Romantic Coco Nutty Cake - ENG

Who doesn't enjoy a delish nutritious cake and likes to impress her or his guests at the same time? Because, let's face it, this cake is a pleasure to the eyes, right?

Soak cashews at least 4 hours in - filtered- water.

Spring Form 20 cm ø
A powerful blender for grinding nuts.

Note this:
The preparation time does not include the soaking of the cashews and the freezing of the cake.
Prep Time 35 minutes
Total Time 35 minutes
Servings 10 pieces



  • Little hazelnut oil for greasing springform
  • 90 grams almond flour
  • 80 grams Pure grated dried coconut
  • 65 grams melted coconut oil first weigh then melt on very low heat
  • 20 ml Maple syrup


  • 150 grams Soaked raw cashews
  • 70 grams melted coconut oil
  • 100 grams coconut cream from canned coconut milk
  • 1,5 teaspoon Pure vanilla powder
  • 40 ml Maple syrup
  • 22 pieces Small raspberries fresh or thawed
  • 1,5-2 teaspoons Pure red beet powder optional **


  1. In a mixing bowl mix almond flour with coconut gratings, melted coconut oil and the maple syrup. Stir well and spread evenly on the bottom of lightly greased springform.
  2. Press down firmly with the back of a spoon. Cover & place at room temperature and make filling.
  3. Drain raw cashews and rinse with water.
  4. Scoop of canned coconut milk approximately 100g coconut cream.
  5. Mix smooth in blender: cashews, coconut cream, maple syrup, coconut oil, raspberries, vanilla powder and beet powder.
  6. Divide the mixture from the blender over the crust and place the spring form for a few hours, or overnight in the freezer until the cake has become solid.
  7. Carefully cut with a hot knife along the edge of the tin before disconnecting the baking ring.
  8. Place a deep frozen cake 30 max. 35 min at room temperature before serving.

Recipe Notes

Topped with: -  Homemade Bounty Bars ( recipe : ) -  Tufts of coconut cream *** mixed with some raw cacao powder and a little vanilla powder to taste (canned coconut milk) -  A pair of fresh strawberries and / or cherries -  Pure cranberry powder -  Pieces of pure freeze-dried and unsweetened strawberries (optional) -  Pure dried grated coconut. -  For decoration a soft pink rose.


* Use preferably organic, cold-pressed coconut oil, which is not deodorized and packaged in glass.


** The red beet powder creates a beautiful pink color and supplies extra nutrients. You can omit this powder if you want.


*** Tufts of coconut cream: Spoon from a chilled can  coconut milk  cream layer and stir to taste a little raw cacao powder and some vanilla powder. Fill a pastry bag with the cream and bring a few tufts on the cake.

If the cream into the piping bag is too soft, you can place piping bag 20-30 min. in your freezer. Use the remaining coconut milk for other uses. Keep in your fridge.


I'd love to see your Healthy Piece Of Cake Creations on Insta. Tag & Hashtag #healthypieceofcake Let's Inspire One Another!