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whole food plant based birthday cake

Whole Food Plant Based Birthday Cake

This whole food plant based birthday cake is chocolate coconut heaven! Oil and refined sugar free, but you would never know it! Make someone's day with this vegan fudgy chocolate cake.
Prep Time 25 mins
Cook Time 25 mins
Decorating Time 10 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 10
Calories 379 kcal

Equipment

  • 2 8 inch cake pans

Ingredients
  

For the cake

  • 1 cup whole wheat pastry flour
  • 1 cup oat flour
  • 1 cup almond flour
  • 2 cups coconut sugar or 2 teaspoons of powdered stevia
  • 7 tablespoons cocao or cocoa powder
  • 1/2 cup almond butter
  • 1 banana, pureed
  • 2 teaspoons baking soda
  • 2 teaspoons vanilla extract
  • 1 tablespoon strong coffee
  • 2 cups warm water
  • 2 tablespoons apple cider vinegar

For the Frosting

  • coconut cream from 3 cans of full fat coconut milk
  • 7 ounces dark chocolate sweetened with stevia or unrefined sugar
  • unsweetened shredded coconut (optional, for topping)

Instructions
 

To Make the Cake

  • Preheat the oven to 350 degrees and prepare the two 8-inch pans by lining the bottom with parchment paper and spraying with non stick spray.
  • Make the oat flour by blending rolled oats in a high speed blender until the consistancy of flour.
  • In a large bowl, mix the whole wheat pastry flour, oat flour, almond flour, coconut sugar or stevia, salt, cocoa powder, and baking soda.
  • Heat the almond butter until it is pourable and add to the dry ingredients, along with the pureed banana, vanilla, and warm water.
  • Add the coffee, along with the apple cider vinegar. Stir well and watch the mixture foam.
  • Pour the batter into the pans and bake at 350 degrees for about 25 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and let cool for at least 10 minutes in the pan. Then, turn out onto a plate and let cool completely before frosting.

To Make the Frosting

  • Take only the coconut cream from the top of three cans of full fat coconut milk. Be sure not to take any of the thinner liquid beneath. Put the coconut cream into a stand mixer with a whisk attachment.
  • Break the chocolate into squares and melt in a double boiler or in the microwave. Microwave at thirty second intervals and stir.
  • Add the melted chocolate to the coconut cream and mix at high speed until well blended and the consistancy of frosting.

To Assemble the Cake

  • Frost the top of one of the cakes and set the other cake on top of it. Proceed by frosting the sides and then top of the cake. Optionally, add unsweetened shredded coconut to the top of the cake. Serve with ice cold almond milk and vegan ice cream.
Keyword cake