• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
  • Wellness
  • About
    • About
    • Books
    • Press
    • Privacy Policy
  • Work With Me
  • Suomi

My Berry Forest

Creative plant-based recipes from the magical berry forest

March 12, 2018 By Tiinatuuli Leave a Comment

VEGAN PIÑA COLADA CAKE

Facebook0Tweet0Pin0LinkedIn0Print0

Last autumn my days were all about cakes, pies, cookies, donuts, snack bars, recipe designing, recipe testing, recipe writing, food styling and food photography. I was making my baking book, and it was published just a few days ago! Making a book is not an easy task, especially when you’re doing it all on your own. But it was all worth it, because baking is my passion and now I can share my family’s most loved recipes with you! The book is only available in Finnish at the moment, but hopefully some day in other languages, too. A few recipes didn’t make it to the book, because deadlines were coming up and the recipes weren’t quite ready. But now they are, and I’m sharing the first one with you: Vegan piña colada cake – a lush creamy cake with a tropical feel. 

Reasons to love raw & no bake cakes

  • One of the main reasons (quite obviously) is flavor and texture – a very creamy kind of cheesecakey flavor with a caramelly crust made from a mix of nuts/seeds, sweetener, oil/nut butter and a pinch of salt to tie the flavors together.
  • Another reason is that raw & no bake cakes are very simple to make and it’s (almost) impossible to go wrong! If you just keep tasting the cake (crust and filling) while you make it, you can also keep adding ingredients until you’re satisfied with the texture and flavor.
  • The third reason is that although they are heavy (all the nuts, seeds, oil), the ingredients are usually very clean and wholesome.
  • And finally: the flavor combos are endless! I prefer both fruity and dark chocolatey cakes, and also very sweet caramel ones. You can make your cake into a one-layer cake, or have several layers to make the flavors even more interesting.

I usually make my raw & no bake cakes with a cashew-coconut filling, because these two ingredients work so well in raw treats. If you’re not a fan of cashew or coconut, no worries! In raw cakes these ingredients are used more for their amazing creamy texture than flavor. By adding other ingredients such as chocolate and fruits, you can disguise both the nutty and coconutty flavors. But of course you can also let these flavors shine, like I’ve done here with my Piña colada cake. It’s a cake with coconut and pineapple in just the right amounts to let both of them be the stars of the show.

Although this cake didn’t make it to the book, I do have three other no-bake cake recipes there: 1. A beautiful Chocolate mousse tart for breakfast 2. Salted caramel-popcorn cake when really big sweet cravings hit and 3.Blueberry-tahini cake when you’re looking for something a bit more spicy and fancy. If these and 67 other yummy recipes sound tempting, you might want to learn some Finnish and order my book 😉

Sending you sweet tropical vibes with my Piña colada cake recipe!

♥ Tiina

Read post in Finnish.

VEGAN PIÑA COLADA CAKE
 
Save Print
Prep time
1 hour
Total time
1 hour
 
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.
Serves: 6-8
Ingredients
  • 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
Instructions
  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!
Notes
You can also use dates or raw agave syrup as a sweetener to make this cake raw vegan.
3.4.3177

 

 

related

Facebook0Tweet0Pin0LinkedIn0Print0

Filed Under: All recipes Tagged With: cashews, gluten-free cake, no bake cake, pineapple, piña colada, raw cake, vegan cake

Previous Post: « CREAMY VEGAN MOCHA SMOOTHIE
Next Post: HOT CHOCOLATE OATMEAL »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search


Hello! Welcome to My Berry Forest, a happy place where I share my plant based recipes with you. More about me.

 


FOLLOW MY BERRY FOREST

  • Bloglovin
  • Instagram
  • Pinterest

Herkkuja kirja – 70 ihanaa vegaanista herkkureseptiä ja vegaanisen leivonnan opas nyt Adlibriksesta (klikkaa kantta)! My new vegan baking book is available in Finnish from Adlibris. Just click the cover!


My Berry Forest Cooking Club Newsletter

Want to join the coziest cooking club? Sign up to receive delicious recipes and friendly tips and talks straight from the forest.


My Berry Forest on Instagram

[instagram-feed]
Parhaat ruokablogit

feedfeed_Editor

Archives

  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • September 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015

Categories

  • All recipes
  • Breakfasts
  • Savory
  • Sweet
  • Snacks
  • Smoothies and drinks
  • Vegan ice creams
  • Vegan cheesecakes
  • Vegan basics
  • Wellness

Footer

[instagram-feed num=9 cols=9]

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

About Tiina

Tiina is a mom of three living in Southern Finland. She's a recipe & content creator, cookbook author and holistic health coach with a focus on plant-based foods.

FOLLOW MY BERRY FOREST

  • Bloglovin
  • Instagram
  • Pinterest

My Berry Forest Cooking Club Newsletter

Follow on Pinterest

Copyright © 2021 · my berry forest

  • enEnglish
  • fiSuomi (Finnish)