If it looks like cake and tastes like cake, is it possible it's not really cake? The ingredient list for this deliciously moist and fluffy cake look more like the ingredients for an embellished bowl of oatmeal. But lo and behold, you put the ingredients together in just the right order, pop 'em in the oven, et voilà, Cake! This recipe is vegan, refined sugar free, and can easily be gluten free. Enjoy!
Cake
3/4 cups oatmeal
2 large ripe bananas
1/2 cup cacao powder
1/2 cup cacao powder
1/2 cup coconut sugar
1/2 cup coconut oil
1/4 cup shredded coconut
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cloves
Frosting
1 cup raw cashews - soaked overnight
1 cup pitted dates - soaked overnight
1/2 cup cacao powder
1/4 cup almond milk - plus more as needed
1/4 cup almond milk - plus more as needed
1 teaspoon vanilla
Icing
1/4 cup cacao powder
2 tablespoons coconut oil (you might need less if your coconut oil is in liquid form)
2 tablespoons + additional agave if needed to reach icing consistency
1 teaspoon salt
Preheat the oven to 350 degrees Fahrenheit. Blend the oatmeal and coconut in the blender until it is the consistency of flour. Transfer mixture to a bowl and stir in cacao powder, baking soda, cinnamon, nutmeg, cloves, and salt. Blend the bananas and coconut sugar in the blender until smooth. Add coconut oil and blend until coconut oil is fully dissolved and incorporated. Fold the wet mixture into the dry mixture. Place in greased cake pans or muffin tins, and bake until the center of the cake or cupcake is firm and springy to touch.
To prepare the frosting, blend the soaked cashews, dates, almond milk, and vanilla in the blender until smooth. Sift the cacao powder into the frosting and whisk until smooth and fluffy.
For the icing, sift the cacao powder into a bowl, stir in the coconut oil and agave until smooth and glossy.
When the cake or cupcakes are cool, frost and decorate with icing. Get ready for a cacao rush!
1 teaspoon salt
Preheat the oven to 350 degrees Fahrenheit. Blend the oatmeal and coconut in the blender until it is the consistency of flour. Transfer mixture to a bowl and stir in cacao powder, baking soda, cinnamon, nutmeg, cloves, and salt. Blend the bananas and coconut sugar in the blender until smooth. Add coconut oil and blend until coconut oil is fully dissolved and incorporated. Fold the wet mixture into the dry mixture. Place in greased cake pans or muffin tins, and bake until the center of the cake or cupcake is firm and springy to touch.
To prepare the frosting, blend the soaked cashews, dates, almond milk, and vanilla in the blender until smooth. Sift the cacao powder into the frosting and whisk until smooth and fluffy.
For the icing, sift the cacao powder into a bowl, stir in the coconut oil and agave until smooth and glossy.
When the cake or cupcakes are cool, frost and decorate with icing. Get ready for a cacao rush!
