Livia’s kitchen is my favourite vegan dessert book! It is filled with the most delicious cakes, tray bakes, and breakfast inspos! This year is was my Nan’s 80th and I wanted to bake her a cake for the occasion. Rather selfishly, I wanted to make her a vegan cake so I could ensure I could have a piece (or three). My Nan being completely against Veganism, of course I couldn’t tell her the cake was vegan, she would have turned her nose up and not had a piece. Safe to say she had no idea, hastily scoffed down two pieces before I revealed the truth and for that 2 minutes I may have turned her! One thing to note is this cake is EXTREMELY caloric, so if you are watching your calories don’t make it because you won’t be able to resist eating the whole thing in about 48 hours…it’s perfect for a weekend treat for the family or a special occasion cake.
500g medjool dates
65g Cacao powder
700g Almond butter
600ml oat milk
Now I made my own frosting up – there are loads of dairy free frosting recipes online so you may want to find your own but I used to below ingredients- I cant remember the exact quantities but I basically just mixed it all together until it came to a nice thick buttercream consistency!
Dairy free butter
Almond milk (tiny drop)
- Pre heat the oven to 180 degrees celsius and grease two 18cm cake tins with coconut oil.
- Blend all of the cake ingredients a food processor until well mixed.
- Divide the mixture between the two cake tins and bake in the oven for 25-30 minutes. You want the cakes to be firm along the sides, but bouncy in the middle.
- Whilst the cake is baking, make the frosting by adding the ingredients to a food processor until well mixed.
- To assemble the cake, spread half of the frosting onto one of the cakes and then place the other cake on top, finishing with the remaining frosting.
- Top with your choice of berries – blueberries, strawberries and raspberries all work well.
Please let me know if you decide to make this ! Hope you enjoy it as much as I did!