Rhubarb Strawberry Crisp, low-fat, vegan, gluten-free, low FODMAP, healthy dessert

Rhubarb Strawberry Crisp, low-fat, vegan, gluten-free, low FODMAP, healthy dessert

Healthy Rhubarb Strawberry Crisp – gluten-free, low FODMAP – With Oats and Optional Pecans

Our family loves fruit crisps and fruit crumbles, they are naturally vegan, and here is a method to make rhubarb crumble, with no-added-fats, with a nice crunchy topping.  

Mmmm mmm!  In this easy recipe, I used rhubarb and strawberries on the bottom, quick cooking oats and optionally ground pecan nuts on top, with no-butter, no-oil.  The topping is crispy, not soggy, and if you add them, the ground up nuts make it healthier, while adding flavour, depth and fibre!

So delicious with the warm, juicy, soft, slightly sweetened fruit and crispy oat topping.  

Lemon juice makes the topping stay together, and adds a wonderful delicious zing.  I was worried that lemon wouldn’t work with rhubarb, since rhubarb is sour, but the lemon/light sugar mix in the topping tastes soooo good!  

It’s like rhubarb lemonade!

Optionally use a food processor or blender to mix the oats, lemon, nuts and sugar together to make a crumbly, crispy, tasty rhubarb strawberry fruit gluten free crisp topping.

Or, for a stirring by hand method, that is easy to clean up, omit the nuts and mix all the ingredients in bowls, no food processor required.  

Either way, I can have this crisp ready for the oven in 20 minutes.

I used to add allspice or cinnamon, and salt, but my family told me they prefer the flavours of the rhubarb and strawberries au natural.

After making it a few times without spice, I agree!  It’s better plain.

I hope you enjoy the rhubarb in this delicious healthy dessert or satisfying snack!

It’s easy to make a homemade strawberry rhubarb crisp that is gluten-free, plant based, vegan, healthy, and low fodmap (rhubarb and strawberries don’t bother people with IBS as much as some other fruits)!

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Rhubarb With Leaves

Healthy Rhubarb Strawberry Crisp/ Crumble, Gluten-free, Low FODMAP, Vegan, Dessert

This healthy rhubarb strawberry crisp recipe is incredibly simple to make, and very tasty.  The whole foods crumble on top contains lemon juice and optionally nuts. Both variations produce a crunchy topping, pleasurable to eat with soft fruit.
Frozen pre-sliced strawberries or fresh strawberries both work fine. As do other sweet frozen fruits like blueberries.
Rhubarb is sour like a lemon, and strawberries are naturally sweet and together they transform into a comforting and delicious dessert or healthy snack. 
5 from 1 vote
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert, Snack
Cuisine American, Western
Servings 10 servings
Calories 266 kcal


  • 9 x 13 Uncovered Baking Dish
  • Food Processor

Instructions and Ingredients

For the Fruit Filling:

  • 7 cups rhubarb diced
  • 3 cups strawberries frozen or fresh, sliced
  • 2 1/2 tbsp cornstarch
  • 1/4 cup sugar or dry sweetener of your choice

For the Crumble Topping:

  • 3 cups rolled oats quick cooking
  • 1/3 cup brown sugar I use brown sugar in the topping for the color.
  • 1 1/4 cup pecans optional
  • 1/4 cup lemon juice freshly squeezed or bottled, or orange juice
  • Preheat oven to 350° F

Prepare the Fruit Filling

  • Wash and dice rhubarb into evenly sized , 1/2 inch (1.5cm) approx pieces.  Wash and slice strawberries.
    Rhubarb Strawberry
  • Place fruit into a 9x13 ungreased baking dish.
  • In a small bowl mix cornstarch and sugar until well combined and lump free.  Sprinkle evenly over the fruit with a spoon. 

