Prep time: 
Total time: 
Serves: 6-8
This creamy no bake vegan cake is also gluten-free. Full of tropical flavor, sweet but not too sweet with a cookie like crust. Freezer time not included in prep time.
  • Crust
  • 2 dl gluten-free rolled oats
  • 1 dl toasted coconut flakes (I use Urtekram)
  • 3 tbsp maple syrup
  • 3 tbsp almond butter
  • two pinches of salt (or about ⅛ tsp)
  • Filling
  • White layer:
  • 2,5 dl unsalted cashews
  • 2,5 dl frozen pineapple cubes
  • 1 dl coconut cream
  • 3 tbsp coconut butter (I use Foodin)
  • 1 tbsp maple syrup
  • Yellow layer:
  • 1,5 tbsp lemon juice
  • 1,5 tbsp maple syrup
  • ½ tsp turmeric powder
  • pinch of ground black pepper
  • Cake toppings: berries and coconut yogurt or cream or other decorations of choice. I used cloudberries, raspberries and piped coconut yogurt + coconut cream sweetened with a drop of maple syrup
  1. Soak cashews in a bowl filled with water for at least 30 minutes. If you're in a hurry you can also soak them in boiling water for about 5-10 minutes.
  2. For the crust: Blend all ingredients to get a thick batter. Taste and add nut butter and/or maple syrup if needed.
  3. Press the batter into a springform cake pan lined with parchment paper. I used two small springform cake pans with a diameter of 11 cm but you can use one bigger one too.
  4. Drain and rinse soaked cashews and blend all the white layer ingredients into a smooth cream.
  5. Pour about half of the creamy white layer on top of the crust.
  6. Add the yellow layer ingredients to the other half still in the blender and blend until smooth.
  7. Pour the yellow layer on top of the white layer.
  8. Freeze cakes/cake for at least 2-4 hours or until solid and easy to cut into pieces. Pictured in these photos are two mini cakes on top of eachother.
  9. Decorate with berries and coconut cream/coconut yogurt or toppings of choice.
  10. Enjoy these tropical vibes!
You can also use dates or raw agave syrup as a sweetener to make this cake raw vegan.
Recipe by My Berry Forest at