Looking for a simple allergy friendly cake that doesn’t require a ton of fancy, expensive ingredients? Need it to be a vegan, gluten free and oil free birthday cake? Wow! That is a mouthful, no wonder I don’t get invited for dinner. Ha! This cake is soo delicious it will blow your birthday candles out! I have adapted this recipe from Chef AJ who made this cake sugar free using date syrup.
The great thing about this cake? Yes, its chocolate but it has vegetables in it! I added black beans to the cake mix and delicious sweet potatoes to make a creamy frosting. No one will even notice, I promise. My 10 year old recently had a birthday party and his friends didn’t know they were eating veggies. If you are looking for another cake recipe with vegetables check out my carrot cake.
Mix up your egg replacer because it needs to sit for a few minutes to thicken up.
Rinse black beans with a stainer under cool water. Use immersion blender until smooth.
Stir in maple syrup, plant milk, egg replacer and vanilla.
Pour into a 8×8 non-stick pan or I used a round casserole dish (9 inches). I made 2 batches of this recipe to make a two layered cake. For some reason whenever I double the ingredients I get all confused (math is NOT my strength) or I get distracted and forget something. So I always just make it twice.😆
Place in oven at 350 for 30-35 minutes till a toothpick comes out clean.
Sweet Potato Frosting:
I first discovered this idea when I came across Dreena Burton who has amazing recipes and this sweet potato frosting. But I was looking for something with less ingredients and low-fat. Sweet icing is my jam, so yes it has refined sugar in it but you can easily substitute it with coconut sugar or whatever sweetener is your jam.
Peel the sweet potatoes. Again I use my immersion blender until a smooth consistency.
Add in cocoa powder, sugar and vanilla. This frosting is so creamy and delicious! Of course my kids and I lick the spoons and bowls after!
I cut the top off the cake layers a bit to make them flat and turn them upside down.
Spread icing between the layers and on top. Add sprinkles if desired. Enjoy! I hope you love this simple, allergy friendly cake recipe as much as my family. Does this recipe jam with you? Leave a comment below.
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