Prepare the Oat Crumble Topping

  • If using nuts: In a food processor, on high speed, blend oats, sugar, and optional pecans.  
    Once the nuts are finely ground, while processing on medium, slowly add the lemon juice to make the mixture crumbly.  
    Do not over process, or the mixture will form into balls/ be too mushy.
  • For nut free version: combine oats, sugar, and juice in a medium bowl with a spoon.
  • Taste test for sweetness and add more sugar if desired.
  • Sprinkle oat topping crumble over the fruit.  Use a spoon to break up any chunks first. 
  • Bake uncovered for 30-40 minutes.
    The crisp is done when the fruit is bubbling and the topping is medium brown in the center.


If you have less fruit, adjust the amount of oats to be less as well. 
Fresh lemon juice seems to burn more easily than bottled, watch your topping for burning when you use fresh. 


Nutrition Facts
Healthy Rhubarb Strawberry Crisp/ Crumble, Gluten-free, Low FODMAP, Vegan, Dessert
Amount Per Serving (1 g)
Calories 266 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 37mg2%
Potassium 467mg13%
Carbohydrates 40g13%
Fiber 6g25%
Sugar 16g18%
Protein 5g10%
Vitamin A 99IU2%
Vitamin C 35mg42%
Calcium 110mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword crisp, crumble, gluten free dessert, healthy dessert, healthy gluten free rhubarb crisp, low fat, low fodmap dessert, Plant Based, rhubarb, strawberries, vegan, vegan dessert, Whole Foods
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Ginger Pear Fruit Crisp – Whole-Foods Plant-Based

Ginger Pear Fruit Crisp – Whole-Foods Plant-Based

Healthy Vegan Pear Fruit Crumble – No-Oil, Fat-Free

Our family loves fruit crisps and fruit crumbles, they are naturally vegan, and easy to make oil-free.  Here, I used almond flour and ground cashew nuts in the crumble topping.  It tastes decadent.  Lemon juice is a perfect binder, it makes the topping clump together and become crumbly, crispy, and tasty fruit topping.

Whole-Foods Plant-Based Fruit Crumble/Crisp Topping

You can use this wfpb topping for apple crisp, berry crisp, or other fruits too. I just made a crabapple crumble with it, I swapped apple pie spice for the ginger.  Tastes great.

In this recipe, I added ginger – it is lovely with pears, and did you know studies found ginger is a very effective pain-killer?  Especially for migraine headaches and menstrual cramps.  A teaspoon a day of ginger powder does the trick, takes the pain away plus tastes great added to tea.

I hope you enjoy pears in this delicious homemade healthy dessert,  or snack!

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Healthy Vegan Pear Crumble

Ginger Pear Crisp

This whole-foods plant-based oil-free pear crisp recipe is incredibly simple to make, and very tasty.  The crumble remains crisp, not soggy, it is pleasurable to eat slightly crunchy topping with the soft pears.
Different varieties of pears have different flavors and textures, each could lead to an entirely different finished pear crumble. For this recipe, I used Packham Pears from Australia. They are green and hard, and don't seem to ripen much, so I thought they would be great for baking. 
Pears are naturally sweet and transform into a decadent and delicious dessert without much added sugar. 
5 from 2 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert, Snack
Cuisine Western, Whole Foods
Servings 10 servings
Calories 300 kcal

Instructions and Ingredients

For the Filling:

  • 7 pears Green Packham or other firm variety, peeled and chopped into 1-inch chunks or thin slices.
  • 2 tbsp cornstarch
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/4 cup coconut sugar or brown sugar

For the Topping:

  • 3 cups oats rolled, quick cooking
  • 1/4 cup coconut sugar
  • 1/2 cup almond flour
  • 1 1/4 cup cashews or pecans
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup lemon juice fresh or bottled
  • Preheat oven to 350° F

Prepare the Fruit Filling

  • Peel and chop pears into evenly sized cubes, or thin slices.   I pushed a slicer through each pear to make 6 pieces, then cut each piece in half lengthwise.
  • Place pears into a 9x13 baking dish.
  • In a small bowl mix cornstarch, ground ginger, salt, and coconut sugar until well combined and lump free.  Sprinkle evenly over the pears. 

