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Raw Vegan Coconut Cakes

Aug 12, 2016 · 6 Comments

I don’t know how many of you are familiar with raw baking. Maybe you always had some concerns about this unbaked cakes and tarts which are currently all over Instagram. But NO FEAR!  For most of them, the crucial part is to have a good blender and then they are easier to make than any baked cake or cookie. Of course, not everyone has a high-speed blender and especially when you live in a students home or when you are traveling, you don’t have access to equipment like this.

Therefore, I made a version of Raw Vegan Coconut Cakes for which you don’t need a blender or any fancy equipment.  Perfect for first raw baking attempts. Your hands, a silicon tin and a bowl will do the job.


Raw Vegan Coconut Cakes

As I had no blender in my students home, I decided to fill my cakes with store-bought coconut yogurt. But of course, if you are fully equipped with a good blender, I recommend trying the homemade coconut yogurt version, which I added for you below.

Raw Vegan Coconut Cakes

2 cups soft coconut flesh
1/2 cup coconut milk
3 tbsp coconut blossom syrup
1 tbsp lemon juice
1 tsp vanilla extract

Method: For the filling,place all ingredients in your blender and process until well combined. This might take up to 3-5 minutes until everything is smooth and well combined.

Raw Vegan Coconut Cakes

So this was part 3 of my easy student-kitchen vegan baking series. I hope you have fun and let me know in the comments if you have a dessert in mind that you want me to make in my student kitchen.

Blueberry kisses,

Lara

Raw Vegan Coconut Cakes

Vegan Coconut Summer Cheesecakes
 
Save Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Serves: 4
Ingredients
  • 1 cup fine shredded coconut
  • ½ cup (50 g) quinoa flour (white flour or coconut flour or oat flour work as well)
  • ½ cup (120 g) coconut oil, room temperature but not liquid
  • 4 tbsp agave syrup
  • 1 tbsp lemon juice
  • a pinch of fine sea salt
  • -
  • 1½ cup (170 g) vegan coconut yogurt (substitute: soy yogurt or greek yogurt)
Instructions
  1. Combine all the crust ingredients together and pat up the sides and over the bottom of the muffin tin.
  2. I recommend using silicon tin as it will be easier to get the cups out without damaging the edges.
  3. Freeze for at least 2 hours.
  4. Fill the cups with the yogurt filling and decorate with fresh summer fruits and drizzle with coconut blossom sugar.
3.5.3208

vanilla

 

Breakfast, Pies, Raw, Recipes easy raw cheesecake, how to make a raw cake, how to make vegan cheesecake, my first raw cake, Raw Vegan Coconut Summer Cheesecakes, schweizer blogger, swiss blogger, Swissfoodblogger

Reader Interactions

Comments

  1. Green Smoothie Gourmet says

    14. August 2016 at 19:27

    How awesome are you Lara! To think up healthy recipes for no-equipment situations! I think they are useful even for when we are too busy to clean our equipment. You are genius…Love from DC! Dee xx.

    Antworten
  2. Tamara says

    16. August 2016 at 20:27

    Hi Lara! Do you eat them frozen?

    Antworten
    • Lara says

      16. August 2016 at 20:34

      Hi 🙂 no I take them out of the fridge 30 minutes before eating 🙂

      Antworten
  3. superfitbabe says

    17. August 2016 at 1:13

    This is such a cool recipe! Who knew that you didn’t need a blender for raw vegan desserts?!

    Antworten
  4. SHAREAT.ch says

    22. August 2016 at 12:48

    Yummy! Das sieht lecker aus! Danke für deine Blogadresse auf SHAREAT.ch – bin froh deinen Blog dadurch entdeckt zu haben 🙂

    Antworten
    • Lara says

      22. August 2016 at 13:23

      Sehr gerne! Ich bin froh euch entdeckt zu haben! Würde mich freuen euch mal zu treffen ????

      Antworten

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