Rainbow Frozen Fruit Cake

These mini Rainbow Frozen Fruit Cakes are simply stunning! In addition to being beautiful, they are made with 100% fruit and nothing else, making them a healthy and nutritious dessert.
Prep Time 2 hours 20 minutes
Servings 4 mini frozen fruit cakes


  • 1 bag of frozen strawberries
  • 1 bag of frozen mango
  • 1 bag of frozen pineapple
  • 4-5 kiwis couldn't find them frozen
  • 1 bag of frozen blueberries


  1. Allow your frozen fruit to thaw fully (or microwave it for a few seconds until thawed).
  2. Grease 4 ramekins with a bit of coconut oil (or something similar) to make the cakes easier to remove.
  3. Peel the kiwis and cut them into chunks.
  4. Next blend each fruit separately in the blender, and place into separate bowls. Add a bit of coconut water if needed to blend,(but I did not need any) to get a smooth fruit puree.
  5. If you want fruit chunks, set aside a few whole pieces of each fruit, and cut up into small chunks.
  6. Layer each fruit puree in the ramekin to create a rainbow.
  7. Freeze for 2+ hours or until fully set.
  8. When you want to serve them dip the glass ramekin into a bowl of hot water for a few seconds to loosen the frozen fruit cake, and use a butter knife to gentle dislodge the cake.
  9. Serve and enjoy!
Nutrition Facts
Rainbow Frozen Fruit Cake
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.