Have your cake and eat it too? If it’s whole food plant-based, this doctor says, most definitely! When converting to this Lifestyle, there’s a common misconception that you have to “give up” desserts and sweets. The key here is to focus on whole plant foods. Use this mindset when baking, eating at restaurants or at social functions. Always ask for the ingredients and be in the know of what exactly you’re putting into your body.
Quick Health Tip: When it comes to refined sugar…it’s really not a part of the equation when it comes to living a Whole Food Plant-Based Lifestyle. Rather than use refined sugar as your choice of sweetener when baking or cooking, instead, stick to using whole plants as your sweetener. Examples of this may include using: dried fruit such as dates or prunes, whole fruit such as bananas, berries, frozen fruit or 1-ingredient applesauce or using whole vegetables that are naturally sweet such as beets, carrots or sweet potatoes. Think outside of the box and experiment! Aside from these, sweeteners to use sparingly include maple syrup, raw unpasteurized honey, molasses and coconut sugar.
*Please note that sparingly means not on a regular or daily basis, but rather on occasion
Ingredients
- 2 1/2 Cups Whole Grain Gluten Free Flour
- 2 Tsp Baking Powder (Aluminum Free)
- 1 Tsp Baking Soda
- 2 1/2 Tsp Ceylon Cinnamon
- 1/2 Tsp Ground Ginger
- 1/4 Tsp Nutmeg
- 1/2 Tsp Celtic Sea Salt
- 1 1/2 Cup Unsweetened 1- Ingredient Apple Sauce
- 20 Pitted Medjool Dates
- 3 Cups Grated Carrots
- 1/2 Cup Flax Eggs
- 3/4 Cup Unsweetened Plant-Based Mylk
- 2 Vanilla Beans
- 1/4 Cup Pre-Soaked Cashews
- 8 oz Vegan Cream Cheez
- 3-4 cups Coconut Powder
- Topping: Crushed Walnuts
Directions
In a large bowl place all of your dry ingredients: whole grain gluten-free flour, baking powder, baking soda, Ceylon cinnamon, ginger powder, nutmeg and sea salt. Mix well and set aside.
* When choosing whole grain flour, keep in mind that 100% whole wheat is not the same as whole grain. For this recipe, I used a mixture of white and brown rice, millet and tapioca flours. You may purchase organic gluten-free flour such as this, or any other flour of your liking as long as it’s whole grain.
Grind up 2 vanilla beans using a grinder or food processor. (Leave half of the ground-up beans to the side for use in cream cheez frosting)
*You may also opt for the equivalent amount of vanilla bean powder instead.
Using a food processor, add in 1 cup of your unsweetened apple sauce, 12 pitted dates, 3 cups of grated carrots, 1/2 cup flax eggs, 3/4 cups of plant mylk and 1 ground up vanilla bean. Evenly process the mixture.
Add 1/3 of the dry mixture into the food processor and mix. Next add another 1/3 dry mixture into processor and mix. Place remaining dry mixture into processor and mix evenly.
Preheat oven to 350 degrees.
Line two, 8-10-inch cake pans (depending on desired thickness of cake – for thicker cake layers choose 8-inch pan) with unbleached circular pieces of parchment paper.
Pour 1/2 mixture into each pan and spread evenly.
Bake for approximately 45-60 minutes or until toothpick comes out clean.
Now it’s time for the Plant-Based Cream Cheez Frosting!
Place all of your ingredients into a food processor : 1/2 cup unsweetened apple sauce, 8 dates, 1 ground up vanilla bean, 1/4 cup pre-soaked cashews, 8 oz vegan cream cheez (no oil/sugar/chemicals) and 3-4 cups coconut powder (amount depends on desired thickness of frosting). Process until creamy and evenly mixed.
Remove your cakes from baking pans.
Place one layer on desired decorative plate and top with 1/2 of cream cheez frosting.
Place second layer on top and cover with the remaining frosting and top with crushed walnuts.
*For those with heart disease or those who are limiting their plant fats, you may substitute your nut topping with cacao nibs, grated carrots, cinnamon or unsweetened (oil free) raisins. You may also alter your frosting recipe by substituting out the cashews, cream cheez, coconut powder for an aqua faba (chickpea water) type of frosting.
Perfectly sweet, creamy, light and simply delicious!
Enjoy this decadent masterpiece….making each bite count knowing that you’re not sabotaging your health!
KEY: Use non-toxic candles such as these 100% Beeswax candles if using this dessert as a celebration cake.
Here’s to Celebrating those Special Moments in Health!