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vegan, chocolate, gluten-free, cakes & breads, easy, fruit-sweetened, oil-free · May 16, 2017

Healthy Vanilla Cake with Chocolate Fudge Frosting

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This 5-ingredient party-perfect vanilla cake recipe is healthy disguised as decadent underneath a luscious layer of sugar-free chocolate fudge frosting!

Healthy Vanilla Cake with Chocolate Fudge Frosting

Do you remember these?

I didn’t think so. I even forget they exist sometimes.

They are the perfect example of how sometimes my favorite recipes get lost in the recipe archives and no one ever sees them or makes them or falls in love with their softfluffyvanilla goodness. Tra-gic.

But now that I am writing about those cupcakes, I actually remember making them quite well…

Healthy Vanilla Cake with Chocolate Fudge Frosting

I remember standing on my kitchen island trying to get an overhead shot because that’s back when I actually thought you could make AND photograph food in the kitchen. HA! Now I know you must take the food to the light instead of the other way around. And the kitchen appliances. And the vacuum cleaner. And a roll of paper towels. And if there was a way to install a small sink by the window, that’d be great too.

I remember the tricky task of cleaning that purple frosting out of the blender trying not to let the blades and my fingers bump into one another. I also now know that the food processor is much better suited for making purple sweet potato frosting. Or vanilla sweet potato frosting. Or any color of sweet potato frosting.

I remember being amazed at how fluffy and delightfully dome-topped they turned out for being made of like 43% fruit.

Healthy Vanilla Cake with Chocolate Fudge Frosting

Despite all those good times I never made a video for them. So that’s been on my to-do list for approximately forever.

But I get the question quite often “How can I turn these {insert flavor here} cupcakes into a full-sized cake?” in regards to my various date-sweetened cupcakes. So for birthday purposes and I-don’t-have-a-cupcake-pan purposes, we are transforming that easy vanilla cupcake recipe from small and round to square and sliceable. And sprinkled-topped, because why not?

Healthy Vanilla Cake with Chocolate Fudge Frosting

Cupcakes → cake

It’s not a tricky transition, but there are a few important things I must tell you so you don’t end up with a crater in the center of your cake. A.k.a. failure of the cake-catastrophic kind.

Pan size. An 8-inch (round or square) pan works best for this cake. Anything smaller and it will be too thick -> not cook through in the center. Anything larger and it will be too thin -> look weird.

Multiply by 1 1/2. The original cupcake recipe just makes a half dozen, so in order to fill up a cake pan you need to do some ingredient multiplication. Don’t worry I broke out the calculator and took care of it for both of us.

Baking time. It does require a little more oven time than the cupcakes–about 30-35 minutes at 350F. Lightly touch the center of the cake and when it feels firm and not squishy/batter-y at all, it’s done.

No non-dairy milk. The original cupcake recipe uses 1/4 cup non-dairy milk, but you will not need that in this version. Which cuts the ingredient list down to a mere FIVE!

Don’t over-blend. Actually I feel like it’s more appropriate to say DON’T OVER-BLEND! After you add the oat flour, just blend for the briefest of blitzes. If there is some flour left on the sides just stir it in by hand. Over-blending will make for gummy slices of sadness, not cake.

Sprinkles. Okay this doesn’t actually affect the cake structure at all, but I just felt like they deserved a spot on this list. I used these. Feel free to make and use these. Or top it with fresh berries or fruit!

Healthy Vanilla Cake with Chocolate Fudge Frosting

The Frosting

While I love purple foods a lot, I love chocolate frosting A LOT. So I overhauled my favorite fruity chocolate fudge frosting to make it thicker and creamier and just give it more…oomph! The result is so fudgy you could put it on top of anything and it would instantly become dessert. Oatmeal. Smoothie bowls. Muffins. Celery. Anything.

Sticking with the simple and made-in-the-blender theme here, the frosting happens with 4 ingredients + a high-speed blender + 30 seconds. Medjool dates for sweetness and thickness. Water because otherwise nothing is going to move (or you could use non-dairy milk, but it’s not necessary). Cacao (or cocoa) powder because chocolate. And the newcomer to this frosting party: almond butter. Stepping up the richness game of date-based frosting since right now.

