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]

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

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!

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.



About The Author

Emily von Euw

See My Recipes

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations.

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