I made this cake for my son second birthday recently and it was a hit! My son has numerous food allergies so I needed to make him something that met his allergy requirements. For anyone who may have a child with a nut allergy you could replace the nut butter for tahini & the almond milk for coconut milk. If you want a bigger cake I recommend making this recipe twice for a two layer cake which is what I did.
Ingredients:
Method:
Pre-heat the oven to 180 degrees celsius and line a cake tin with baking paper.
Add all ingredients into a high speed blender and blend on high speed for about 20-30 seconds until the ingredients are well combined. Stop to scrape down the sides of the blender then re-blend if necessary. It may look slightly grainy but you should see large pieces of oats.
Pour mixture into the lined cake tin and let it sit for a few minutes before popping it into the oven to bake for 25-35 minutes until a prick is inserted into the cake and comes out with a little crumb on it. Don’t over bake it or the cake will be dry.
Cool the cake down on a cooling rack before applying the frosting.
For the frosting (this can be made while the cake is in the oven). Soak the dates in boiling water for 15 minutes then drain.
Add all the ingredients into a food processor (or high speed blender) and blend until a creamy texture is achieved, scraping down the sides if necessary. Add more almond milk if needed to thin the mixture a little more to make it creamy.If you happen to thin it out too much then add more oaked dates.
For a 2 layer cake like I made (remember you need to make the cake recipe twice for that), spread half the frosting on top of one of the cakes. Add another cake on top of the frosting before spreading the rest of the frosting on the top.
NOTE: I made this cake twice to get a two layer cake.
Ingredients
Directions
Pre-heat the oven to 180 degrees celsius and line a cake tin with baking paper.
Add all ingredients into a high speed blender and blend on high speed for about 20-30 seconds until the ingredients are well combined. Stop to scrape down the sides of the blender then re-blend if necessary. It may look slightly grainy but you should see large pieces of oats.
Pour mixture into the lined cake tin and let it sit for a few minutes before popping it into the oven to bake for 25-35 minutes until a prick is inserted into the cake and comes out with a little crumb on it. Don’t over bake it or the cake will be dry.
Cool the cake down on a cooling rack before applying the frosting.
For the frosting (this can be made while the cake is in the oven). Soak the dates in boiling water for 15 minutes then drain.
Add all the ingredients into a food processor (or high speed blender) and blend until a creamy texture is achieved, scraping down the sides if necessary. Add more almond milk if needed to thin the mixture a little more to make it creamy.If you happen to thin it out too much then add more oaked dates.
For a 2 layer cake like I made (remember you need to make the cake recipe twice for that), spread half the frosting on top of one of the cakes. Add another cake on top of the frosting before spreading the rest of the frosting on the top.
NOTE: I made this cake twice to get a two layer cake.
