BEST Chocolate-Frosted VANILLA CAKE I Simple VEGAN, WFPB, Oil-free, Gluten-free, Refined-Sugar free

This recipe is so simple and delicious. You’ve got to try it!

Recipe: Chocolate Frosted Vanilla Cake

CAKE:

300g soft pitted medjool dates ( approx. 15 large dates)
1 cup water
1/2 cup plant milk
2 tsp vanilla extract
1 3/4 cups oat flour
1 1/2 tbsp baking powder

Chocolate Frosting:

10 pitted medjool dates
1/2- 1/3 cup hot water
1/4 cup cocoa powder
1 tbsp tahini

Instructions

Making the cake:

Combine water, plant milk, vanilla extract, and dates in a blender. Blend until completely smooth.

In a bowl combine oat flour and baking powder. Mix and break up any clumps in the oat flour.

Pour date mixture into flour mixture and mix just until combined. Do not over mix.

Pour into an 8″ parchment lined pan. Bake at 350 for 30-35 minutes. The cake is done when you gently press the center of the cake and it is firm to the touch. (note: do not use a smaller pan, it may result in a gummy cake texture)

Allow cake to cool in the pan for 10-15 minutes before removing it and allowing it to fully cool.

Preparing the frosting:

Combine frosting ingredients in a high-speed blender. Blend until completely smooth., stopping and scraping the sides of the blender as necessary.

Top your cooled cake with the frosting. Frosting will thicken as it sits or if it is refrigerated.

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