Happy New Year from Team Dirty (video) + Whole Food Plant Based Chocolate Cake (oil free)

December 29, 2018 / Molly Patrick /


Our little team has grown this year and we each have some words that we would like to share with you. Before you watch the video, there are two things I need to say.

One: We have the best team on the planet. Karen, Jennifer, Tamie, Laura, Kellie, Maggie, Sandrina, Lyndsey, and Erica – working with you every day is a joy. THANK YOU for your hard work, your dedication, your enthusiasm and your sense of humor. I can’t imagine doing this without you.

Two: To our Dirty community, you give us HOPE, you make us laugh and you bring us joy. THANK YOU for being here.

Thank you for reading our Saturday emails.

Thank you for fueling with plants.

Thank you for being in our Facebook group.

Thank you for subscribing to our meal plans.

Thank you for showing up for yourself.

Thank you for not taking yourself too seriously.

Thank you for laughing with us when we make mistakes.

Thank you for finding us.

Thank you for appreciating a perfectly placed “fuck”.

Thank you for being kind.

Thank you for loving your body, JUST how it is.

Thank you for getting in your kitchen every week.

Thank you for trusting us.

Thank you for talking about your farts.

Thank you for being patient with yourself.

Thank you for knowing with confidence that you are getting more than enough protein.

Thank you for being YOU.

From me and all of Team Dirty, may you have a very happy 2019.

Whole Food Plant Based Chocolate Cake with Creamy Chocolate Frosting (oil free)

Makes one 8-inch round cake layer, and about 1 1/2 cups of frosting.
Author: Molly Patrick of Clean Food Dirty Girl


Chocolate Cake Ingredients

  • 1/2 cup pitted dates, soaked in hot water for 10 minutes (about 7-8 Medjool dates / 130 g)
  • 2/3 cup water (160 ml)
  • 2 tablespoons ground flax seeds (aka flax meal)
  • 1/2 cup unsweetened, non-dairy milk (120 ml)
  • 1/2 tablespoon balsamic vinegar
  • 1 cup whole wheat pastry flour (120 g / can sub with Bob’s Red Mill Gluten Free All Purpose Baking Flour)
  • 1/2 cup coconut sugar (75 g)
  • 1/2 cup cocoa powder (45 g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup canned 100% pure pumpkin puree (60 g / remainder can be stored in your freezer)
  • 2 tablespoons 100% pure maple syrup
  • 1/2 tablespoon vanilla extract

Creamy Chocolate Frosting Ingredients

  • 1 cup raw cashews (130 g)
  • 2 large Medjool dates, pitted
  • 1/2 cup unsweetened cocoa powder (45 g)
  • 1/3 cup full fat canned coconut milk (80 ml)
  • 1/4 cup 100% pure maple syrup (60 ml)
  • 2 tablespoons coconut sugar
  • 1 tablespoon almond butter
  • 1 teaspoon vanilla extract


Chocolate Cake Instructions

  • Preheat your oven to 350°F (175°C). Cut a piece of parchment paper in a circle to fit exactly into the bottom of a 8″ round cake pan. You do not need to line the sides — the cake will pull away as it bakes.
  • While your dates are soaking, place the water and the ground flax in a small bowl and whisk. Set aside for 10 minutes.
  • Place the non-dairy milk and vinegar in a small bowl and whisk. Set aside for now.
  • In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt. Set aside.
  • Drain the dates (discard the soaking water) and place them in your blender. Stir the water/flax mixture then add it to the blender, along with the non-dairy milk/vinegar mixture, pumpkin, maple syrup and vanilla. Blend until smooth, stopping to scrape down the sides as needed.
  • Add the wet mixture to the dry ingredients that you set aside earlier, and whisk until blended. Pour the batter into your prepared cake pan and smooth the top with a spoon so it’s level.
  • Bake for 30 – 35 minutes, until a toothpick in the center comes out clean and the sides have pulled away from the edges of the pan.
  • Cool completely then frost with room temperature frosting (recipe below).
  • Note: To easily remove the cake from the pan, slide a butter knife around the edge of the cake where it touches the sides of the pan. Place a plate upside down on top then flip it over. The cake should transfer easily to the plate, then you can carefully pull off the parchment paper.

