Vanilla Cake with Vanilla Frosting

Vanilla Cake with Vanilla Frosting Recipe
plant-based, vegan, refined sugar-free

Cake Ingredients:

• 1 1/3 cups Plant-based milk
• 1/4 cup Lemon juice (1-2 lemons) or apple cider vinegar
• 2 1/2 cups Whole wheat flour
• 1 1/2 cups Pure maple syrup or raw honey
• 2 tsp Bake soda
• 1 tsp Salt
• 2/3 cup Extra virgin olive oil or unsweetened apple sauce
• 1 Tbsp Pure vanilla extract

Frosting Ingredients:

• 10 Medjool dates, pitted and roughly chopped
• 3/4 cup Raw cashews
• 1 tsp Pure vanilla extract
• 1 1/2 tsp Lemon juice
• Hot water

Cake Instructions:

1. Preheat oven to 350°F and line two round cake forms with parchment paper (alternatively, this recipe can be used to make 24 cupcakes).
2. Measure out the plant-based milk and stir in lemon juice or vinegar and set aside for about 5 minutes.
3. Whisk together the rest of the ingredients along with the milk and lemon juice/vinegar mixture. 
4. Divide the batter between the two cake or cupcake forms.
5. Bake cakes for 25-30 minutes and cupcakes for 15-20 minutes, or until a toothpick inserted in the middle comes out clean.
6. Let cool. 

Frosting Instructions:

1. Add all ingredients to a blender.
2. Pour over enough hot water to just cover the contents. Let sit for about 45 minutes. 
3. After soaking, blend with the water until nice and smooth and store in the refrigerator for a few hours to firm before spreading on the cooled cake. 
4. It is best to store the frosted cake in the refrigerator until it is ready to be served to keep the frosting firm.