Prepare the Crumble Topping

  • In a food processor, on high speed, blend oats, coconut sugar, almond flour, cashews, ground ginger, cinnamon and salt.  Once the cashews are finely ground, while processing, slowly add the lemon juice to make the mixture crumbly.  Do not over process, or the mixture will form into balls.  
  • Spread oat topping crumble over the pears.   
  • Bake for 30-40 minutes. The crisp is done when the fruit is bubbling and the topping is light brown in the center. You can opt to brown the top by broiling on low for 3 minutes, I didn't.


Nutrition Facts
Ginger Pear Crisp
Amount Per Serving (1 / 10th of recipe)
Calories 300 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 107mg5%
Potassium 323mg9%
Carbohydrates 49g16%
Fiber 7g29%
Sugar 18g20%
Protein 7g14%
Vitamin A 30IU1%
Vitamin C 7.8mg9%
Calcium 40mg4%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
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Irresistible Peanut Butter Cookies

Irresistible Peanut Butter Cookies

Simple Vegan Gluten-free Peanut Butter Cookies with Oat flour

These easy, seven ingredient, peanut butter cookies are both chewy and crispy, and melt in your mouth with a burst of real peanut flavour and sweetness.  With natural peanut butter, and make-it-yourself oat flour, they are egg-free, smooth, chewy, and gluten-free.

When I put these out for snacking, people ask for the recipe.  They are that good.

Jump to Recipe


Coconut sugar is darker than golden brown sugar, and is what gives these cookies a beautiful deep colour.

Use natural peanut butter for the best flavour,

I’m talking about peanut butter where the ingredients are… peanuts.  With nothing else.  Are you into that yet?

Consider getting hippie, and more healthy, about your peanut butter, if you haven’t already!

Natural peanut butter may seem strange to some, because the oil separates.  My post about how to open, stir, store, and why processed nut butters are BAD for us: How to Use Natural Peanut Butter may urge you to go natural with your peanut butter.

Did you know that an extra daily snack of nuts didn’t make people gain weight?

Don’t be afraid to eat nuts daily.  In fact, eating an extra handful or two of nuts a day made people lose weight!

Read my post about the weight loss trick: Eating Nuts Daily Did Not Cause Weight Gain – It Caused Weight Loss and you will want to make and eat these peanut butter cookies even more!

Use room temperature peanut butter if you can.

I have made these with fridge peanut butter, and that is totally doable, but what worked really well was using a new small jar of natural peanut butter out of the cupboard.  I used the entire jar (double batch), and it was so easy to stir soft peanut butter into the sugar and flour.

You could also microwave your peanut butter if you use a glass or plastic mixing bowl.

Nut based cookies are an awesome snack.

So portable, chewy, yummy and easy.  Cookies are great to have around the house for after school, or after supper.

I have to admit, there is a lot of sugar in those cookies – because of that, we should consider them a sometimes treat, not a daily source of energy.

But, that said, I eat these peanut butter cookies when I make them, usually two to three cookies a day, and I consider them my nuts for that day.  They did not make me gain weight either!

Eat one or two of these cookies, and feel your cravings disappear for a couple of hours! 🙂


Image of vegan irresistible peanut butter cookies

Irresistible Peanut Butter Cookies

Soft and chewy peanut butter cookies that are vegan and gluten-free, but sweet and melty in your mouth! 
Perfect little crowd pleasers, packed with big peanut butter flavour!
No ratings yet
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert, Snack
Cuisine American, Dairy Free, Egg Free, Gluten Free, Vegan
Servings 28 cookies
Calories 170 kcal

