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I wanted to keep this recipe simple and beautiful; those two features often go hand-in-hand, incidentally. The ingredients are wholesome, nutritious gifts from nature and the cake they end up making is a delightful treat to enjoy and share with those you care for.

Oat and Pecan Cake With Vanilla Ginger Frosting [Vegan]

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Ingredients

 Frosting:
  • 1 1/2 cups cashews
  • 2 tablespoons coconut nectar
  • 3 tablespoons melted coconut oil
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla powder
  • 2 tablespoons peeled ginger
  • 1/2 cup water, as needed
  • Pinch of Himalayan salt
Cake:
  • 1 cup pecans
  • 1 cup oats
  • 2 cups dates
  • 2 tablespoons coconut butter Frosting
  • 1 1/2 cups cashews
  • 2 tablespoons coconut nectar
  • 3 tablespoons melted coconut oil
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla powder
  • 2 tablespoons peeled ginger
  • 1/2 cup water, as needed
  • Pinch of Himalayan salt
Cake:
  • 1 cup pecans
  • 1 cup oats
  • 2 cups dates
  • 2 tablespoons coconut butter
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Preparation

To make the frosting:
  1. In a high-speed blender, blend all the ingredients together until smooth and yogurt-like in consistency. Store in the fridge in sealed glassware overnight.
To make the cake:
  1. Pulse the pecans and oats into flour in a food processor, then add the rest of the ingredients and process until you can press pieces of the mixture together and it holds.
  2. Press half the mixture into a lined, small spring form pan (mine is about 4 inches). Take this out of the pan and put in the fridge. Do the same with the remaining half of the mixture.
Assembly:
  1. Take the cakes out of there lining, and place one on a plate.
  2. Frost the top, then place on the second cake. Frost the top and sides, then decorate with whatever you like; dried flowers, nuts, seeds, fruit and berries!
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Notes

Note: you can use young coconut meat instead of cashews; vanilla extract instead of vanilla powder; and the coconut butter is optional but recommended.

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