Vanilla Cake and Cacao Frosting
- 18 pitted medjool dates ((about 1 1/2 cups packed))
- 1 1/2 cups water
- 1 3/4 cups oat flour
- 1 1/2 tbsps baking powder
- 1 tsp vanilla bean powder ((or vanilla extract))
- 12 pitted medjool dates ((about 1 cup packed))
- 2/3 cup water
- 1 tbsp almond butter
- 2–3 tbsp cacao powder ((or cocoa powder))
Preheat the oven to 350F.
In a high speed blender, combine the water and medjool dates. Blend until smooth.
Add the rest of the cake ingredients. Blend very briefly until just combined. Do not over-blend or the cake will come out gummy.
Pour the batter into an 8-inch square or round pan that is either greased or lined with parchment paper. Spread evenly.
Bake for 30-35 minutes at 350F.
Cool completely before frosting.
For the frosting, combine all the ingredients in a high speed blender. Blend until very smooth and creamy. Use as is, or refrigerate for a few hours to thicken.
Spread a generous layer of the chocolate fudge frosting on the cake.
Original recipe: https://feastingonfruit.com/healthy-vanilla-cake-chocolate-fudge-frosting/ (reduced the amount of fat)