Instructions and Ingredients

  • Preheat oven to 350 degrees Fahrenheit.  Use baking sheet(s).
  • In a high speed blender, blend quick cooking oats to make oat flour.  Approx. 1 1/4 cup of oats will give a heaping cup of oat flour.
  • In a large mixing bowl, stir together the vanilla, peanut butter, and sugar. Use room temperature peanut butter if possible, or microwave slightly for easier stirring.  Coconut sugar made these cookies have an excellent toasted flavour.
  • In a separate mixing bowl, mix the dry ingredients together (oat flour, baking soda, and salt).
  • While stirring the peanut butter mixture, add the oat flour mixture. Add in the non-dairy milk or water and continue to stir until combined.
  • Roll the dough into balls (about 1 1/2 - 2 tablespoons per cookie), drop on baking sheet, and flatten with a fork one way and then the other to create a crisscross pattern.  With natural peanut butter, I did not need to spray my baking sheets.  The cookies don't stick.
  • Bake for 10-13 minutes or until just starting to turn golden on edges (they bake FAST so watch them carefully).  The cookies expand and flatten out slightly while they are cooking. 
  • Let cool completely.
  • Store in an airtight plastic container to keep the cookies soft and chewy.


Make your own oat flour by processing quick cooking rolled oats in a food processor for 2-3 minutes or a small high speed blender for a minute until a fine "flour" has formed.  
If you have oats on hand, you can make this quick flour anytime, it tastes so fresh.  
Blending the oats makes the cookies smooth instead of lumpy, many kids (and adults) love smooth cookies.


Nutrition Facts
Irresistible Peanut Butter Cookies
Amount Per Serving (1 cookie)
Calories 170 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Sodium 245mg11%
Potassium 140mg4%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 9g10%
Protein 5g10%
Calcium 16mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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Easy Vegan Chocolate Bean Brownies (Oil Free with Dates)

Easy Vegan Chocolate Bean Brownies (Oil Free with Dates)

Image of chocolate square vegan whole foods fat-free bean brownies piled on a plate.

Fantastic Whole Foods Chocolate Vegan Brownie – Sugar-free, Oil-free, moist, chewy, healthy, chocolatey, and delicious.

If you have eaten vegan low-fat desserts before, you have heard of beans in brownies.  If you haven’t heard of this, welcome to the vegan revolution my friend because beans make brownies fantastic, and if you poke around my website a bit more, you will see that beans make us live longer too.

Jump to Recipe

Beans, beans, good for your heart… the more you eat the more you… live forever!

So this is really a double bean brownie – powdered cocoa beans plus a can of white kidney beans (cannellini beans) which thank you Vegan8 for suggesting!  are really better than the black beans I have used in the past.

White beans blend to a smooth consistency, with no black skin bits exposing your healthy chef secret.

Image of chocolate vegan whole foods fat-free bean brownies in the glass baking dish.

This is a great brownie recipe because it is so fast to make, tastes amazing and has a great moist soft texture.

The smell of these cooking is amazing, let alone the pleasure of biting into their rich fibre filled (instead of fat filled) soft fudgyness.

There is a lot of chocolate in these, yum.

Image of gooey delicious vegan brownie with a cherry on top.
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Dates instead of sugar.

Dates as sweetener is going to prevent you from having a sugar high and crash – studies show that dates help us keep our blood sugar at consistent levels.

Even though there is no sugar, these are still very sweet (perfectly so, actually, cancelling the bitterness of the chocolate).

So pony up kiddies, for some snacks that give you the super charge you need, to play and play, without any negative side effects.

Squares or bars.

To make these perfect little bars I used the Epicure Perfect Petites silicone baking trays.

Each tray makes 30 two inch by one inch bars that cook perfectly and pop out of their molds easily.  No greasing required.

This recipe made 50 bars.

Image of vegan brownie bars, cooked in the Epicure Perfect Petites silicone baking tray. 2 inch by 1 inch rectangles.
Image of the Epicure Perfect Petites silicone baking trays, filled with whole foods vegan fat-free bean brownies.
Image of Epicure Perfect Petites silicone baking trays after vegan fat-free bean brownies have been popped out.

The chocolate chips add decadence – something we are looking for in a once in a while treat, wouldn’t you agree?

Cocoa powder is full of antioxidants.

I really think we should all try to eat chocolate powder of some form daily, as I believe the iron and antioxidants are great for us.