You could use cashew butter instead, I was out *sniffle*. Or even peanut butter if you want it to taste like someone plastered the top of your cake with peanut butter cups. And why wouldn’t you?

The frosting will become firmer in the refrigerator, but still spreadable. Although I find if you put it in a jar and pop it in the fridge overnight it tends to decrease in volume and increase in spoon marks by morning.

Healthy Vanilla Cake with Chocolate Fudge Frosting

Happy sprinkle-topped, chocolate-spread, slice-and-(maybe)-share cake making to you!

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Heathy Vanilla Cake with Chocolate Fudge Frosting

★★★★★ 5 from 8 reviews
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 9 people 1x
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Description

This 5-ingredient party-perfect vanilla cake recipe is healthy disguised as decadent underneath a luscious layer of sugar-free chocolate fudge frosting!


Ingredients

Scale

Vanilla Cake

  • 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))

Chocolate Fudge Frosting

  • 12 pitted medjool dates ((about 1 cup packed))
  • 2/3 cup water
  • 1/2 cup almond butter
  • 2–3 tbsp cacao powder ((or cocoa powder))
  • Optional: pinch of salt

Instructions

  1. Preheat the oven to 350F.
  2. In a high speed blender, combine the water and medjool dates. Blend until smooth.
  3. Add the rest of the cake ingredients. Blend very briefly until just combined. Do not over-blend or the cake will come out gummy.
  4. Pour the batter into an 8-inch square or round pan that is either greased or lined with parchment paper. Spread evenly.
  5. Bake for 30-35 minutes at 350F.
  6. Cool completely before frosting.
  7. 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.
  8. Spread a generous layer of the chocolate fudge frosting on the cake. Top with sprinkles or fruit or whatever you like. Enjoy!

Did you make this recipe?

Tag @feastingonfruit on Instagram

Other frosting options…
–Purple and made of potatoes
-Same as above but not purple
–Chocolate with a protein powder boost
-Creamy and caramel
–Filling turned frosting
–Chocolate and extra fluffy

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Healthy Vanilla Cake with Chocolate Fudge Frosting

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In: vegan, chocolate, gluten-free, cakes & breads, easy, fruit-sweetened, oil-free · Tagged: blender, icing, medjool dates, birthday, video, oat flour, dairy-free

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Comments

  1. Leah M | love me, feed me says

    May 16, 2017 at 8:08 am

    1. Omg that fluffy cake texture!!
    2. THAT spoon frosting shot. I stared for at least a minute because swoooooon.
    3. THAT TEXTURE THOUGH.
    Cake perfection <3 and pretty sure sprinkles are definitely structural important to this cake 😉

    Reply
    • Natalie says

      May 16, 2017 at 8:49 am

      Ha omg I took so many spoon shots and some of them were hilarious! One legit looked like a seal coming out of the frosting lol😂 The whole thing just might fall apart without the sprinkles, who knows. Thanks girly!

      Reply
  2. Pamela (BrooklynFarmGirl) says

    May 16, 2017 at 8:21 am

    The frosting looks so irresistible and addictive!
    And the cake looks so moist and fluffy! Yum!

    Reply
    • Natalie says

      May 16, 2017 at 8:47 am

      Yep you called it on all of the above!! And together…mmmmm😋

      Reply
  3. Sara says

    May 16, 2017 at 3:55 pm

    Soooo I feel pretty lucky because this recipe is totally two AMAZING looking gems in one post! First of all, this cake looks SO fluffy and springy (texture, not the season, haha) I’m dying for a piece. Then add a chocolate frosting on top that includes almond butter, AKA literally my favorite food on this planet, and I am SOLD! On a real note though, the recipe for this cake looks so simple, in the best way. Fluffy, moist cake with just 5 healthy ingredients?! I’m seriously really impressed, but I shouldn’t be surprised considering who I’m talking to!! This looks absolutely divine, and the full-size cake is so fun. Love love love!

    Reply
    • Natalie says

      May 17, 2017 at 10:35 pm

      I totally though of you on this one actually–super easy short ingredient list and date-packed 😀 I didn’t even think of the almond butter in the frosting part, but it is soooo luscious I can’t imagine who wouldn’t love it and want to swim in it. Except maybe chocolate haters, but those don’t actually exist anyways 😉 Thanks Sara!

