Frozen Fruit and Nut Cake
This is quite an unusual cake but delightful none the less and very healthy. Just make sure you do not serve this cake after a heavy meal as it is very filling and will leave the guests sleeping on the sofa for the night (trust me, it has happened!). This cake is lactose free, gluten free, egg free and vegan. If you are intolerant to nuts, you can omit the almonds.
Note that before you make this cake you will need to soak the figs and dates for 12 hours before use. If the dates are very soft (such as Medjool dates) you won't need to soak them for more than a few hours although 12 hours is fine as well.
You will need a round spring form cake tin 21 centimetres (8.3 inches) in diameter, 5 centimetres (2 inches) deep and a food processor to make this recipe.

A very filling and healthy cake, almost a meal in itself!
This recipe is:
- Egg free
- Gluten free
- Lactose (dairy) free
- Vegan
This recipe is easy to make:
- Nut free
Frozen Fruit and Nut Cake
Ingredients
- 450 grams (15 ¾ oz) pitted dates, chopped coarsely
- 450 grams (15 ¾ oz) figs, small stalks cut off and discarded, figs chopped coarsely
- 350 grams (12 ¾ oz) almonds, ground in a food processor
- 30 grams (1 oz) desiccated coconut
- 5-6 bananas, very ripe
Preparation
- Cut the small stalks off the 450 grams figs. Chop the figs coarsely.
- Chop the 450 grams dates coarsely
- In a medium bowl soak the dates in warm water for 12 hours.
- In a large bowl soak the figs in warm water for 12 hours. Do not soak the figs and the dates in the same bowl (you will need to separate them later).
- Place the 350 grams almonds in a food processor and blend for 2 minutes or until ground very finely without being oily.
- Drain the liquid from the dates and the figs. Discard liquid.
- Place the dates in the food processor and blend for 2 minutes. You might need to scrape the sides of the bowl. Continue blending for 5-10 seconds or until smooth. Set aside
- Place the figs in the food processor and blend for 2 minutes. You might need to scrape the sides of the bowl. Continue blending for 5-10 seconds or until smooth. Set aside.
- Place the bananas in the food processor and blend for 30 second. Set aside.
- Line a round spring form cake tin 21 centimetres (8.3 inches) in diameter, 5 centimetres (2 inches) deep, with cling film.
- Place a layer of ground almonds in the bottom. Press firmly.
- Now carefully add a layer of dates (2-3 heaped tablespoons). Ensure that the dates are spread evenly. This will be a little tricky but be patient.
- Add a layer of figs.
- Next add a layer of bananas.
- Add a layer of desiccated coconut.
- Now start over again with the almonds (followed by the dates, figs, bananas, coconut). Continue until you finish all the ingredients. Make sure the last layer is figs or dates and add a sprinkle of desiccated coconut on the top.
- Place in the fridge and freeze for at least 24 hours.
- Before serving, allow the cake to thaw for at least 30 minutes at room temperature.
- Decorate the cake with fresh, seasonal fruits/berries or toasted coconut flakes.
Tips
- You can add 2 tablespoons cocoa or carob powder to the banana layer.
- Add a handful of cacao nibs to the banana mixture for an extra healthy treat.
- If you prefer a smaller cake (this one is quite massive), reduce the ingredients by half.
- Serve with whipped soy cream or regular cream and fresh fruits.