Raw Banana Cake


Veet came up with a delightful cake – simple ingredients and easy to prepare

Raw Banana Cake Recipe


for the crust
1 cup raw almonds soaked for at least 6 hours
½ cup of finely chopped dates soaked in filtered water for at least 20 minutes
6 dried figs finely chopped

for the filling
1 cup cashews soaked for at least 6 hours
3 cups of mashed banana
½ cup dates finely chopped
½ cup tahini
2 tbsp of melted coconut oil

for garnish
1 banana cut in rounds and 10 pecans
or 2 handfuls of super food mix – such as goji berries, cranberries and dried blueberries

Serves 8 to 12


For this recipe you can use a spring form cake pan or a square or rectangular baking dish (one that you are happy to serve the cake in). Grease the spring form pan or baking dish with oil. To bake the crust, place the almonds in a food processor and process until finely ground. Next add the chopped dates and figs and process, add a bit of the date water if the fruit and nuts are not sticking together. Shape this mixture on the bottom of your baking tray or spring form pan, make a small lip up the walls, so the crust will hold the filling. Place the crust in the freezer while you make the filling.

For the filling place the cashews in the food processor and whizz until they are fine crumbs, then add all the other ingredients and process until mixed through. Fill the crust with the filling and then if using banana and pecans press them into the filling in any pattern you choose. Cover the cake and place in the freezer for an hour to set. If using the super food mix as a garnish, sprinkle that on top just before serving.

Recipe by Veet from ‘Fresh and Vibrant’ Raw Food Recipes’

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