      Reply
      • Gina says

        December 1, 2022 at 5:38 pm

        This looks perfect! I was wondering if doubling the recipe would be to risky because of the possibly over mixing. Would you suggest mixing 2 separate batches?

        Reply
        • Natalie says

          December 1, 2022 at 5:42 pm

          You can double it! To avoid over mixing and not overloading your blender I would recommend just blending the water and dates, then transferring to a bowl and doing the rest of the mixing there with a whisk by hand 🙂

          Reply
  4. Nisha / @rainbowplantlife says

    May 18, 2017 at 6:24 am

    I love this birthday cake! It just screams fun! Such a cute idea and love the photos.

    Reply
    • Natalie says

      May 19, 2017 at 10:37 am

      I totally felt like I needed to throw a party after I made it, should’ve timed this better around someone in my life’s bday haha! Thanks Nisha😊

      Reply
  5. Demeter | Beaming Baker says

    May 19, 2017 at 3:55 pm

    Okay, but HOW cute are those vanilla cupcakes?? Something about the magical purple swirl frosting on top just makes me happy. 🙂 I haven’t exactly forgotten about these so much as not quite realized they ever existed! So thank you for calling them to our attention. Now, onto more recent beauties… you KNOW I’ve been staring dreamily at your incredible cake since I saw their gorgeous video. There’s nothing quite like seeing chocolate frosting being spoon into a jar… 😍 In. Slow. Mo. 😍 Also, too bad there aren’t any photos of your daring photography acrobatics!! Imagine the athletic nostalgia that would set once you gazed upon those pics. 😜 And yep, the light rules all. Haha. Now what can I do to get a slice or entire pan of these? xoxo

    Reply
    • Natalie says

      May 21, 2017 at 11:52 am

      That’s how I felt when you whipped out that adorable funfetti cupcake on IG for my bday–like where has this cuteness been hiding in the BB archives? Mmm yes the frosting kinda stole the show in that video, but chocolate just has a magical slow-mo way that the camera loves 🙂 I would send nothing less than the entire pan to you my dear! xoxo

      Reply
  6. The Vegan 8 says

    May 20, 2017 at 7:40 pm

    Oh, I totally remember these cupcakes and what better way to celebrate them again than to turn it into a cake covered in chocolate frosting?! Yes, please! I just love how creamy smooth you got that frosting as well, you would never know by the pictures that it is made from dates. I know what you mean, lighting is everything…the food screams for that light, haha! Gotta have it to show off the yummy food. Of course, I love that you added sprinkles because to me, sprinkles just liven up any dessert and evoke a happy mood. Plus, I really love the little mini crunch you get from them when you take a bite. It’s the little things, lol.
    On another note, I think I started drooling immediately when I read your line about the peanut butter cups on top of the cake from using peanut butter…oh heck yes. I don’t do peanut butter very often since neither the hubby or daughter eat it and it tends to upset my tummy a bit, but regardless of all of that I absolutely LOVE it and it is so darn delicious with chocolate….borderline addiction! Ok, so thank you once again…I’m now in the mood for cake!

    Reply
    • Natalie says

      May 21, 2017 at 11:58 am

      I mean purple frosting is fun and all…but chocolate. I feel like that frosting is the ultimate date gateway food haha, just as fudgy as can be and not even a hint at the funky-textured fruit inside. There are so many ways to make healthy frosting though it’s amazing–especially of the chocolate variety. And I am totally with you on the sprinkles = happiness thing (except when you take too long and the house is so hot the color starts to melt right off of them during the photoshoot lol). I made some chocolate peanut butter crunch bars a few weeks back and have not been able to get them out of my head no matter how many non-peanut butter chocolate things I eat since. So yes, there is definitely something magical/dangerously good about that pair 😀 Always in the mood for cake!

