Becca's B-Day Cake.

Here is a picture of my birthday cake. It was sugar-free, gluten-free, dairy-free, and delicious (seriously, lots of people liked it!). You may think that the icing was strawberry or raspberry, but nope, I dyed it pink with beets ;)

2 cups brown rice flour
3/4 cup cocoa powder
1/2 cup tapioca powder
1 1/2 teaspoons xanathan gum and baking soda
Pinch of sea salt

1/4 cup coconut oil
2 cups dried dates
2 1/2 cups hot water
2 tablespoons vinegar

Soak the dried dates in the hot water for one hour. Mix the dry ingredients. Blend the wet ingredients (including dates and soaking water). Mix the wet with the dry. Pour into a lined or well greased 8x8 baking pan. Bake at 350F for 45-60 minutes (test with a toothpick; it is done baking when it comes out clean). Cool completely before icing.

Icing: 1/4 cup dried dates, 2 cups cashews, 1/4-1/2 cup water, a thumb-sized piece of raw beet (this recipe is just a thick version of my cashew cream recipe from the Summer). Blend in a powerful blender, then refrigerate for an hour or more to firm up. Spread onto the cake once the cake has fully cooled. You will not taste the beet, it just turns the icing a lovely, natural pink color.

Recipe inspired by this cake.