Raw Pineapple Cake

Raw Pineapple Cake


Try this recipe by  of therawtarian.com
This refreshing and moist raw pineapple refrigerator cake recipe is a perfect summer treat! A food processor is required for the cake, and a blender is required for the icing. Enjoy!




  • 2 cups dried coconut
  • 1 1/2 cups pineapple
  • 1 cup dates
  • 1 tablespoon pure vanilla extract

  • 3/4 teaspoon sea salt


  • 3/4 cup pineapple
  • 1/2 cup cashews
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil


  • To make the cake, process almonds alone in food processor until almost resembling flour that is a tiny bit chunky.
  • Add all remaining cake ingredients (except coconut) to the almonds in the food processor.  Process until well combined and sticky.
  • Transfer processed mixture to a large bowl. Add coconut and stir with a spoon or combine with your hands.
  •  Using hands, press cake mixture down firmly into cake dish (or pie plate, springform pan, etc). Set aside.
  • To make the icing, place all icing ingredients (except cashews) into blender. Blend until smooth. Add cashews and blend again until very smooth. (It will be a bit runny, but it will solidify in fridge.)
  • Pour or spoon icing on top of cake.
  • Refrigerate cake for at least 3 hours so that the icing will set. 


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