raw-banoffe-cake-feature

Raw banoffee cake | This cake belongs on your fork and in your mouth.

Will we ever get sick of making cakes? Naaaa. Never! Especially when they’re this freaking delish! Yay for raw banoffee cake! This recipe is about to rock your Merry socks. 

It belongs on your fork so you can get it in your face hole and go to delish foodie heaven for at least 5 minutes.

Probably longer than 5 minutes. 

Coz you’ll want to talk about how good it is for at least 20 minutes after. Then you’ll want to share the rest of the cake with all your friends. Coz the cake will put you in a really good mood and you’ll have that urge to share that love. 

Oh yes, you will be that favourite lovely friend. 

raw-banoffee-cake-2

Just look at that masterpiece! 

And don’t let that photo lead you to think it’s a hard recipe. 100% super dooper easy! It’s got a few steps, but they’re all easy peasy. And there’s a cheats/quicker version too… so yay!

We recommend you pump the tunes and have a few dance breaks during the freezing and setting process. Just our advice, feel free to ignore… but you know… you’ll have fun yah?!

Ok, enough rambling. We vote that you do the following…

Check your kitchen pantry, fruit bowl, fridge (wherever you store your food).  Do you have all the ingredients? 

Yes, you say?

Then get those cashews soaking and prepare for delishness!

No? Boohooo!

Oh well, get your amazing self to a store near you and get shopping! You’ll have raw banoffee cake magic happening soon!

We’ve also added the recipe to the Get Merry recipe app so download it and you can create an automatic shopping list! Boom, talk about convenient. Download it today!

Always merrymaking,

Emma + Carla 

raw-banoffee-pie

Raw banoffee cake
Serves 16
Print
Prep Time
3 hr
Prep Time
3 hr
STUFF YOU NEED
FOR THE BASE
  1. 3 cups shredded coconut
  2. 1 cup cashews (roasted is yum but then it’s not #raw)
  3. ¼ cup coconut oil
  4. 2 tbs. rice malt syrup or honey
  5. 1 tsp. 100% vanilla extract
  6. 1 tsp. cinnamon
FOR THE FILLING
  1. 2 cups raw cashews (soaked in water overnight, then drained)
  2. 2 medium bananas
  3. 1 cup coconut milk (canned)
  4. ⅓ cup coconut oil
  5. 1 tsp. 100% vanilla extract
FOR THE CARAMEL TOPPING
  1. 100 g (3 1/2 oz.) pitted dates (soaked in boiling water for 10 mins, then drained)
  2. 1/4 cup coconut milk (canned)
  3. 1/4 cup coconut oil (or butter for extra #yum)
  4. 1 tsp. 100% vanilla extract
FOR THE OTHER EPIC TOPPINGS
  1. 2 bananas sliced
  2. Sugar free chocolate melted
  3. 1/2 cup walnuts chopped
  4. 2 tsp. coconut sugar (or honey/rice malt syrup)
NOW WHAT
  1. Line a 24 cm (10 inch) spring-form cake tin with baking paper.
  2. Place all the base ingredients in to a food processor or blender. Whiz until well combined, it will become a smooth butter. Yum!
  3. Spread the mix in to the prepared tin, shake it a little to ensure it is even.
  4. Place the tin in to the freezer.
  5. Let’s get onto the filling!
  6. Drain and rinse the cashews and place them in to a food processor/blender along with the rest of the filling ingredients.
  7. Whiz until completely smooth, this will take around 5 minutes.
  8. Pour the mixture on top of the base, shake to even out and place back in to the freezer for 2 hours, or until set.
  9. Once the cake is set take the cake out of the freezer and rub the outside of the cake tin with a hot cloth and release the spring-form slowly (you may need to run a knife around the edge).
  10. Now time to decorate with EPIC toppings
  11. CHEATS/QUICK OPTION - toppings are totally optional… choose a few or do them all!
  12. Start with the caramel sauce, place all the ingredients into your blender and whiz until a thick, caramel sauce is happening. Taste test. YUM. Set aside.
  13. In a small fry pan toast your walnuts and coconut sugar on low heat. Again this makes it not #raw... so you choose... it's just that toasted walnuts taste SAH good.
DECORATE
  1. Start with slices of banana, then dollops of caramel sauce, then toasted yummy walnuts, then drizzle with chocolate.
  2. Make it look EPIC! Share a photo with us on social, use #getmerry!
MERRYMAKER TIP
  1. All your leftovers can be stored in an airtight container in the freezer! We like to pre-slice, then freeze, so it's super easy to defrost when it's Banoffee time! YAY!
The Merrymaker Sisters | Easy Healthy Recipes http://themerrymakersisters.com/

 

 

Comments 7

  1. Hello,
    I was just wondering if there was any nutrition information for each of your recipes please?

    Many Thanks
    Ashley

    1. Post
      Author

      Hi Ashley, no we do not do that, we don’t get bogged down with the numbers. There are lots of apps you can use to check it. This cake is natural full of good stuff BUT this cake is packed with natural sugars and calories. It’s not an everyday meal. It’s a sweet TREAT. So enjoy a piece and REALLY REALLY REALLy enjoy it and know it’s better than eating a store bought gluten and refined sugar packed cake. 🙂 🙂 🙂

  2. Hi Emma & Carla,

    This looks so delish!!!

    My daughter is anaphylactic to cashews & walnuts – I know right?! She can have macadamias, would they work in place of the cashews? Not sure what to swap the walnuts with, maybe cacao bits or almonds??

    Thanks – keep on making merry cakes 😍

    Mandy xx

    1. Post
      Author
  3. my daughter cannot have coconut(or dairy). will this work with macadamia milk instead? and can i sub another oi for the coconut oil?im guessing no because both the coconut oil and milk give a thicker consistency. this looks delicous!

    1. Post
      Author

Leave a Reply

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