      Reply
  7. audrey @ unconventional baker says

    May 21, 2017 at 9:20 pm

    lol about the photography — nodding with you on every little point 😅 also about resurrecting old recipes. I’m so confused about how that happens that a recipe made and remade on rerun gets completely forgotten?! Oh, and the disappearing overnight chocolate frosting… that was me 🙊😜

    Reply
    • Natalie says

      May 22, 2017 at 10:35 am

      lol I thought I heard someone opening the fridge in the middle of the night…because midnight frosting stealing by the finger full totally justifies all that air travel 😀

      Reply
  8. Ella Allo says

    May 22, 2017 at 3:53 am

    Yum!!!! Trying it this weekend!
    Can you taste the almond butter on the frosting? I’m not a big fan, but if its more chocolatey and the butter is just there for the texture I wouldn’t mind.
    Do you think about adapting this to a choc cake version? Would it work? Loveee your work so much nat!

    Reply
    • Natalie says

      May 22, 2017 at 10:30 am

      Hi Ella! The frosting is very chocolatey, I don’t taste the almond butter in there at all. But you can use a different nut/seed butter if you prefer the taste of something else, or just leave it out and know that the frosting will be a little softer/thinner. For a chocolate version, you can sub 1/2 cup of cocoa powder for 1/2 cup of the flour OR just take this chocolate cupcake recipe (https://www.feastingonfruit.com/healthy-chocolate-cupcakes/), multiply all the ingredients by 1 1/2 and bake it like this cake. Happy baking 🙂

      Reply
      • Emily says

        January 8, 2018 at 10:31 pm

        Hi! So my question is sort of related to this one, in a sense that I’m curious about the recipe and whether it needs to be altered for my intended purposes. I’m hoping to make this cake for my son’s first birthday! The plan is to do a 3-tier, 7 1/4 inch, round cake. Would I need to alter this recipe for this purpose or just evenly divide the batter between the three cake pans?

        Reply
        • Natalie says

          January 8, 2018 at 10:40 pm

          Hi Emily! So you would probably need to double the amounts in order to get three cakes and then just divide the batter between the pans. But I will warn you this cake is more dense than your usual layer cake because it is date sweetened so it’s not the best for stacking as it gets too heavy and the frosting will squish out the sides. So you may want to go with a more traditional cake if you want layers. Sorry but just wanted you to know before you waste time/ingredients. Good luck!

          Reply
  9. Mandy says

    May 24, 2017 at 9:51 pm

    I totally remember those cupcakes!!! Mmmmmm, but this frosting definitely has that purple frosting beat. Oh, man. It looks SO rich and dreamy and since I can’t eat the cake, just give me a spoon and some frosting and I’ll be set 😉 No, but really, this cake is crazy simple yet looks so fluffy and perfect! Thanks for taking care of the math for all of us…math isn’t really my strong suit. Hehe! I loved the video for this recipe, Natalie! Oh! And adding almond butter to the frosting is genius! xo

    Reply
    • Natalie says

      May 25, 2017 at 1:00 pm

      One jar of the purple frosting (because sweet potato makes it feel healthy somehow), one jar of the chocolate, one giant spoon…who needs cake anyways? 😉

      Reply
  10. Anjali @ Vegetarian Gastronomy says

    May 25, 2017 at 2:16 pm

    Umm…these look insanely easy Natalie!! I love that it’s an entire cake with so few ingredients and mostly date-based!! It looks nice and fluffy too! I need to try this for my kids becasue they love vanilla cake! Plus, it’s so easy not to try…maybe memorial day weekend! I totally get you about needing all kitchen things next to your window ha! I’m looking for new homes, and instead of looking at my dream home, i’m looking at which would be great for food photography and my overall setup buahaha!

    ★★★★★

    Reply
    • Natalie says

      May 25, 2017 at 7:50 pm

      Memorial Day definitely counts as a reason to cake in my book! I actually just realized today that that is this weekend so I have zero plans, but there will probably be baking of some sort because when is there not. Lol house priorities though 😀 Thanks Anjali, and happy almost weekend!

      Reply
  11. Tiffany says

    June 5, 2017 at 3:25 am

    Hello! This cake looos amazing, I just wondered whether it was suitable to make two layers and stack it? I know sometimes the texture of certain cakes makes stacking impossible!

