Recipe courtesy of The Tastemade Kitchen

Mango Pineapple Smoothie Cake

For a lighter alternative to cheesecake try this smoothie cake made with fresh fruit.
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  • Level: Easy
  • Total: 3 hr (includes freezing time)
  • Active: 30 min
  • Yield: 1 cake
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For the cake base:

1/2 cup walnuts

1/2 cup unsweetened shredded coconut 

6 soft dates, pitted 

1 tablespoon coconut oil, softened 

Pinch of sea salt 

For the smoothie filling:

2 cups mango chunks

1/2 cup pineapple chunks  

1/2 cup coconut butter 

2 tablespoons coconut oil 

2 tablespoons pure maple syrup 

2 teaspoons ground turmeric 

1 tablespoon finely grated lemon zest 

1 tablespoon lemon juice 

For the topping:

Mango slices, cut into decorative shapes and frozen

Edible marigold and nasturtium flowers 


  1. Make the base:
  2. Place the walnuts in a food processor and process until coarsely ground. Add the remaining ingredients for the cake base and pulse until the mixture comes together. Press into a cake tin and set aside in the refrigerator. 
  3. Make the filling: 
  4. Combine all of the smoothie ingredients in a blender and blend until smooth. Pour over the chilled base and freeze until set, about 2 1/2 hours.  
  5. Garnish with mango shapes and flowers, then serve. 
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