Creamy Chocolate Frosting Instructions

  • Place the cashews and dates in a small saucepan and cover with water. Bring to a boil then simmer for 5 minutes over low heat. Drain and discard the water, then place the cashews and dates into your food processor.
  • Add the cocoa powder, coconut milk, maple syrup, coconut sugar, almond butter and vanilla extract. Process until smooth and creamy, stopping to scrape down the sides as needed.
  • Frost your cooled cake while the frosting is at room temperature. (If you store the frosting in the fridge, it will thicken. Set it on your kitchen counter to return it to room temperature before using.)
  • Store the frosted cake in your fridge, loosely covered.


 Depending on how thick you spread your frosting, you may have some left over. It’s delicious on toast or apple slices!

Wishing you a happy week. May it be filled with Plant Based Chocolate Cake.



Written by ex-boozer, ex-smoker, Co-founder, and CEO, Molly Patrick. They will help you eat more plants while throwing perfection down the garbage disposal.

You may also enjoy...

Marinara Sauce

9 Steps to Get You Out Of A Funk + A Simple No Oil, No Sugar Marinara Recipe That’ll Have You Licking Your Plate


What Do Plant Based Eaters Eat? Here’s What Our Dirty Team Eats in a Day (With Pictures)


Engaging in Self-Defeating Behavior + Easy Classic Hummus Recipe


  1. Cyndi H on December 29, 2018 at 9:26 am

    How awesome to see all of Team Dirty! Happy New Year to each and every one of you, and may your 2019 be filled with much joy, peace, prosperity … and plants, of course 🙂

  2. Lauren on December 29, 2018 at 9:35 am

    5 stars
    Yay! So happy you shared this recipe, thank you! I’m currently eating it for breakfast as we made it as a birthday cake to celebrate Jesus’s birthday!… Love the video! I’m especially thankful for Kellie sharing what she learned/is going to implement in the New Year! Happy Holidays and Happy New Year, CFDG!

  3. Aimee Cotton Bogush on December 29, 2018 at 11:37 am

    So nice to see you all! Best to you in 2019 and thanks for the chocolate cake recipe ❤️

  4. Laurie on December 29, 2018 at 12:31 pm

    Happy Holidays to everyone! I typically use cacao powder instead of cocoa powder. Would cacao work in this recipe?

    • Molly Patrick on December 29, 2018 at 12:33 pm

      Sending lots of love your way too!
      Cacao powder will work!

  5. Michelle Christine on December 29, 2018 at 1:53 pm

    I smiled before I even pressed play, because I could see Molly talked Luanne into an appearance. I loved each person’s message and seeing the team behind the magic! Thank you for all the tips! 🙂

    • Molly Patrick on December 29, 2018 at 7:17 pm

      Ha! You know it was not an easy task!
      The whole team had a pact that if Luanne did it then they would do it.
      So yeah, she kind of had to. heheheeh

  6. Candida on December 29, 2018 at 4:55 pm

    Hi. Looks great. Can you sub the pumpkon for applesauce?

    • Molly Patrick on December 29, 2018 at 7:16 pm

      Hi there,
      We haven’t tried it with that swap but I think it would be okay!
      Let us know if you try it 🙂

  7. Tracey on December 29, 2018 at 10:52 pm

    That was fun 🙂 Nice to see everyone! Good tips too.

  8. Susan on December 30, 2018 at 1:28 am

    Loved seeing all of you! Happy Holidays!

  9. Sue Serpico on December 30, 2018 at 7:05 am

    5 stars
    So nice to meet everyone!! Can’t thank you all enough for the wonderful recipes, they’ve totally made the difference for us in being able to eat healthy, stick with WFPB, and enjoy it. I absolutely love the amazing, crazy, fun, compassionate, beautiful community that you’ve fostered. Wishing you all every good thing in the coming year!

    I would give 10 stars for that cake, and the icing, if I could!!!!!

  10. Kim Wagner on December 30, 2018 at 10:24 am

    5 stars
    This wasawesome! So nice to hear your voices, now as I read blogs and recipes I can hear you guiding and cheering me! Thank you for all you do! HAPPY NEW YEAR!