I’m in my 40’s here and I need to prevent wrinkles when I can.  Backed by science people… 🙂

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Vegan white bean brownies fat free

Vegan Chocolate Moist, Soft Brownies - Dairy Free, Egg Free, Oil Free, Sugar free and Delicious

Bake 25 minutes for a more fudgy/wet brownie and closer to 30 for a more dry/firm brownie.
Makes 50 2"x1" bars in the Epicure petite squares silicone or
Fills a 9" x 12" glass baking dish.
Adjust the number of servings and the ingredient amounts will re-calculate.
3 from 2 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American, Dairy Free, Egg Free, Gluten Free, High Fibre, Vegan
Servings 50 2" x 1" bars
Calories 55 kcal

Instructions and Ingredients

  • 19 oz cannellini beans can white kidney beans, drained but not rinsed.
  • 7 oz dates
  • 2 1/4 cups hot water
  • 1 cup pear sliced, leave peel on, or fruit puree like sweet applesauce
  • 1 tbsp baking powder
  • 1 tbsp vanilla extract
  • 1 tsp salt
  • 1 cup cocoa powder unsweetened
  • 2 1/4 cups oat flour
  • 2/3 cup chocolate chips dairy free


  • 2 tbsp chocolate chips dairy free
  • Preheat oven to 350 degrees.  For 50 bars you will need a 9x12 glass rectangle dish, or 1 Epicure silicone perfect petites tray and 1 8x8 square dish, or two Epicure perfect petite trays. 
  • Grind oats into oat flour.  
  • Blend dates, covered with hot tap water, add the rest of the water to the food processor.  Before blending, squeeze dried dates to make sure there are no hidden pits - to save your food processor from damage.  7 oz of dates (the default for this recipe) is about 32 individual dates or 200g. 
  • Add the ingredients except the chocolate chips to a food processor and blend for a minute. 
  • Scrape down the sides and process for another 1-2 minutes until very smooth.
  • Add 2/3 of the chocolate chips (save some for sprinkling on top), pulse a few times to blend in.  The more you process the less they will be chips and the more they will be tiny pieces.  
  • Spread the batter into the pans, making sure to scrape out as much batter as you can, don't leave any of that goodness behind!  Spread the top of the batter flat and out to the corners of your pan. 
  • Sprinkle remaining chocolate chips over the top to make your snack look and taste extra special.
  • Bake for 25-30 minutes until slightly puffed up, and the top is firm.


Make your own oat flour by processing quick cooking oats in a high speed blender or food processor into a fine flour.  It's really easy to do this.  Measure the oats after blending.  
I used about a 1 1/4 cup of loose oats to get a heaping cup of finely ground oats (oat flour).  It tastes nice and fresh.


Nutrition Facts
Vegan Chocolate Moist, Soft Brownies - Dairy Free, Egg Free, Oil Free, Sugar free and Delicious
Amount Per Serving (26 g one 2"x1" brownie)
Calories 55 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 72mg3%
Potassium 98mg3%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 5IU0%
Vitamin C 0.1mg0%
Calcium 26mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @veganenvy or tag #veganenvy!

Once you make this, leave me feedback on here and let us all know what you think!  Have you made any substitutions that worked well?

I would love to put some walnuts in this.

Or you can tag me on Instagram @veganenvy and with hashtag #veganenvy.

This recipe was inspired by the vegan8

Image of a sign that says "Save the earth, it's the only planet with chocolate."

What's Special About VeganEnvy Recipes?  

VeganEnvy recipes are easy, low-fat, whole-foods, plant-based and nutrition rich.  Real food my family eats, and techniques we use to cook.

I choose ingredients that are proven to prevent and reverse disease, based on scientific studies, such as those reviewed on nutritionfacts.org and findings published by whole-foods plant-based (WFPB) experts featured in the Forks Over Knives (FOK) and What the Health documentaries FOK trailer.

Eating VeganEnvy recipes will make you lose weight, look better, feel better and live longer.  PLUS spend your money to cruelty free food systems, cut your environmental impact, and likely increase your compassion for, and awareness of, lives other than your own.

Adding Healthy Plant Based Meals to Your Menu is Easy!

