With all the sweets we make around here, I’m starting to wonder if this shouldn’t be a dessert blog! I’ve got another sweet treat for you today – something that’s delectable, slightly sweet, and totally healthy enough to enjoy anytime of day without having to worry about getting all sugared up. This vanilla oat cake with raw vegan pink cashew frosting was dreamed up after a long day of rain we had during the past weekend, which we haven’t had in almost three months… and that’s not normal for our location here in Hawaii.
So when the rain started falling, we began to get the chills pretty quickly. After throwing on sweaters and sweatpants, we were in the mood for something comforting and dessert-like, but without all the heaviness of a traditional dessert. After all, we need all the energy we can get while we finish building gout house and we can’t afford to sit around feeling lethargic due to eating a big piece of sugar-ridden cake.
Well, I came up with the perfect solution for our needs and maybe you’ll enjoy it too. As I mentioned, this vanilla oat cake with raw vegan pink cashew frosting isn’t too sweet. But it’s certainly dense, very vanilla, and completely satisfying. The cake comes out really dense, so just a small slice will fill you up and keep you going until it’s time to eat again. And all the health benefits of oats, such as a reduced risk of heart disease and an improved immune system, can be taken advantage of without feeling like you’re scarfing down dull or tasteless health food.
Who says you can’t take care of your health and eat your cake too?! There is absolutely no reason to deprive yourself of the tasty things in life. So try this healthy vanilla oat cake with raw vegan pink cashew frosting today! Let me know what you think.
Vanilla Oat Cake with Raw Vegan Pink Cashew Frosting
For the Cake:
- 2 cups oats
- 16 ounces coconut water
- ½ cup medjool dates, pitted
- 1-2 tsp organic vanilla extract or the inners of half a vanilla bean (amount depends on how much you like vanilla!)
- ½ tsp baking powder
- ½ tsp salt
For the Frosting:
- ½ cup cashews, soaked in water for at least 20 minutes (drain them before using)
- ½ cup water
- 5 medjool dates, pitted (add more dates or a little maple syrup if it isn’t sweet enough for you)
- 1 tsp coconut oil
- 1 tsp beet powder
Preheat your oven to 350 degrees F.
Blend your oats into flour and transfer it to a large bowl, and add the rest of the cake ingredients.
Stir everything together until it becomes a batter (it should be a little thin) and let the concoction sit for about 15 minutes on your counter.
Transfer the mixture to a round 9-inch cake pan (no greasing needed) and bake the cake for about 20 minutes or until the middle of it is firm to the touch.
While the cake bakes, put all of your frosting ingredients except the water into a small blender or food processor and pulse until the nuts break down into tiny pieces. Add half of the water to the container and then mix on high until creamy. Keep adding a tablespoon of water at a time until it reaches the consistency of frosting.
Put the frosting in your fridge until it’s ready to use.
When the cake in finished baking, take it out of the oven and let it rest on your counter until cool.
Frost the cake and enjoy immediately, or put it in your fridge until you’re ready to eat it.