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Need a healthy, easy, simple, delicious vanilla cake recipe?
If your someone who doesn't love baking ... this is the cake for you! All our ingredients get dumped into a bowl, mixed together well, and placed into a baking cake pan. We adore easy whole food plant-based cooking.
The flavor of this cake along with the 'Vanilla Cream Cheese Frosting' is truly such an amazing combination!
**Gluten Free Swap Use- 2/3 cups buckwheat flour and 1 1/3 cups oat flour**
Print the recipe here:
Whole Food Plant-Based Vanilla Cake & Frosting!
By: The Jaroudi Family
www.thejaroudifamiy.com
www.youtube.com/thejaroudifamily
Ingredients:
2/3 cup whole wheat flour
2/3 cup spelt four
2/3 cup oat flour
½ tsp baking soda
1 tsp baking powder
½ cup nondairy milk unsweetened unflavored
½ tsp apple cider vinegar
1 tsp vanilla extract
3/4 cup date paste
½ cup unsweetened applesauce
Directions:
In a large mixing bowl, add in all the dry ingredients and mix together well.
In a small cup mix together nondairy milk and apple cider vinegar and set aside for around five minutes to make a buttermilk substitute
Mix the wet ingredients into the dry mixture including the buttermilk substitute.
After the dry and wet ingredients are completely incorporated move the cake batter to a 9-inch round cake pan
Bake at 350 degrees for 30 minutes
[You should be able to use the toothpick test to make sure cake is fully cooked]
Let cake completely cool before removing from pan
Tips:
Add our Vanilla Cream Cheese Frosting or our Chocolate Frosting recipe – topped with fresh fruit for our favorite way of serving it!
Another awesome topping option is our easy raspberry jam recipe!!
Whole Food Plant-Based Vanilla Cream Cheese Frosting
By: The Jaroudi Family
www.thejaroudifamily.com
www.youtube.com/thejaroudifamily
Ingredients:
1 ½ cups cooked Japanese sweet potatoes (without the skin)
2 tbsp date sugar (or 1-2 pitted dates)
1/2 cup raw cashews
1 tsp vanilla extract
½ cup nondairy milk unflavored unsweetened
Directions:
In a high-speed blender add all the ingredients and blend until smooth
If frosting is not sweet enough for your taste, add 1-2 extra pitted dates
Frosting should be very thick consistency
Place frosting into the refrigerator for 10-20 minutes until chilled
Frost your cakes, brownies, or any dessert… I’ve even had the Vanilla Cream Cheese Frosting with just fresh fruit!
Tips:
Roasted sweet potatoes in the oven is our favorite way of making this recipe more naturally sweet 
I hope you'll give these recipes a try, and let us know if you liked it!
We love seeing photographs of our recipes and just in general hearing from you guys!
Thank you so much for sharing this recipe. Only three months lifestyle change, into WPBFood, so I was thrilled to make this cake for my 64th bd last week. I had purple sweet potato cooked in my refrigerator so I went with this and we think it works out well. My grandson was a bit surprised when I first took my cake out for him to decorate with fresh fruits. He was curious why I didn't want a store bought cake;~) Our family loved the cake especially my inquisitive 5 years old assistant. It tastes really delicious very cold the next day after I stored leftover cake in my freezer.
Made this, enjoyed this recipe. The family preferred the frosting in chocolate-hazelnut as the potato flavor was there.
I'm a terrible baker but by some magic this turned out! I baked it as a practice cake for my sons birthday next week. I ate it all before I could make the frosting. whoops. Its filling and not too sweet. It's my go to cake recipe now!
***Any subs for raw cashews in the frosting? I really struggle finding them in stores!