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Healthy Aqua Faba Vegan Chocolate Birthday Cake: Fat-Free, Whole Wheat

Healthy Aqua Faba Vegan Chocolate Birthday Cake: Fat-Free, Whole Wheat

Tall and fluffy, two layer, moist delicious, whole-wheat, fat-free vegan chocolate cake

With vegan chocolate low-fat healthy frosting filling between the layers.  This whole-foods plant-based (WFPB) vegan birthday cake will not let you down!  Made from simple ingredients found in most kitchens.

Tall, light and fluffy, a great vegan birthday cake for someone special in your life.

Jump to Recipe
Nutrition Facts
Tall Vegan Aqua Faba Chocolate Zucchini Layer Cake with Vegan Frosting Filling - Whole Wheat, No Oil
Amount Per Serving (1 1/4 inch piece includes frosting)
Calories 282 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 326mg14%
Potassium 251mg7%
Carbohydrates 63g21%
Fiber 4g17%
Sugar 47g52%
Protein 4g8%
Vitamin A 90IU2%
Vitamin C 4.1mg5%
Calcium 60mg6%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan birthday layer cake with whole wheat (all purpose) flour, zucchini, aqua faba and lots of cocoa powder.

It is moist, rises proud and high, is delicious, sweet, rich and gorgeous. This cake looks and tastes great and is SO HEALTHY.

This is the cake I make for my husband and kids birthdays.  They love it and look forward to it.

Their friends can’t tell it is vegan, or that it is healthy, but they know it is great chocolatey cake

Whole foods vegan cake secret tricks

I have learned many healthy and tasty tricks from eating and feeding my family whole foods plant based since 2013, and I want to share them with you.

  • Use zucchini instead of oil for moisture, and aqua faba (liquid from a can of beans) instead of eggs.
  • Use a creamier non-dairy milk (like soy, or make your own unfiltered nut milks).  We avoid coconut milk, because it contains saturated fat (clogs your blood vessels).
  • Whole-wheat (all purpose) flour and zucchini make this vegan cake high fibre and high in plant nutrients, great for staying slim, and preventing cancer.
  • Cocoa powder is high in antioxidants, which reduce inflammation.

I did a lot of research, plus trial and error to design a fat-free, whole wheat cake, with just the right frosting, that was going to be good enough for special birthday parties, and this is definitely the one!

Forks Over Knives Guidelines

All of my recipes are created to meet oil-free and whole foods eating recommendations from whole foods plant based experts from Forks Over Knives, and with ingredients selected for disease prevention based on nutrition study results from nutritionfacts.org.

Inspiration to Eat Whole Foods Plant Based

This book gives so many examples of how food can keep us living healthier longer lives:

Aqua faba please!

Aqua faba (the liquid from a can of beans) is a great egg substitute because it has protein, with no artery clogging cholesterol and no animal product inflammation.

Protein gives cake batter strength and structure.  Air bubbles from baking soda push the batter up, and protein holds the structure while in the oven, so that this chocolate cake is light and fluffy.

Vegan Fat-free Chocolate Frosting / Icing

The lactose-free, margerine-free, and dairy-free frosting is so simple and easy, melt chocolate chips with dairy free almond milk or soy milk in your microwave.

I admit, the frosting is not healthy, but at least it has no added oils and you don’t need much of it.  The cake alone isn’t sweet enough for a birthday party, but with the frosting, it becomes something special.

Chocolate does give the frosting antioxidants (to combat the free radicals produced by the icing sugar!).   The kick of sweetness from the frosting really complements the cake and makes it a treat.

Making frosting yourself saves you from all the chemicals, franken-oils and artificial ingredients found in store bought frosting.  Yuck.  I have always hated store frosting.  Espcially since it always gave me a stomache ache.  It should be forbidden for kids (and adults) in my opinion.

The problems with regular cake

Traditional birthday cakes from a box mix, or a store, are made with

  • processed white flour,
  • white sugar,
  • processed oils
  • artificial flavours
  • no fibre
  • chemicals
  • preservatives

Store made white flour cakes are essentially candy and a chemical mess, and are terrible for you

Often at work I would take a piece of store bought cake for a co-worker’s birthday and after a couple bites secretly throw it in the garbage because it just did not taste like real food to me.

