Snowdrift Cake

A vegan gluten free cake with a light and fluffy frosting.

Snowdrift Cake

So I know it’s January and I’m supposed to be posting healthy things. There’s plenty of kale behind the scenes to be sure, but today I wanted cake.

I get excited about kale, and I get excited about cake too. Cause, you know, I’m human and humans tend to have diverse tastes.  Btw kale salad washed down with moonshine makes a really good nighttime snack. What? They both came from the good brown earth, and one of them just happened to get distilled into a harsh little spirit that’s perfect for warming up in the winter.

Other things that keep you warm in the winter:

Snugglin’ (uh – duhhhh).

Perfect mittens

Blankets + good books + cake 🍰

Snowdrift Cake

This was supposed to be a segue into talking about cake, but now I want to talk bout books. What have you liked lately? I just finished The Library at Mount Char. I don’t know what to think of it. It was absorbing for sure, kinda dark, but my mind isn’t made up about the central character. Another book I loved this past year was Serena — again, great read, but I really disliked the main character by the end. If you saw the Serena movie, forget everything about it and read the book. Some movies pull off books really well, and this wasn’t one of ’em. I hear Girl on a Train is being made into a movie, and I feel the opposite that I do about Serena.  It was one of those books that everyone waves in your face, imploring you to read it, and then when you do read it, it’s meh. But since I have a guilty pleasure of liking mild mystery-crime shows, I think I will enjoy the Girl on a Train movie. On Amazon, several months after it comes out. I don’t do movie theaters, it’s very hard to sit still for that long.Snowdrift Cake

Okay, okay, onto the cake for real now. It’s soft and a little nutty, with some hints of warm caramel in there. It gives under the fork gently, allowing you to get a big scoop of the vegan meringue topping in the same bite. (thank you, chickpea water).

In addition to the big cloud of soft white fluff is a layer of peanut butter frosting — just a little pb and maple, a gooey compliment to the nuttiness of the cake.

Another thing that I love about this cake is that it reminds me that winter isn’t forever. Underneath all that frosting is a happy, soft cake. If y’all are not winter folk, just remember that beneath the deep snow is a warm earth waiting for spring.

Snowdrift Cake


  • 8 oz dates
  • 1 1/4 cups unsweetened unflavored almond milk
  • 1/3 cup softened coconut oil
  • 1 medium banana
  • 9 tbsp water
  • 3 tbsp flaxmeal
  • 1 cup brown sugar
  • 1 cup of cup to cup gluten free flour (I used Bob's in the blue bag)
  • 1/4 cup almond flour
  • 1 1/4 tsp almond extract
  • 1 tsp baking soda
  • 2 1/4 tsp baking powder
  • 3/4 tsp salt
  • Peanut butter frosting
  • 1/3 cup plus 1 tbsp peanut butter
  • 1/3 cup maple syrup
  • 1 1/2 tbsp coconut oil
  • dash of salt
  • dash of cinnamon
  • Vegan Meringue Snowdrift
  • water from 1 16 oz can of reduced sodium chickpeas
  • 1/2 tsp cream of tartar
  • 1 cup of confectionery sugar


  1. Preheat the oven to 350 and line two 9 inch spingform pans with parchment.
  2. Place the flaxmeal and water in a small container (flax eggs). Let sit
  3. Place the dates and almond milk in a microwave safe bowl and microwave for 4-5 minutes, checking to make sure the milk doesn't boil over. Do not discard unabsorbed milk
  4. Puree the dates (with the unabsorbed milk), flax eggs, coconut oil and banana until smooth. Add in the brown sugar.
  5. Add flour, almond flour, baking powder, baking soda, and salt to the date mixture.
  6. Divide the batter between the pans. Mixture will the thick, get it as smooth and even as you can.
  7. Bake for 35-40 minutes.
  8. Allow to cool completely before removing from pans.
  9. Peanut butter frosting
  10. Warm peanut butter, maple syrup in a small saucepan, stirring until combined and smooth. Add the salt and cinnamon.
  11. Spread the still-warm frosting over the cake, and between the layers.
  12. Snowdrift
  13. Place the chickpea water in a bowl and place it in the freezer for about 8-10 minutes.
  14. Beat the chickpea water until it gets fat and frothy (about 2-3 minutes) and then add in the tartar. Beat a little bit longer, then add the sugar, gradually. Continue to beat on high for several minutes, it should get really big and fluffy (you'll be beating for about 10-15 minutes)
  15. Spread the mix over the cake, and serve with love.


If you're not serving the cake right away, wait to add the vegan meringue. It actually stays fluffy for at least 12 hours, but it will be fluffier if fresh.

Make sure (really really make sure) that the chickpeas are reduced sodium

snowdrift is from Wallflower Girl

cake adapted from the fall 2015 issue of Sweet Paul

Snowdrift Cake

P.S. I meant what I said when I asked for book suggestions, please let me know what you’re into right now. 💟