    Reply
    • Natalie says

      June 5, 2017 at 8:28 am

      Hi Tiffany! I have stacked this cake before (as you can see here: https://www.feastingonfruit.com/vegan-cotton-candy-ice-cream-cake/) but the texture/weight is not ideal for it to be honest since it is date based. If you do stack it, I reccomend making two small layers (6 inch rounds is what I did for the ice cream cake) as opposed to full size (8-9 inch) layers😊

      Reply
  12. Tonya says

    August 22, 2017 at 11:35 pm

    Has anyone used almond meal in place of the oat flour ?

    Reply
    • Natalie says

      August 22, 2017 at 11:42 pm

      I have not tried it personally. I do think it would work, but you may need the help of a starch like tapioca or arrowroot to help bind, and possibly increase the amount of flour somewhat as well. Good luck!

      Reply
  13. May says

    September 21, 2017 at 4:06 am

    Hi Natalie,

    This cake looks great! I was wondering, can you substitute the almond (or peanut/cashew) butter for pecan butter or coconut butter?

    Thanks! 🙂

    Reply
    • Natalie says

      September 21, 2017 at 9:52 am

      Hi May! Yes pecan butter will be fine, but coconut butter may change things. It can be very finicky and get strangely chunky mixed with other ingredients, so if you go with that one you will have to blend really well and make sure all the ingredients are at room temp. Good luck!

      Reply
  14. Andrea Dominguez says

    January 17, 2018 at 3:10 am

    Can I replace some of the date + water with applesauce?

    Reply
    • Natalie says

      January 17, 2018 at 4:00 pm

      You can try it although they will not be as sweet as dates are much sweeter than applesauce, so be careful of that 🙂

      Reply
      • Andrea Dominguez says

        January 17, 2018 at 8:05 pm

        Do you know how it would affect the texture?

        Reply
        • Natalie says

          January 18, 2018 at 10:21 am

          I really can’t say without trying it myself unfortunately, you will have to experiment.

          Reply
  15. Tom says

    January 28, 2018 at 8:13 pm

    This is my first time making a recipe from your blog and the cake is delicious! But man, that frosting, it was so hard to get it to come together. I used a Nutribullet, but it was rough going. Next time, I will soak the dates in hot water for a while. These were very soft dates, but still gave me trouble.

    ★★★★★

    Reply
    • Natalie says

      January 29, 2018 at 7:54 am

      Hi Tom! Yes this frosting would be very tricky in a nutribullet. You really need a high speed blender with a tamper to get it smooth without having to add lots of milk and make it too thin. Soaking the dates may help, but I would probably suggest pairing the cake with a different frosting instead (like coconut whipped cream or a coconut butter frosting) Hope that helps!

      Reply
  16. Jovana says

    June 4, 2018 at 4:52 pm

    I just made this as I was craving something sweet and when in doubt – I come to FOF for sugar-free recipes. This was sooo dang good. Extremely fluffy and I paired it with your raspberry and coconut butter frosting. Can’t wait to surprise the kiddo with “cake” for breakfast 🙂 <3

    This is why I love you Nat, you really have given me so many delicious options to feed my cake-loving kidlet healthy, delicious desserts. I also get to be the cool mom who gives him CAKE for breakfast <3 Another winner!

    ★★★★★

    Reply
    • Natalie says

      June 4, 2018 at 5:57 pm

      OMG I love the idea of pairing this with the berry frosting, I wish I could steal a piece😋 I am so so happy you liked it and I hope it’s kid approved too! Haha cake for breakfast definitely qualifies as “cool mom” status–love it😂 I really appreciate the kind words Jovana❤️ Happy monday!

      Reply
  17. Bell says

    July 2, 2018 at 2:38 pm

    Hi, can i mix the dates + water with dates+raisins+ water?

    ★★★★★

    Reply
    • Natalie says

      July 3, 2018 at 9:56 am

      Sure, that will work too!

      Reply
  18. Roseeeeeeee says

    September 1, 2018 at 10:15 am

    I just made this This is delicious! I was worried about it being gummy but I didn’t over mix and the texture is great! The icing is the best part! Will make again!