Image of whole foods plant based oil-free chocolate vegan layered birthday cake with vegan frosting
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Why you should make this whole foods vegan cake recipe

It is easy! Only takes 1 hour and uses 11 common ingredients to make both the cake and the frosting.

It is filled with fibre, and a vegetable too!

Most importantly it looks wonderful, it’s huge, it tastes moist, chocolatey and delicious, it is fluffier than other vegan cakes, and it is going to make the people you love healthier and feel great when they eat it.

This cake will not make you fat.  Yes there is sugar in it, but, did you know?  Fiber (like in whole wheat flour and zucchini) prevents sugar crashes because it slows digestion.

Fiber is going to fill you up before you can eat too many calories.

You can eat a piece of this cake a day (until it is gone) as a healthy snack – no guilt.

Do you have a special someone with a birthday in the near future?

This is the vegan recipe for him or her.

No stomach ache, no fat, no clogged arteries, fight cancer, lose weight.

It is a moist, fluffy, decadent chocolate, light oil free cake that is going to make you healthier when you eat it!

 Feel great tomorrow.   Eat this cake today!

It was very hard to get pictures of my vegan cake because my family cut, served and devoured it so quickly.

These pictures are from the next day, the icing started to get a bit wet, but it holds up deliciously well.

I kept it on the counter under a cake lid, and it looked and tasted delicious for the 4 days the cake lasted – until it was all eaten up.


Image of rich chocolate vegan cake, great for birthday parties, so healthy and fat-free.

My daughter is excited to share this vegan birthday cake with her friends.

She asked me if I could make another vegan chocolate cake, for her to take to school for her birthday in June.  Her school has a healthy snacks only policy, and I am sure I can convince her teacher that this cake meets their criteria.  Plus her teacher is lactose intolerant so this will be great for him!

She is proud that she will be able to bring a delicious and healthy whole wheat, vegan, fat free cake to grade 4 for her 10th birthday.

Update: the cake was a huge hit, all the kids in her class, and her teacher loved it, one cute little boy even asked her for the recipe!  To them it was just a great cake, she didn’t even tell them it was healthy or vegan.


Tall Vegan Aqua Faba Chocolate Zucchini Layer Cake with Vegan Frosting Filling - Whole Wheat, No Oil

Makes one frosted 9” diameter 29" circumference two layer cake with chocolate icing filling.  
Serves:  22 pieces that are each 1 1/4 inch wide.
Rectangle Option: 9" x 13" rectangle cake (not layered) - cook 5-10 min longer, until a toothpick inserted in the middle, to the bottom comes out clean.
4.08 from 25 votes
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American, Vegan, Whole Foods
Servings 22 pieces
Calories 282 kcal


  • Two 9" round cake pans, or one 9" x 13" rectangle baking dish.

Instructions and Ingredients

Cake Ingredients

  • 1 cup non-dairy milk I've used soy, or homemade pecan or almond milk (pecans or almonds blended with water in high speed blender).
  • 1.5 cups aquafaba* 2 cans of liquid from beans - save the beans for another recipe. I've used black beans, lentils, kidney beans, chickpeas.
  • 2 cups brown sugar Or other dry sweetener.
  • 1 Tablespoon vanilla extract
  • 4 cups zucchini shredded - two medium zucchini, I've also used spaghetti squash (had to adjust the liquid down a touch) but worked great!
  • 3 cups whole wheat flour my flour says “best for bread”, I have also used white flour (it was at the lake and I didn't have any whole wheat).
  • 1.5 cups cocoa powder unsweetened, the better the quality cocoa, the better the flavour cake.
  • 3 teaspoons baking powder Ensure is well mixed throughout the dry ingredients.
  • 1 teaspoon salt

Frosting Ingredients

  • 1 cup chocolate chips heaping, dairy free
  • 1/3 cup non-dairy milk soy is especially creamy and is lower fat than coconut milk. I've had great success with homemade pecan or almond milk (I blend 1/4 cup pecans or almonds with approx 2 1/4 cups water in high speed blender and I don't bother to strain it). Pecan is more decadent, but separates afterwards.
  • 3 cups icing sugar


