Raw Avocado Banana Cake with hazelnuts, cranberries and raisins | Dani's Cookings
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Raw Avocado Banana Cake

Prep Time20 mins
Freezer Time4 hrs


For the crust:

  • 50 g dried cranberries
  • 50 g ground hazelnuts
  • 50 g raisins
  • 1 tbs / 20 g liquid honey
  • 40 g coconut oil, melted

For the filling:

  • 110 g liquid honey
  • 25 g coconut oil, melted
  • 2 ripe avocados, roughly chopped
  • 2 bananas, roughly chopped
  • 2 tbs coconut flour, or almond meal
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice



  • Line the bottom of a 17-20 cm (7-8 inch) spring form pan with a circle of baking paper.
  • Combine all ingredients in a food processor. Process until a sticky ball is formed. Press the mixture onto the bottom of the prepared pan. Leave it in the freezer until preparing the filling.


  • Wash well the bowl and the blades of the food processor before making the filling.
  • Combine all ingredients in the food processor and puree until smooth.
  • Pour the filling on top of the crust.
  • Freeze the cake for 3-4 hours. Keep any leftovers in the freezer. When it is deeply frozen, let is stay for 15 to 30 minutes at room temperature before serving.


The coconut oil melts at a very low temperature so if it is hot in the kitchen, it might be completely liquid in the jar. In case it is not, melt it in a small bowl placed into a pan of hot water.
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