Blog posts

Bounty cake

Bounty cake


You know you’ve become a pain in the *** when you insist on making your own birthday cake because nothing else will live up to you expectations 😜 just kidding! I really wanted a vegan birthday cake – and those are pretty hard to come by here so I knew I’d just have to create the cake of my dreams for myself. Self love and all you know 😉

I’m sure some of you know that I am a total heliophiliac so it had to be a combination of rich dark chocolate and beach vibes (coconut heaven) – thus the bounty cake with a nutty crunchy base and two creamy soft layers.

I made this two days before my birthday and enjoyed a couple of glasses of prosecco whilst making it but despite being a little tipsy it turned out fine 🙂 definitely something to try in the kitchen you guys 😜💋 enjoy this! Xx


1 cup almonds
1 cup soaked dates (pitted)
1 cup desiccated coconut
1 teaspoon vanilla extract
Pinch of salt

Blend all ingredients in your food processor until it forms a dough. Turn out into your 6” springform tin and press in with the back of a spoon until smooth. Freeze as you prepare your fillings

Filling (coconut)
1 1/2 cups cashews soaked overnight and then rinsed and drained
1/2 cup coconut mylk
1/2 cup desiccated coconut
3 tablespoons maple syrup
1 tablespoon coconut butter / oil
1/2 teaspoon vanilla extract

Blend everything until smooth and creamy in a high speed blender. Pour on top of your prepared base and return to freezer for atleast one hour

Filling (Chocolate)
1 1/2 cups cashews (soaked overnight then rinsed and drained)
1/2 cup coconut mylk
2 tablespoons good quality cacao powder
3 tablespoons maple syrup
Pinch of sea salt
1 tablespoon cashew butter

Blend in your blender until smooth and creamy and pour on top of your frozen coconut filling. Freeze the cake for four hours but preferably overnight. Allow to defrost for 30 minutes before slicing and serving.



About the author

Meera Vadgama


  1. Margot
    January 28, 2018 at 1:59 am

    It sounds delicious! Do you use coconut milk from a can (thick one) or coconut milk from a box (watery)? Also, can I replace the tablespoon of cashews butter ( the top layer) with coconut oil or sth else?

    • Meeroxy
      January 30, 2018 at 8:34 pm

      Thank you so much! I use thick coconut milk from a can:) hope you enjoy making this!

Leave a Comment

Your email address will not be published. Required fields are marked *