This recipe provides a delicious, rich and creamy banana cake. This is a different spin on the traditional banana cake, which is commonly baked and includes many refined flour, fat and sugar ingredients. This banana cake is based on whole, mostly raw foods, and does not need to be heat processed. It provides us with optimally healthy ingredients and superfoods resulting in nutrient dense calories. It is loaded with healthy carbohydrates, fats and a super rich source of protein, as well as numerous vitamins and minerals. It is naturally low in sodium and cholesterol-free, and offers an excellent amount of fiber. The cake can be enjoyed as a snack, dessert or even a side to your breakfast smoothie!

TYPE: Snack, Dessert
PREP TIME: 10 - 15 mins + chilling time
SERVINGS: depends on cut sizes, fills a 9 X 13 inch pan/dish

  • Vegan
  • Raw*
  • Wheat-free
  • Gluten-free**
  • Seed-free
  • Peanut-free
  • Corn-free
  • Refined sugar-free

*There is no baking or cooking involved in making this recipe. However, some of the ingredients of the cake won’t qualify as being truly raw (ex: oats, tofu).

**Depending on source of oats. Some manufacturer’s ensure that their product is gluten-free.

Goodies Needed


  • 1.5 cups Organic, Raw Cashews (pre-soaked 1-2 hours)
  • 1.5 cups Organic, Raw, Unsweetened Coconut (shredded, fine or flakes)
  • 1.5 cups Organic Raisins
  • 1/2 cup Organic Quick Oats


  • 1 package (+/- 350g) Organic, Medium Firm Tofu
  • 6 Organic Bananas
  • 1.5 cups Organic Coconut Butter (also known as coconut manna)
  • 1 - 2 tsp Organic Vanilla (extract or powder)

Optional additions:

  • Coconut flakes and/or fresh banana for cake decoration


  • Food processor
  • Spatula
  • Spoon
  • Measuring cup
  • a 9 x13 or similar dimension pan or glass dish

Preparation Steps

  1. Place the base ingredients into your food processor and process on high, until a sticky, crumbly, uniform mixture results.
  2. Transfer the mixture into your glass dish and press down evenly along the bottom, as well as up the sides (at least halfway), making an even crust all around.
  3. Place the filling ingredients into your food processor and process on high, until a smooth, uniform mixture results. (The coconut butter can be hard and will melt enough during processing. Using a fork, remove enough chunks to make up about 1.5 cups.)
  4. Transfer the filling mixture into your glass dish onto the crust, and spread around evenly with your spatula.
  5. Place the dish into the refrigerator (for about 4 hours) or freezer (about 2 hours) to chill and set. Remove when the cake looks “firm” and cut into squares.
  6. Serve and enjoy.
  7. Store the remainder in the refrigerator, or freeze for future use. (Note: the cake, especially the top layer will brown slightly. This is a natural part of the oxidation process.)

Meal Nutritional Benefits

Cashew Nuts:

  • good source of (in descending order): copper, magnesium, tryptophan and phosphorus
  • Rich in antioxidants and unsaturated fats, especially oleic acid like olive oil
  • Promote good cardiovascular health, lower risk of coronary heart disease, promote healthy bone development, reduce risk of colon cancer, promote healthy blood vessels and joints and help prevent gallstones
  • Lower risk of weight gain when consumed on a regular basis
  • for more information, visit the cashews detailed overview from World’s Healthiest Foods

Coconut Shredded/Butter:

  • excellent source of healthy saturated fats, rich in medium chain triglycerides (MCTs)
  • source of various vitamins and minerals
  • contains various healing and preventative qualities for many areas of our health
  • for more information, visit the coconut overview from


  • offer abundant antioxidants, phytonutrients and a healthy source of complex carbohydrates
  • good source of (in descending order): manganese, phosphorus, vitamin B1, magnesium, copper, zinc, iron, folate, vitamin B5, potassium, vitamin B2, vitamin B6, vitamin B3 and calcium
  • lower cholesterol levels, reduce risk of cardiovascular disease including heart failure, stabilize blood sugar, lower risk of type 2 diabetes and enhance the immune response
  • protect against breast cancer, protect against childhood asthma and promote overall good health
  • for more information, visit the oats detailed overview from Nutrition Data or the oats overview from World’s Healthiest Foods


  • high energy, low fat food
  • good source of antioxidants
  • good source of vitamins like the B vitamins, and minerals like iron, potassium, calcium and magnesium
  • provide prevention/healing for: constipation, cancer, heart disease, diabetes, anemia, fever, eye health, bone health read more
  • for more information, visit the raisins detailed overview from World’s Healthiest Foods


  • An excellent high source of soy protein
  • good source of (in descending order): tryptophan, manganese, iron, protein, omega-3 fatty acids, selenium, copper, phosphorus, calcium and magnesium
  • helps lower cholesterol levels and enhance good cardiovascular health
  • helps alleviate symptoms associated with menopause
  • has antioxidant, anti-cancer and anti-inflammatory properties
  • an great source of iron to prevent anemia and increase overall energy
  • for more information, visit the tofu detailed overview from World’s Healthiest Foods


  • Is a high energy food source
  • good source of (in descending order): vitamin B6, vitamin C, potassium, fiber and manganese
  • offers cardiovascular protection, offers protection from ulcers, helps replenish electrolyte stores, enhances proper elimination, protects from age-related macular degeneration, helps build stronger bones and promotes kidney health,
  • for more information, visit the bananas detailed overview from World’s Healthiest Foods


  • source of phytonutrients, vitamins, and minerals
  • when in its purest form, can positively contribute to overall health
  • for more information, visit the vanilla overview from