  11. Heather on December 31, 2018 at 7:23 am

    5 stars
    Loved the video! LOVED the cake! I subbed banana for pumpkin in mine because I had three bananas that were teetering on the edge and canned pumpkin is chillin’ in the pantry all “you go first, bro” to the bananas 🙂

    • Vicky on January 2, 2019 at 1:33 am

      5 stars
      Molly and Luann,
      Fun to see your dirty team!
      May your successful dirty antics grow farther and wider in the new year.
      Love to all.

    • Devi on January 9, 2020 at 7:22 am

      How many bananas did you use?

  12. Deb on December 31, 2018 at 9:32 am

    What can I use instead of coconut sugar and coconut milk?

    • Molly Patrick on December 31, 2018 at 10:19 am

      We haven’t tried it but soy milk and date sugar would be my sub suggestions.
      Let us know if you try it!

  13. Tracy on December 31, 2018 at 4:06 pm

    Okay, so I love Luanne’s accent. I’ve got a bit of a girl crush now. 😘

    • Molly Patrick on December 31, 2018 at 4:10 pm

      Right? I think it’s the cutest thing ever.
      When we go back to Malaysia it gets even thicker!

  14. meredith scudder on January 1, 2019 at 6:49 pm

    could you use maple syrup or coconut sugar instead of the date sugar?

    • Team Clean Food Dirty Girl on January 2, 2019 at 6:09 am

      Hi Meredith,

      I’m not seeing date sugar as an ingredient in the recipe. I’m thinking maybe you meant to ask if date sugar could be substituted for the coconut sugar. In this case, it would probably work just fine. For the maple syrup, however, particularly for the icing, using date sugar probably would not work as well because of the liquid component. Hope that helps. ~Karen

      • meredith scudder on January 4, 2019 at 11:24 am

        sorry i meant what can you use instead of the 1/2 cup pitted dates- could i use 1/2 cup maple syrup?

        • Team Clean Food Dirty Girl on January 4, 2019 at 2:39 pm

          Hi Meredith, We don’t think that much maple syrup will work due to the liquid consistency versus dried dates which have fiber. You could try subbing dried cherries or raisins but this recipe was not tested that way. If you try it, let us know! ~Karen

  15. Heidi on January 1, 2019 at 7:40 pm

    That was awesome. Happy 2019 Dirty Team and thanks for all you do!

  16. Natalie on January 1, 2019 at 10:47 pm

    5 stars
    WOW this is stunning! Happy new year ♥

  17. Laura on January 3, 2019 at 4:35 pm

    This was great! Made it for my son’s birthday tonight. Everyone loved it.

  18. Brenda on January 14, 2019 at 8:53 am

    5 stars
    Absolutely loved the video and seeing and hearing and “meeting” our ntire Dirty Team!
    Inspired daily 2017/2018 was life changing. 2019 will be better yet!!!!

  19. Rozanne on January 19, 2019 at 2:43 am

    5 stars
    I made this yesterday for my son’s first birthday- it was amazing! It came out almost like a brownie texture.

    For the frosting I subbed the coconut milk with silken tofu and a bit of soy milk to add some moisture as we try to stay away from coconut milk.

  20. Pamela on January 30, 2019 at 6:46 pm

    What if I just have whole wheat flour, not pastry flour?

    • Team Clean Food Dirty Girl on January 31, 2019 at 6:10 am

      Hi Pamela, whole wheat flour is produced using a different type of wheat, which has more gluten, than is used to make whole wheat pastry flour. Here’s a video from Bob’s Red Mill about the differences. While it would work, I am guessing that using whole wheat flour will make for a much denser cake. I should add that I once tried to substitute whole wheat flour for the pastry flour – I cannot recall what it was that I made, it was years ago – and it spurred me to go buy the pastry flour because I didn’t really enjoy the end result. ~Karen

  21. Elizabeth Horgan on February 2, 2019 at 5:14 am

    For a non-chocolate lover, do you have any suggestions for replacing the cocoa powder? Thank you!

    • Team Clean Food Dirty Girl on February 2, 2019 at 8:47 am

      Hi Elizabeth! A creative member of our private Facebook community posted about a version of this cake that she made without cocoa that she called a turmeric latte cake. If you join the Facebook group you can search for “turmeric latte cake” and the post will pull up, she describes the adjustments she made and that might give you inspiration to customize it. ~Karen

  22. Rachel on May 20, 2019 at 7:24 pm

    Could this be made using gluten free flours, like oat, almond etc?

