As the official family cake-maker, the only way I’ve ever had a decent vegan birthday cake in the past is to make it my god-damn self. But this birthday I had a lovely treat – Mitch and my darling hubby made the cake, and Imogen decorated it. They used Dr Fuhrman’s Hawaiian Pineapple Cake recipe. Imogen reserved some of the icing and blended it with frozen raspberries to pipe ‘Happy Birthday’.
Combine the flour, date sugar and bicarb soda, and stir to mix well. Stir in the pumpkin, crushed pineapple, incuding the juice, and the pineapple or orange juice, vanilla extract and walnuts.
Line a large square cake tin with baking paper. Spread the batter evenly in the pan and bake at 180°C for 35 minutes, or just until a wooden toothpick inserted in cake comes out clean.
While cake is baking, make the icing by blending the nuts, then adding the oat milk and dates and blending until smooth.
When cake is done, remove from oven and let cool on a rack for 10 minutes, then invert cake onto the cooling rack. When completely cool, carefully move cake to a flat dish and spread cashew icing on top and sides.