#SaturdaySnackdownErin Riley-CarrascoPETA (People for the Ethical Treatment of Animals)’s Sexiest Vegan Over 50 and special guest Chef Roberto Carboni make an oil-free, sugar-free Tuscan Roasted Almond Cake. Being vegan never tasted better!

 

Chef Roberto Carboni, also known as the WFPB Chef, completely transformed his health by switching to a whole food plant based diet and now teaches cooking classes where he teaches people that you can still eat delicious vegan food without having to give up any of the flavor or texture of traditional Tuscan cuisine, as well as why its better for the animals and the planet to go vegan.! This Tuscan Roasted Almond Cake is eggless, sugarless, butterless and has NO oil, but you’d never know it. It’s absolutely mouthwatering delicious! Vegan never tasted SO GOOD! ENJOY
To learn more about Chef Roberto and his cooking classes, go to www.wfpbchef.com

Erin Riley-Carrasco and Chef Roberto Carboni

 

Vegan Tuscan Roasted Almond Cake

 

This Tuscan Roasted Almond Cake is so delicious I want more NOW!

 

Now For The Recipe

Oil-Free, Sugar-Free Tuscan Roasted Almond Cake

 

INGREDIENTS:
1 1/2 cups soy milk
8 oz dates, pitted and quartered
1 tsp almond extract
1 tsp vanilla extract
1 1/4 cups oat flour
3/4 cup almond flour
2 tsp baking powder
1 tablespoon orange zest
1/2 cup roasted almonds chopped
1/2 cup sliced almonds for topping
FOR THE FROSTING:
3 oz dates, pitted and quartered 
2 tablespoons unsalted cashews (1 oz)
Juice of 1 medium orange (about 1 cup)
1/4 cup water