Moist & Fluffy Everybody Cake

Who wants cake?? 

Last week we celebrated my Father-in-law's birthday!  

Granted, it was a hectic Wednesday, but you know what?  When you're armed with a simple healthy & delicious cake recipe, Martha Stewart ain't got nothin' on you! 

My in-laws had no NO IDEA that this cake had:

🚫 grains

🚫 gluten

🚫 dairy, eggs

🚫 refined sugar

💯 DELICIOUS!!!  

Vegan Cake recipe adapted from Detoxinista's Healthy Birthday Cake recipe.  I subbed nut butter for tahini & 1/4 cup carbonated water per egg. To make a triple-layer cake, be sure to double the recipe.

Frosting: Detoxinista’s purple sweet potato frosting. Modifications: used white sweet potato & halved the maple syrup which was the perfect amount of sweetness for us.  If you're not a frosting fan (like me), you've got to give this a try! It's like a luscious custard.  Would be perfect in a fruit trifle!

So there you have it.  My gift to you!  My go-to secret weapon recipe for delicious cake that removes the most common food allergens.  A fluffy, moist inclusive cake for EVERYONE. 

Moist & Fluffy Everybody Cake

Frosting Ingredients

• 1 large white sweet potato

• 1/4 cup pure maple syrup

• 1/4 cup melted coconut oil

• 1 teaspoon vanilla extract

• 1/4 teaspoon almond extract (optional; but recommended)

• 1/8 teaspoon pinch of salt

• 2 to 4 tablespoons non-dairy milk (we used coconut milk beverage)

Frosting Instructions

1. Scrub the sweet potato and then poke holes with a fork or knife.

2. Put 1 cup of water and a trivet or steamer basket in your Instant Pot or pressure cooker and add the sweet potato on top. Close lid and cook in high pressure for 25 minutes. Naturally release pressure for 10 minutes.

3. Peel the sweet potato skin off with a fork and mash until smooth.

4. Add 1 cup of the still warm mashed sweet potato into a small blender. Add the maple syrup, coconut oil, vanilla extract, almond extract, salt and milk to the blender. Blend until smooth.

5. Cool the mixture in the refrigerator overnight.

Cake Ingredients

• 3/4 cup seltzer water

• 1 cup Medjool dates , pitted (8 ounces)

• 1/4 cup water

• 1 cup tahini (or nut butter of choice)

• 1 teaspoon vanilla extract

• 3/4 teaspoon baking soda

• 1/4 teaspoon salt

Cake Instructions

1. Preheat oven to 350ºF.

2. Grease two 7” cake pans. We used silicone cake molds.

3. In a blender, blend the seltzer, dates, and water until smooth.

4. Add in the tahini, vanilla extract, baking soda, and salt. Blend until smooth.

5. Pour the batter into the pans in equal amounts and smooth down with a spatula.

6. Bake in the oven for 25-30 minutes.

7. Remove pans from the oven and place on a rack to cool. Let the cakes cool in the molds/pans before removing.

8. Take half of the sweet potato frosting mix and place on the first layer. Top with the second layer of cake and frost the top with the remaining mixture.

9. Optional: Top your cake with nuts, berries, coconut flakes, cacao nibs - whatever you desire!

Enjoy! 😋

With much ❤️,
Dr. Narayan