The Healthy Low-Calorie Vegan Cake is naturally sugar-free, gluten-free, low-fat and high-protein, and it’s topped with the sugar-free, fat-free purple sweet potato frosting! Super-easy to make, very pretty, and extra-decadent!Hi, friend!
Happy Spring to us all! And it seems like everywhere around, wherever I go I see all kinds of flowers! Well… keeping in mind that I consider myself super-lucky to reside here in California where I the temperatures had been rising up to 85 F lately and all kinds of trees and plants had begun blossoming and releasing their beautiful scent all around, I get to see a lot of Real flowers when I’m outside. (I especially appreciate it and still, 14 years since moving in here from a much colder climate, I can’t stop wondering when I see all that beauty!) But it isn’t just that! All the stores and places seem to have been filling up with all sorts of pretty blossoms! 🙂So with this in mind I’ve been really inspired to make something… really Springy, and colorful, and beautiful! Such as this beautiful cake that I just baked!But it isn’t ONLY pretty! (Because it is pretty, what do you think?) To celebrate the Spring (and the Spring break when some of us may be thinking about taking a vacey somewhere where they’ll possibly be wearing a bikini suit? 🙂 ) I also made this cake extra-low-calorie, all-natural (no food dies whatsoever!), high-protein, sugar-free and… Yes! You can eat a few slices of it for breakfast and feel REALLY good about it! 🙂As always I’m spilling out all the secrets of making this cake to share them with you! So let’s start with the cake first, shall we?
This cake is…
- it’s high-in protein (it’s basically beans), which is important when it comes to the vegan baking.
- It’s the same amount of calories as the wheat flour (or most grain flours): 110 cal/cup. That’s much lower calorie than any of the nut flours including the coconut flour. Considering all its benefits the calorie count is a good bonus feature, right?
- it is gluten-free, which is important to those with the gluten-intolerance.
But, wait! This cake is also sugar-free! And that’s thanks to the all-powerful Dates! To make this cake I used my Healthy Vegan Caramel (date-based), or you can also use the dates soaked in water.
Finally to make it even tastier and lower-calorie I used the dried apple slices soaked in the light coconut milk and then blended together with the dates and the flour. And… viola! Fast and easy! The crusts were ready to be baked!
And as for the frosting…
Well, that’s a whole different story! Because it’s even EASIER to make the frosting than it is to make the cake! 🙂 Why? Because all it is are (my new favorite ingredient! 🙂 ) baked and peeled purple sweet potatoes, mashed and mixed with my Healthy Vegan Caramel (or, once again, you can just follow the recipe notes and use the dates instead).Oh, those purple sweet potatoes were SOOO good! Not only you can’t even tell that the frosting tastes anything like a potato (it’s just very sweet and fresh, very pleasant!), it is SOOO pretty, too!The purple sweet potatoes is what gives this frosting this incredibly pretty color.But if you’d like the purple to be even more intense you can also add a few tbsp of freeze-dried blueberries to it! It’s optional, but with them the frosting looks Very Purple and the blueberries also give it a touch of their mild gentle berry flavor! So, what do you think, my friend? 🙂 Do you think that you can allow yourself to have some cake for breakfast? 🙂 I’d love to hear all about it!Happy Spring, my friends! 🙂
The Healthy Low-Calorie Vegan Cake is naturally sugar-free, gluten-free, low-fat and high-protein, and it's topped with the sugar-free, fat-free purple sweet potato frosting! Super-easy to make, very pretty, and extra-decadent!
- 1/2 cup Vegan Caramel* or 10 dates (see the note)
- 1 cup lite coconut or cashew milk
- 1 oz dried apple slices
- 1 cup garbanzo bean flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 medium purple sweet potatoes
- 1/4 cup Vegan Caramel or 5 dates**
- 2 tbsp ground freeze-dried blueberries optional
- 2 tbsp grated coconut
In a medium-size pan heat bring the coconut milk to a boil. Add the apple slices and the dates (if you don't have the Healthy Caramel handy), and boil for a few minutes until the apples and the dates are soft. Let the mixture cool down and blend it until very smooth.
Preheat the oven to 350 F. Put the apples (and the dates) and coconut milk mixture in a food processor and process until smooth. Add the Healthy Caramel, flour, salt and vanilla extract and pulse a few times until the ingredients are incorporated. Bake the cake for 45 min.
Wrap the sweet potatoes in foil and bake them for about 1 hour until they are soft. Peel the potatoes. Add the potatoes, the Healthy Caramel (or 5 dates, soaked in water until soft) and the blueberries to the processor and blend until the mixture is smooth.
Cut the crust in half lengthwise. Smear half of the frosting over one half of the crust. Top it with another half of the crust. Top the cake with the remaining frosting and sprinkle some grated coconut if you'd like.
*The Healthy Caramel is made out of dates and coconut milk. For this cake you can just use the presoaked in the water dates and add them to the food processor in both step-2 of making the crust and the step-2 of making the frosting. 🙂
**A note about the amount of dates: I believe that this cake came out VERY sweet! But I've been "unused" to eating loads of sugar for a while. If you're making this cake for a party (especially a kids' party), use 15 dates for the crust and 10 dates for the frosting t0 ensure that those with the extra-sweet tooth can't tell that they'll be eating the health food! 🙂