Can I make oat and pecan cake with vanilla ginger frosting [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Why is oat and pecan cake with vanilla ginger frosting [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does oat and pecan cake with vanilla ginger frosting [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Oat and Pecan Cake With Vanilla Ginger Frosting
[Vegan]

EE By: Emily von Euw

Author Bio

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life,... Read More

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Oat & Pecan Cake With Vanilla Ginger Frosting [Vegan]

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.

Ingredients You Need for Oat and Pecan Cake With Vanilla Ginger Frosting [Vegan]

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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How to Prepare Oat and Pecan Cake With Vanilla Ginger Frosting [Vegan]

To make the frosting:

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:

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.
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:

Take the cakes out of there lining, and place one on a plate.
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!

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.