MANGO PASSION FRUIT STRAWBERRY CAKE RECIPE

MANGO PASSION FRUIT STRAWBERRY CAKE RECIPE NO-BAKE, VEGAN-FRIENDLY, GLUTEN-FREE

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★★★★★ 4.5/5

Layers of Tropical Bliss: Dive into our No-Bake, Vegan-friendly, Gluten-free Mango Passion Fruit Strawberry Cake! With a nutty crust, creamy mango, zesty passion fruit, and juicy strawberry layers, each bite is a burst of fruity paradise. Topped with fresh strawberries and passion fruit seeds for a vibrant finish. 🥭🍓

Ingredients

FOR THE CRUST:
150 grams raw almonds (or any other nut of your choice)
200 grams pitted dates, soaked in warm water for 10 minutes
1/4 teaspoon sea salt
FOR THE MANGO LAYER
300 grams fresh mango, chopped
120 ml coconut cream
60 ml agave syrup or maple syrup
30 ml lime juice
2 grams agar-agar powder
FOR THE PASSION FRUIT LAYER
240 ml passion fruit pulp (about 10 passion fruits)
120 ml coconut cream
60 ml agave syrup or maple syrup
2 grams agar-agar powder
FOR THE STRAWBERRY LAYER:
300 grams fresh strawberries, hulled
60 ml water
60 ml agave syrup or maple syrup
2 grams agar-agar powder
FOR THE TOPPING: FRESH STRAWBERRY SLICES PASSION FRUIT SEEDS WHOLE STRAWBERRIES

Descriptions

Step 1

Prepare the Crust:

In a food processor, blend almonds, softened dates, and sea salt until the mixture sticks together when pressed between fingers.
Press the mixture firmly into the bottom of a springform pan (about 23 cm in diameter). Set aside in the fridge to firm up.

Step 2

Mango Layer:

Blend mango, coconut cream, agave syrup, and lime juice until smooth.
Stir in agar-agar and gently heat the mixture in a saucepan over medium heat until the agar completely dissolves, about 5 minutes.
Pour over the crust and refrigerate until set, about 30 minutes.

Step 3

Passion Fruit Layer:

Blend passion fruit pulp with coconut cream and agave syrup until smooth.
Mix in agar-agar and heat as you did with the mango layer.
Carefully pour over the set mango layer. Refrigerate again until set, about 30 minutes.

Step 4

Strawberry Layer:

Puree strawberries with water and agave syrup.
Add agar-agar and heat until dissolved.
Once the passion fruit layer is set, pour the strawberry mixture on top. Refrigerate for at least 2 hours or until completely set.

Step 5

Finishing Touches:

Once set, remove the cake from the springform pan.
Decorate with fresh mango slices, passion fruit seeds, and whole strawberries arranged artistically on top.

Note's

Agar-agar needs to be heated to activate, so make sure to bring each fruit layer mixture to a simmer and dissolve the agar completely before cooling.
Coconut cream should be full-fat for the best texture and flavor.
Each layer should be allowed to set just enough that the next layer can be added without mixing, but not completely solid to help them adhere together.
For a more intense flavor, you can roast the nuts for the crust lightly before processing.
Keep the cake refrigerated until ready to serve to maintain the best texture and firmness.

Enjoy your beautifully layered, refreshingly tropical, and entirely vegan treat!

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