The raw vegan upside down cake offers many delicious variations. Use a mixture of berries or other fruit or all one type of fruit. Try mango, strawberries, blueberries, raspberries, pineapple, kiwi, bananas or apples. Try adding spices such as cinnamon or vanilla or flavor with lemon or lime juice. Use your imagination!
Fruit layer:
- 2 1/2 cups sliced fruit or whole berries
- 1 tablespoon honey, date sugar or coconut sugar
Mix fruit and sweetener in a bowl and set aside. Let sit at least 5 minutes.
Crust/Cake layer:
- 1 cup shredded unsweetened coconut
- 1 cup raw walnuts
- 1/4 teaspoon salt
- 6 pitted medjool dates
Place coconut, walnuts and salt in the food processor and process until finely ground. Add the dates and process until the mixture begins to stick together. Do not over process.
Line a pie pan or cake pan with parchment paper or plastic wrap.
Place half the fruit in the pan. Spread half of the crust/cake evenly over the fruit. Press down with your hands to compress. Top with the remaining fruit and then the remaining crust/cake. Press down firmly again.
Chill the cake for half hour or longer.
To serve run a knife around the edge of pan. Place a plate upside down on the pan. Flip the plate and pan over and lift the pan off. Remove the parchment paper or plastic wrap.
Adapted from Raw For Dessert by Jennifer Cornbleet.
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