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Preheat the oven to 350 degrees F. Lightly grease pan(s) of choice: one 8" or 7" round, or two or three 4" rounds. If using three 4" rounds, the cake will just have smaller layers.
In a high-powered food processor or blender, add the dates, bananas, soy milk, vanilla extract and lemon juice. Blend until creamy and smooth.
In a separate bowl, combine the oat flour with cinnamon, baking powder and cinnamon.
Add the wet ingredients to the bowl of the dry ingredients and mix until everything is well combined. Let the batter sit for 30 minutes.
Fill 2/3 of the way into prepared pans. Depending on what size you choose, you may have excess batter. Bake for 50-60 minutes, until a toothpick comes out clean.
In a high-powered blender, combine all ingredients and puree until creamy and smooth.
Let the frosting chill in the refrigerator until you’re ready to use.
Let the cake completely cool, then slice with a serrated knife or cake knife to even the layers for even stacking. Frost, stack the layers, then continue to frost the rest of the cake as desired.