    Reply
    • Natalie says

      September 1, 2018 at 10:50 am

      YAY!! I am so happy it was a success, yes not over-mixing is important with oat flour recipes especially. Thanks for the feedback, and enjoy the rest😊

      Reply
  19. Olivia says

    October 3, 2018 at 10:11 pm

    Hi Natalie! I was wondering if i could use a different nut butter for the frosting. Also what length and width does the pan need to be for this cake?

    Reply
    • Natalie says

      October 4, 2018 at 4:12 pm

      Sure, just about any nut or seed butter will work here! And my pan was 8×8″ square 🙂

      Reply
  20. Felicia says

    October 18, 2018 at 10:11 am

    This cake was bomb.com. One of the best I have ever had, vegan or not!! Can’t believe the ingredients are so simple! You’re a genius! I seriously love all of your recipes <3 Only adjustment I made was subbing a bit of black tahini in place of the almond butter as that was all I had on hand. Still amazing!

    Reply
    • Natalie says

      October 18, 2018 at 3:16 pm

      YAY! I am so happy you liked it Felicia, and wow black tahini sounds awesome in the mix and I bet a pretty neat color too. Thanks for the wonderful feedback, enjoy the rest 🙂

      Reply
  21. BEN says

    October 30, 2018 at 4:44 pm

    Natalie you definitely have a gift. You are as brilliant with a pen as you are with a pan. Your creativity with food and words is truly amazing! Who would think eating healthy could be so easy and delicious. Thank you for blessing us with your gift.

    ★★★★★

    Reply
    • Natalie says

      October 30, 2018 at 5:11 pm

      Wow thank you for the very kind words Ben, that means a lot to me❤️

      Reply
  22. Erin @ Texanerin Baking says

    November 11, 2018 at 4:26 pm

    I finally decided on this as my son’s 1st birthday cake after months of trying out recipes! It was great. 🙂 Thank you! All the adults enjoyed it, too.

    ★★★★★

    Reply
    • Natalie says

      November 13, 2018 at 9:33 am

      That makes me so incredibly happy to hear🤗🤗 I bet it was adorable, and I am glad the non one-year-olds enjoyed it too haha! Thanks for the feedback Erin❤️

      Reply
      • Erin @ Texanerin Baking says

        November 13, 2018 at 1:20 pm

        I think it was. 😉 There’s a picture of him eating this cake (although you can’t actually see the cake) in my latest post!

        ★★★★★

        Reply
        • Natalie says

          November 13, 2018 at 4:49 pm

          Hehe that is the cutest “feedback” I’ve ever seen☺️ Also could we uh maybe arrange a cake swap…I cannot resist chocolate on chocolate ha! Thank you so so much for the shoutout, you are awesome❤️

          Reply
  23. sam says

    November 15, 2018 at 12:08 pm

    i made this — frosting was amazing but cake, sadly, came out gummy even though i was careful to not overblend. i did 2-3 quick blitzes, and tried to stir in the rest by hand but it still came out super gummy. i had to throw the cake away. do you know why that happens exactly? and can i just stir it by hand rather than using blender?

    Reply
    • Natalie says

      November 15, 2018 at 4:52 pm

      In general low fat oat flour cakes can become gummy VERY easily, so it’s really not my favorite anymore. I’d recommend this vanilla cake recipe instead: https://www.feastingonfruit.com/vegan-vanilla-cupcakes/

      Reply
  24. Jennifer says

    February 15, 2019 at 1:31 pm

    Thank you so much for this scrumptious cake recipe! I made it for Valentine’s for my husband and me. It is sooo good, no one would ever think it could be healthy, too. My non-vegan husband also loved it. I had a piece for breakfast this morning, and it is even better the next day. This will become my go-to cake recipe.

    P.S. I mixed the batter quite a lot and it did not come out gummy. I did sub some leftover coconut milk for some of the water, though, and was careful to cook it completely.

    ★★★★★

    Reply
    • Natalie says

      February 15, 2019 at 7:12 pm

      Woohoo!! I am so happy you loved it, and what a perfect little chocolatey treat to share for valentines☺️☺️ I prefer it chilled the next day too, although cake for breakfast at any temp and I’m not complaining haha!

      Reply
  25. Alexa says

    February 20, 2019 at 12:50 pm

    Hi, which is the best sub for oat flour? I have whole wheat pastry flour, spelt, millet?
    Thank you and cant wait to bake these!

