Raw Papaya Cake

A fresh, no-bake cake with papaya, honey, and nuts — naturally sweet and creamy.

Yield: 16–18 cm (6–7 in) cake, serves 8 | Prep: 25 min | Freeze: 4+ hr or overnight | Total: 4+ hr

Ingredients

500 g (17.6 oz) papaya, peeled and seeded
125 g (4.4 oz) honey (use firm honey for best texture)
70 g (2.5 oz) coconut oil
100 g (3.5 oz) cashew nuts
50 ml (3 tbsp) water (only if honey is firm)

Finely crush the almonds in a blender, then repeat with the dates. Leave the sunflower seeds whole.
In a bowl, combine the almonds, dates, sunflower seeds, cinnamon, and water, mixing until well combined.
Press the mixture into a 16–18 cm (6–7 in) springform pan or similar baking tin. Chill while preparing the filling.

Blend the papaya, honey, and coconut oil until slightly smooth.
Add the cashew nuts and continue blending until completely smooth.
If necessary, add up to 3 tbsp water gradually to help the blender mix, but keep the texture thick.
Spread the filling evenly over the base and smooth the surface.
Freeze for at least 4 hours or overnight.
If frozen overnight, allow the cake to stand at room temperature for 30–60 minutes before slicing.
Slice, serve, and enjoy!

For a flavor twist, replace raw almonds with lightly roasted hazelnuts (note: this will make the recipe no longer fully raw).
The filling should be thick and creamy — avoid adding too much water.
If your honey is runny, no additional water is needed.
Serve topped with coconut flakes or fresh papaya slices for an elegant presentation.