This dish is a dance that took 12 months to create. The foundation was simple: Make a cake. The rhythm was more challenging: No animal products... no eggs, butter, dairy.
No refined sugars... no honey, agave, stevia.
No oils... not olive, not coconut, not avocado.
Only whole wheat flour.
And make it taste good.
After 12 months of practicing the steps, this is my dance.
2 tablespoons flax meal
½ cup dates, soaked in warm water
1 tablespoons dried lavender buds
½ cup raw cashew butter, no-salt-added
1 cup non-dairy milk
1 tablespoon vanilla
1 cup whole wheat pastry flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon turmeric
1/8 teaspoon salt (optional)
1 lemon, zest and juice
1 teaspoon white wine vinegar
Preheat oven to 350.
To make flax eggs: Combine flax meal with 6 tablespoons warm water. Whisk together and let sit 5 minutes, until mixture is gelatinous and slimy, like eggs.
To combine wet ingredients: Remove dates from soaking liquid. Place in a blender or high-speed food processor with ½ cup of the soaking liquid. Puree until well-blended and smooth. Add dried lavender, cashew butter, non-dairy milk, and vanilla. Puree until smooth.
To make cupcakes: Whisk together flour, baking powder, baking soda, turmeric, and salt in a large bowl. Add the wet ingredients to the dry. Add the lemon zest and juice and vinegar. Stir well to combine. Line an 8” round cake pan with parchment (or use a 12-cupcake silicon baking mold). Pour the cake batter into the pan and spread evenly. Bake 20-25 minutes for regular cake (10 to 15 minutes for cupcakes). The cake will be done when it is golden and a toothpick inserted in the center comes out clean. Remove from oven and let cool. Let fully cool before frosting.
Makes 1 cup
1 cup raw cashew butter, or 1 cup raw cashews, soaked overnight and drained
8 dates, pitted and soaked in warm water
1 lemon, zested and juiced
1/8 teaspoon ground turmeric
To prepare the Lemon Frosting: Place the cashew butter (or soaked cashews), dates, vanilla, and ¼ cup warm water in a high-speed blender or food processor. Pulse the mixture several times, and then blend until the ingredients are thick, smooth, and creamy. If needed add 1-tablespoon at a time of water to the blender until the desired consistency is achieved. Cream can be use immediately or may be covered and refrigerated for up to 3 days.