baking · Balance With Self · chocolate · Goodies · vegan · vegetarian

Baby It’s SNOW Outside + SF VEGAN Cake!

I wanted to thank you guys for you comments on my post on the importance of water. I enjoyed reading each of your comments, and I feel blessed to have so many wonderful readers like you guys. Thank you! 🙂

This morning, I was in the kitchen baking up something spectacular — SNOW-SPECKLED Sugar-Free Vegan Chocolate Date Cake!

I was inspired by what I found right on my own front door step this morning. SNOW!!!

OHMYGOSH! It is real SNOW!!!!!

I know that there is a TON of snow up north, but I was still pleased. There hasn’t been snow here for the last 10 YEARS!!!!

Hehe, the rooftop is speckled with snow! 😉 

As I gazed outside, I was stunned. The last time I have seen snow was when I was a little girl. All of the memories I had as a little girl in the snow flashed before me — riding in a sled with one of my childhood friends, giggling as little girls do as they fill up with excitement; making snow angels in the soft snow; building a snowman with my little sister :); caroling with my fellow Girl Scouts, delivering cookies/treats and singing songs all the way; starting snow ball fights with the other kids in the neighborhood; and sipping hot chocolate together as a family. My eyes are brought to tears by these memories of my childhood.

This reminiscent snow inspired me to make some “SNOW-SPECKLED” treats. How about a Sugar-Free Vegan Chocolate Date Cake? 🙂

The weather outside is frightful…

…But THIS cake is SO delightful. 🙂

And since we’ve no place to go….

Let It Snow! Let It Snow! Let It Snow! 🙂

Snow-Speckled Chocolate Date Cake

printer-friendly version

adapted from this recipe


  • 1/2 cup unsweetened cocoa powder
  • 2 cup whole wheat flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 4 large very ripe bananas (lots of freckles)
  • ½ cup dates, pitted and roughly chopped
  • 1/2 cup almond milk
  • 4 tablespoons coconut oil
  • 2 teaspoons pure vanilla extract
  • about 1/4 cup finely shredded unsweetened coconut (for the SNOW)

Note: You can also add 1/2 cup of soft tofu and blend it together with the rest of the wet ingredients. It’s and easy way to add more protein! 🙂


In a large bowl, whisk together cocoa, flour, salt, baking powder and baking soda.

Whisk thoroughly to eliminate any lumps. Set aside.

Chop up your bananas (if frozen) and dates.

Add bananas, dates, almond milk, coconut oil or almond milk, and vanilla to a blender.

Blend until dates are chopped very small and the mixture is thick and smooth (about 1  minute or more).

Make a well in the center of the flour mixture. Pour in the banana mixture. Fold the wet ingredients into the dry ingredients until just combined, taking care not to overwork the batter.

Pour the batter into a sprayed 8×8 pan and smooth the top evenly with a spatula.

Sprinkle coconut on top. Cover with tin foil and bake at 375 degrees F until the top is firm and a toothpick inserted in the cake comes out clean, about 30-35 minutes.

Let the cake cool in the baking pan on a cooling rack for 5 minutes, then remove cake from the pan and cool completely. Cut the cake into squares for serving. Wrap any remaining cake tightly and store at room temperature or in the refrigerator.


Is it snowing where you are?

What is your favorite childhood memory of snow?

Would you rather start a snowball fight, or end one?

Were your school classes canceled today?


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