    Reply
    • Natalie says

      February 20, 2019 at 6:33 pm

      Spelt is probably the most similar, but any of those should work here actually!

      Reply
  26. Christine says

    June 26, 2019 at 5:27 pm

    Would a food processor work in place of a blender?

    Reply
    • Natalie says

      June 27, 2019 at 12:55 pm

      Sure! Just be careful when blending the dates + water I have had the water spray out everywhere when using a food processor before😬 SO maybe start with just half the water, and then add the rest after it’s been blending for a little while!

      Reply
  27. Alya says

    November 23, 2019 at 12:12 am

    I just tried making this. And it’s sooo good… Oat flour never fails in giving pleasing texture… The frosting was not really mind blowing when tasted alone (could be because of the cacao brand I used. That made readjust other ingredients, here and there. Went too much on the dates and balanced with a bit more salt and choco protein powder), but when combined with the cake, it feels like you’re eating the unhealthy choco cake version 😀 it’s springy and have rich frosting. Thanks for the recipe, Natalie

    Reply
    • Natalie says

      November 23, 2019 at 9:59 am

      I am SO happy you loved it Alya!! I totally agree, both the cake and frosting taste “healthy” by themselves, but together that classic decadent cake vibe really comes through😋😋 Thanks for the feedback and happy weekend!

      Reply

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The BEST Fluffy Vegan Pancakes (gluten-free!)

No-Bake Mini Blueberry Cheesecakes

No-Bake Mini Blueberry Cheesecakes

Easy Vegan Chocolate Mug Cake

Easy Vegan Chocolate Mug Cake

Tahini Chocolate Chip Ice Cream Sandwiches

Tahini Chocolate Chip Ice Cream Sandwiches

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Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below…

Cake
-3/4 cup (180g) non-dairy yogurt
-1/2 cup (125g) almond butter or tahini
-1/2 cup (160g) maple syrup
-1 tsp vanilla extract
-1/3 cup (40g) coconut flour
-1/3 cup (40g) tapioca flour
-2 tsp baking powder
-1/4 tsp salt
-1 cup blueberries (fresh or frozen)
Streusel
-1/4 cup (50g) coconut oil
-1/4 cup (35g) coconut sugar
-2 tbsp (15g) coconut flour
-1 tsp cinnamon
-1/4 cup (30g) chopped walnuts

Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing.

#veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below…

Vegan White Chocolate Valentine’s Truffles
-1 package @emmysorganics Dark Cacao Coconut Cookies
-1/4 cup (65g) almond or peanut butter
-1/3 cup (60g) dark chocolate chips, melted
-Pinch of salt
-1/2 tsp vanilla extract
-8oz vegan white chocolate.
-Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping

Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy!

#veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie!

Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️

Crust
-2 cups almonds (or nuts of choice)
-1/2 cup cocoa powder
-1/2 tsp salt
-1/4 cup coconut oil
Filling
-12oz unsweetened chocolate, melted
-3 cups non-dairy milk 
-1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!)

Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides.

Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy!

https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
-1 package Emmy’s Organics Dark Cacao Cookies
-1/4 cup (30g) almond flour
-2 tbsp (50g) coconut oil
Filling
-2 cups (360g) raw cashews, soaked 3+ hours then drained
-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-1-2 tbsp water

Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down.  Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. 

#nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 

New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/

#vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄

This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free!

Ingredients
-1/2 cup coconut sugar
-1/4 cup almond butter (or any nut/seed butter)
-1/4 cup molasses
-1 tbsp lemon juice
-2 tsps ginger
-1 tsp cinnamon
-1/4 tsp cloves
-1/2 tsp baking soda
-1 tsp vanilla extract
-2 cups almond flour (oat flour option linked in my bio!)

Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy!

https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈

New recipe on the blog🐢 Link in my bio!

https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio!

https://feastingonfruit.com/sugar-cookie-tart/

#vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio!

https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨

GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday!

4-5 frozen bananas
2 tbsp molasses
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp lemon juice
Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!)

Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy!

https://feastingonfruit.com/gingerbread-nice-cream/

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