15 mins
Course Dessert
Cuisine Medical Medium Compliant, New Age Cuisine, Raw Vegan
Servings 9 people


  • 1 Food processor
  • 1 high-speed blender optional
  • 1 round tin cake 9"


For the base:

  • 2 cups walnuts/almonds/any nuts of choice
  • 1 cup soft pitted dates
  • 1/4 cup maple syrup / agave syrup
  • 1/4 cup dessiccated coconut optional

For the filling:

  • 2 cups mango chunks
  • 2 cans organic coconut milk - spoon out the cream only after refrigerated
  • 1/2 cup sweetener ( maple syrup or erythritol) optional
  • 1 tsp vanilla paste
  • 1 tbsp lime juice
  • 2 tsp agar agar dissolved in 250 ml water


  • 1/3 cup sun-dried white mulberries
  • 1/4 cup toasted coconut flakes


  • Blend nuts, dates and maple syrup in a food processor.
  • Put the mixture into cake time and use fingers to create a base with relatively high edges - higher than for a regular tart.
  • Refrigerate.

To make the filling:

  • Add in a blender or food processor the mango chunks (well drained if using frozen mango), scooped coconut cream and sweetener ( optional). Blend well.
  • To activate agar agar you need to dissolve it in water and bring it to a boil for a couple of minutes. Let cool until it starts to coagulate. Add to the food processor and mix again very well.
  • Pour mixture over the base and refrigerate for 1 hour.
  • Take it out of the refrigerator and add toppings: sun-dried white mulberries and toasted coconut flakes.
  • Refrigerate again this time overnight.
  • Serve the next day! Enjoy!


  • Make sure you use agar agar powder not agar agar flakes since they are not as effective. I encourage you to do your own research on how to use agar agar powder. 
  • I actually used agar agar flake and they were not that effective. it was my first time experimenting with agar agar. Definitely choose powder instead of flakes. As a rule of thumb you need 1 teaspoon agar agar powder for 1 cup of liquid.
  • I made without using sweetener for the filling but if you need to satisfy a sweet tooth you should add some sweetener. I enjoyed it either way.
  • In case your filling is not hardening enough you may want to place it in the freezer.
Keyword mango dessert, raw vegan mango cake, sugar free dessert

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