Years ago I liked to eat Parfait cake – a thin base and a lot of cream! And I ate sweet things several times a day, including cakes, not thinking about whether they are useful or harmful to my health, which was not good then. But when I stopped eating animal products and gluten-free foods, I stopped eating sweets.

It wasn’t easy because I was addicted to cakes, eclairs, croissants. That’s why I decided to find a healthy vegan gluten-free substitute for the sweets I ate before. That’s how I found raw candies and frozen raw cakes. But I can’t eat cold and frozen foods because they cause me intestinal discomfort. And it turned out that raw desserts often contain oatmeal, to which I react as a gluten-containing food or cocoa and certain fruits to which I am allergic. If I wanted to eat healthy gluten-free vegan desserts, I had to prepare them at home. And I started with the experiments – some successful and some not. That’s how I got to my fruit cakes, without sugar and with useful ingredients. Now one of my favorite desserts is my gluten-free vegan cake with Mango – a loaf with the taste of ginger biscuits and a gentle cream with mango aroma! For the base on the cake, I combine coconut flour and green buckwheat, locust bean flour instead of cocoa for color and a few spices for a wonderful aroma. Green buckwheat has a milder taste and aroma than brown buckwheat, so I use it for desserts! I often make delicious raw candies from the ingredients for the cake base – I make the dough into balls, roll them in locust bean flour or coconut shavings, put each ball in candy paper, arrange them carefully in a box with a lid and put them in the fridge. So I have something sweet, healthy, gluten-free and vegan at home for a whole week, which I can eat during the day or offer to eat to an unexpected guest.

Cake “Sunrise over the city”

Course: Desserts, Recipes









Gluten free vegan cake with mango


  • Base
  • 50 g coconut flour bio

  • 50 g buckwheat green seeds

  • 5 g carob flour /locust bean flour/

  • 3 g ground Ceylon cinnamon

  • 2 g fennel seeds ground

  • 1 g ginger dry ground

  • 1 g ground cloves

  • 25 g maple syrup light bio

  • 15 g coconut oil extra virgin bio liquid

  • 75 ml. filtered water

  • Cream
  • 10 g agar powder

  • 150 ml. filtered water

  • 200 g mango fruit in pieces

  • 100 g cashews pre-soaked in water
    72 g. cashews raw + water for soaking

  • 100 g maple syrup light bio

  • 5 g turmeric powder

  • 180 g filtered water

  • 20 g coconut oil extra virgin bio liquid


  • I grind green buckwheat flour in a blender with a dry grinder attachment, but you can also grind it with an electric coffee grinder. I weigh the required amount of coconut oil for the marsh and melt it in a water bath. I weigh 150 ml. water in a metal container and add 10 g. Agar powder, leave for 10 minutes.
  • Mix all the dry ingredients for the cake marshmallows in a bowl, stirring until well mixed into a homogeneous mixture. I add the liquid coconut oil, the maple syrup and half the water. Stir until the dry mixture absorbs the liquid and then gradually add the remaining water until a firm dough is obtained.
  • I cut a circle out of baking paper the diameter of the bottom for a metal pan with a falling bottom that I will use for the cake. I cut a piece of baking paper as high as the wall of the form and as long as the circumference of the form. I place the cut paper on the bottom and on the inside of the form wall. This way the cake does not stick to the bottom and the wall of the form, is very easy to remove and does not require side smoothing.
  • Carefully place the finished marshmallow dough on the bottom of the form so as not to move the paper and press with a spoon in an even layer. I put the form with the marsh in the refrigerator compartment for 10 minutes to harden. It can be put in the freezer for 10 minutes or in the refrigerator for 30 minutes.
  • Place the bowl of water and agar on a hot plate and stir constantly until the mixture boils. When it boils, it starts to thicken, so I continue to stir for another 3 minutes while it boils. Remove the prepared slightly thickened mixture and leave to cool.
  • I use whole fresh mango fruit, so I peel it and cut it into pieces. I weigh 200 g. pieces of mango for cream, and the rest of the fruit I put in a freezer box and put in the chamber – I usually use it in the next days for smoothies.
  • I weigh the required amount of coconut oil for the cream and melt it in a water bath. I let it cool slightly.
  • I wash the pre-soaked in water cashews and weigh 100 g. for cream. I always have a jar of soaked cashews in the fridge, it lasts up to a week and I wash it every day and change the water in the jar – I use it for creams, sauces and smoothies. Raw dry cashews soaked in hot water soften in 15 minutes, and soaked in room temperature water softens in 6 hours. Quantity of 100 g. cashews soaked in water is equal to 72 g. dry raw porridge.
  • Put the pieces of mango, softened cashews, maple syrup, turmeric and water in the bowl of the blender. Blend until smooth. Pour the fruit mixture into a bowl, add the slightly cooled liquid coconut oil and the cooled agar mixture. Stir until a creamy smooth mixture is obtained.
  • I take the form with the marshmallows out of the refrigerator compartment. Pour the prepared cream mixture on the marsh and let it stand for 30 minutes at room temperature. Then the cream on the cake is slightly firm, put the form in the refrigerator and refrigerate for 2 hours. I make the cake in the evening and leave it in the fridge until the morning – so it cools for 8 to 12 hours and tightens perfectly.
  • I take the form with the cake out of the fridge 1 hour before serving so that it is not too cold. I open the ring of the form, remove the bottom of the form with the cake and remove the paper from the side. I take a spatula, put it under the cake between the baking paper and the bottom of the form, transfer the cake to a serving tray. I cut the Brazil nut nuts into random pieces and sprinkle the cake on top.
  • Important! Another decoration can be added, but this will change the nutritional and energy value of the cake!


  • Nutritional value per 100 g. product:
  • Energy value – 168.92 kcal.
  • Protein – 3.65 g.
  • Carbohydrates – 21.48 g.
  • Fat – 9.09 g.
  • Fiber – 3.46 g.