Raw Mango-Chia-Yoghurt Cake

I love the colour and the simplicity of this cake. And I also love the fact that I can give as much as I want to my little one, who is 2,5 years old, because all the ingredients are great for him.

There`s not much effort needs to be put into making this raw yoghurt cake so sit back and go through quickly the ingredients and method, then leave 30-35 mins for preparation, couple of hours for letting it cool down in the fridge and you have the perfect healthy and clean dessert for the family for all occasions.

So basically 3 layers needs to be prepared: the oat base, the middle yoghurt cream with chia seeds and the top mango layer:

For the base:

  • 150g organic oat, roughly grinded
  • 15 medium dried dates, finely chopped in a food processor
  • 2 large tbsp. coconut oil, melted


Yoghurt cream:

  • 500g organic Greek yoghurt
  • Juice of a half lemon
  • Spoonful of chia seeds
  • 10g gelatine with 3 tbsp of warm water
  • Sweetener to taste (stevia/ erithrol)


Mango layer:

  • 1 large, soft mango
  • Tiny bit of lemon juice
  • 5g gelatine with 2 tbsp warm water



How to prepare:

  1. Prepare a 20 cm cake tin.
  2. For the base, mix all the ingredients (oat, date paste and melted coconut oil) in a medium bowl and transfer the oat mixture into the tin and press it down with your fingers, until it is flat.
  3. In a separate bowl, prepare the yoghurt filling. Stir the yoghurt in a large bowl, add all the ingredients except for the gelatine and water. Stir well. In a separate small bowl, stir the warm water with the gelatine until the gelatine is melted and add it to the yoghurt mixture. Pour mixture onto the oat base. Cover the tin with cling film and put it in the fridge for half an hour.
  4. When you see that the yoghurt base hardened a bit, prepare the mango layer. Peel the mango and cut it into cubes. Use a hand blender to make a paste. Do the same with the gelatine what you did in step 3, then add it to the mango paste. Stir it well and pour onto the yoghurt mixture.



Tip #1: Let it rest in the fridge for at least 4 hours. The best if you make it in the evening and serve it the next day. Before you open the cake tip, just run a knife around the side of the cake.

Tip #2: You can simply make a gluten free version by using gluten free oat.

Hope that it will bring smile and sunshine in to your days. Happy Baking! x

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