Vanilla Cake and Cacao Frosting

cake recipe: 

  • 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:   (reduced the amount of fat)

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