    • Team Clean Food Dirty Girl on May 21, 2019 at 10:01 am

      Hi Rachel, a quick search of our private Facebook group and I can see that Bob’s Red Mill Gluten Fee Blend and Pamela’s Gluten Free Artisan Blend are both viable options, as is spelt flour. Hope this helps! ~Karen

  23. Becky on July 3, 2019 at 1:43 pm

    5 stars
    I loved every damn bite of this cake. Thank you so much, Team Dirty, for sharing your magic.

    • Molly Patrick on July 3, 2019 at 6:10 pm

      yay! So glad you loved it!

  24. Tamara on September 10, 2019 at 12:09 pm

    5 stars
    This is the best recipe! I made it for my family that is not WFPB and they LOVED it!
    Can I make cupcakes with this instead of a cake? I assume it might just cook faster, anything else?

    • Team Clean Food Dirty Girl on September 10, 2019 at 1:20 pm

      Hi Tamara, Thanks for stopping by – so glad your family loved the cake! Yes, this will work as cupcakes. No other adjustments other than keeping an eye on them as they are likely to cook faster. ~Karen

  25. Donna on October 3, 2019 at 6:42 pm

    Don’t know how you figured out the ratio of ingredients, but this cake is incredible. I used dark cocoa powder. The cake tasted so rich it didn’t even need frosting. Thanks for sharing this recipe.

    • Molly Patrick on October 3, 2019 at 8:58 pm

      I’m so glad you liked it!
      Our recipes Wizard Tammie spent over a month getting it just right.
      I agree that it is an AMAZING cake!

  26. alexz on October 10, 2019 at 1:42 pm

    Is it possible to replace dates in the recipe for monk fruit or swerve?

    • Luanne Teoh on October 10, 2019 at 10:06 pm

      Hey Alexz,

      Here’s what our recipe wizard said:

      She doesn’t think so. She hasn’t tested it, of course, but the 1-for-1 subs of swerve and monkfruit are dry powder like sugar. Dates are not. I think the liquid to dry ratio will be off. You could try but you might have to add a few tablespoons of liquid if the batter is too thick.

  27. Tracy on December 4, 2019 at 11:18 am

    5 stars
    This cake and frosting are AMAZING! SOOOO rich without being super duper sweet. Also, I made the frosting in my Vitamix since that gets it silky smooth whereas the food processor does not. This recipe makes a TON of frosting and I was not complaining about it at all. 🙂 Thank you!!

  28. Paulina Heaney on January 21, 2020 at 11:12 am

    5 stars
    I made this cake and my 5 year old loved it!! She’s super picky and i could not believe how much she loved it!!
    Can these be made into cupcakes?

    • Team Clean Food Dirty Girl on January 22, 2020 at 10:47 am

      Hi Paulina, Thanks for stopping by! Yes! These can be made into cupcakes. You’ll just have to shorten the cook time, likely significantly. Start with 18-20 minutes – see how a toothpick comes out and then go from there. ~Karen

  29. Rosie on June 2, 2020 at 8:06 pm

    Hi, do you have any suggestions for subbing the pumpkin? I am not sure I have ever seen canned pumpkin here in Australia. Thanks Rosie

    • Team Clean Food Dirty Girl on June 3, 2020 at 7:48 am

      Hi Rosie, our substitution spreadsheet / global ingredient list suggests Queensland Blue Pumpkin in Australia. If you aren’t finding it canned or it is not in season for cooking, simple cooked sweet potato or cooked butternut squash will absolutely work too. ~Karen

      • Rosie on June 3, 2020 at 2:09 pm

        Oh wow thats amazing! Thank you Karen.

  30. Stephanie on July 26, 2020 at 5:44 pm

    5 stars
    Made this tonight, it was FANTASTIC, the whole family gobbled it down!!! Even my parents who aren’t WFPB liked it. I subbed applesauce for pumpkin and didn’t use any coconut sugar to keep it healthier and it was still plenty sweet. This is a definite keeper!

Leave a Comment

Recipe Rating