  • Preheat oven to 350° F (175° C). Lightly spray two 9” round cake pans.
  • In a large bowl, whisk together the non-dairy milk, aquafaba, brown sugar and vanilla.
  • Shred zucchini (or other squash substitute) in a food processor or with a grater.
    shredded zucchini
  • Stir in the shredded zucchini. I used a spiralizer to make 2 cups of zucchini, which I then quickly chopped into small pieces, and then a small food processor to make the other 2 cups. I wanted some zucchini wetter and some more dry.  You could food process all the zucchini instead.
  • In a separate bowl, mix the whole wheat flour, cocoa powder, baking soda and salt and then add to the zucchini mixture, stirring until completely combined.
    vegan chocolate zucchini cake batter
  • Pour evenly into the two cake pans.
  • Bake for 40-45 minutes or until a toothpick inserted in center comes out clean.
  • The cakes should rise nicely, the top might feel a bit tough, but the frosting softens it up.
  • Let cool completely. Run a knife around the pans and turn upside down onto a cooling rack or towel.
    Vegan Whole Wheat Aquafaba Oil-free Chocolate Birthday Cake

Frosting Instructions

  • While cake is cooling, make the frosting by putting the chocolate chips and non-dairy milk in a microwave safe glass bowl and microwaving in 15 second increments until chocolate is gooey but not a liquid. Add the icing sugar 1 cup at a time.
  • Stir frosting with a fork or whisk until it is completely smooth.
    Add additional non-dairy milk one tablespoon at a time if required to reach smooth and desired spreading consistency.
  • Once cake has cooled, generously spread warm frosting on the bottom layer to get a nice thick middle layer of icing. I put the first cake upside down and the 2nd right side up so the two flat bottoms meet in the middle.  Place the 2nd layer of chocolate cake on the 1st and spread the chocolate frosting over the top and sides.
    Chocolate vegan Birthday Cake wfpb
  • The frosting spreads easily when it is warm, and then cools and stays in place.  Microwave for 10 seconds if it becomes too thick to spread.  This picture is from the next day... after sitting on the counter under a cake lid.   Frosting is still holding up well!
    Healthy Vegan Chocolate Cake Double Layer aquafaba


*Aquafaba is the liquid in a can of beans, for example chickpeas or cannelloni beans, or the cooking liquid from making your own beans.  The aquafaba replaces the protein that eggs normally provide.  It strengthens the walls of the bubbles, and makes the cake fluffier.
Zucchini Substitution: Spaghetti Squash.  
Variations: Add fresh raspberries in the middle layer and on top.
Non-Dairy Milk Options: Soy or homemade Almond or Pecan milk.
Rectangle Option: 9" x 13" rectangle cake (not layered) - cook 5-10 min longer, until a toothpick inserted in the middle, to the bottom comes out clean.
Baking Powder: originally the recipe called for baking soda, it has been updated to baking powder, which makes the cake taste better - less soda flavour. 
Serving Suggestions
Birthday candles!!  Party hats!!  Family and Friends!!  A scoop of non-dairy ice cream!


Nutrition Facts
Tall Vegan Aqua Faba Chocolate Zucchini Layer Cake with Vegan Frosting Filling - Whole Wheat, No Oil
Amount Per Serving (1 1/4 inch piece includes frosting)
Calories 282 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 326mg14%
Potassium 251mg7%
Carbohydrates 63g21%
Fiber 4g17%
Sugar 47g52%
Protein 4g8%
Vitamin A 90IU2%
Vitamin C 4.1mg5%
Calcium 60mg6%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword eggless cake, vegan birthday cake, wfpb cake, wfpb dessert
Tried this recipe?Mention @veganenvy or tag #veganenvy!

Inspiration for this recipe


Jenny Dunklee | The Lazy Vegan Baker http://www.thelazyveganbaker.com/2016/06/02/chocolate-zucchini-cake/



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