Baking has always been a way for me to show my appreciation for loved ones and keep their memory alive. Every year, on my grandparents wedding anniversary, I bake a special cake in their honor, not always marzipan, but something meaningful that celebrates their beautiful connection and the inspiration they've given me throughout my life. It's my way of remembering them and showing them that their love still touches me deeply.
As an evidential medium, I often feel their presence guiding me. One year, during my usual walk on their anniversary, I spotted a woodpecker - a clear sign from my grandma, who loved woodpeckers and sends me one from time to time to remind me she’s still with us.
This marzipan cake recipe is a whole-food, plant-based version, free of oil, and easily adaptable for gluten-free diets. It’s rich in wholesome ingredients like almonds, dates, and flaxseeds. The marzipan glaze, made with ground almonds, has a darker color than traditional marzipan, but it’s full of nutrients and natural sweetness, making it both healthy and delicious. If you’re looking for a cake with a heartwarming story, this marzipan cake is the perfect choice.
A Healthier Twist on Marzipan
Marzipan, typically made from ground almonds and sugar, is known for its sweet, nutty flavor and smooth texture, often used as a glaze or decorative element in cakes. However, traditional marzipan contains processed sugar, which is why I opt for whole-ground almonds and dates in this recipe, creating a more wholesome, nutrient-dense version. Using whole almonds also gives the marzipan a deeper, richer color - proof that healthy can be beautiful!
Grandparents' Inspiration and Love Through Every Slice
My grandparents' love has always been my guiding light. My grandfather, full of gratitude for every small moment, and my grandmother, ever patient and loving, taught me how to live a life filled with kindness, strength, and humility. They always kept us in mind, ensuring my mother and I would have everything they thought we needed when they were gone, but all we truly needed was their presence. Their physical absence is deeply felt, yet I am immensely grateful for the time we spent together and for their continuous love and guidance. As a medium, I communicate with them daily, seeking their advice and guidance while continuing to feel their love from the spirit world. I also offer mediumship readings to help others connect with their loved ones. Celebrating their anniversary by baking this cake is my way of keeping their spirit alive and close to my heart.
Plant-Based, Whole-Food Marzipan Cake Recipe
(Gluten-free option included)
| Ingredient | Amount |
|---|---|
| For the Base | |
| Bananas (mashed) | 2 |
| Date Paste | 1 cup (see below) |
| Flaxseed Eggs | 2 |
| Soy Milk (or any plant-based milk) | 200 ml |
| Vanilla Extract | 1 Tbsp |
| Whole Wheat Flour | 1 ⅛ cups (substitute with gluten-free flour blend for GF version) |
| Oat Flour | 1 ⅛ cups |
| Apple Cider Vinegar | 1-2 Tbsp + ¼ tsp Potassium Bicarbonate |
| Ceylon Cinnamon | 1 tsp |
| Date Paste | |
| Pitted Dates (Medjool or Deglet Noor) | 1 cup |
| Water | ¼ cup |
| Flaxseed Egg | |
| Flaxseed Meal | 1 Tbsp + 3 Tbsp water (stir and let sit for 5 minutes) |
| For the Filling | |
| Silken Tofu (drained) | 1 package (16 oz) |
| Cashews (soaked for 1h or over night) | 1 cup |
| Date Paste | ½ cup + 6 dates (see above) |
| Flaxseed Meal | 4 Tbsp |
| Lemon Juice | 2 Tbsp |
| Vanilla Extract | 3 tsp |
| Zest of 1 Lemon | - |
| Turmeric (for color) | 1 tsp |
| Pineapple Chunks | 1 cup + ½ cup finely chopped |
| For the Marzipan Glaze | |
| Fine Ground Almonds | 2½ cups + 4 Tbsp |
| Finely Ground Coconut Flakes | ¼ cup |
| Dates (soaked for 10 min) | 1½ cups |
| Water | 2 Tbsp |
| Vanilla Extract | 2 tsp |
| Ceylon Cinnamon | 1 tsp |
| Date Paste (for glazing) | 3-5 Tbsp |
Step-by-Step Instructions
Prepare the Base:
- Preheat the oven to 350°F (175°C).
- Prepare the flax eggs: Combine 2 Tbsp flax seeds with 6 Tbsp water. Stir and let sit for 5 minutes.
- Mash the bananas in a bowl. Add the date sugar, flax eggs, soy milk, vanilla extract, and cinnamon. Mix well.
- In a separate bowl, combine the whole wheat flour, oat flour, and potassium bicarbonate/apple cider vinegar mixture.
- Combine the wet ingredients with the dry ingredients. Stir gently until incorporated. If the mixture is too thick, add a bit more soy milk.
- Line a baking form with parchment paper. Pour the batter into the form and bake for 30–35 minutes or until a toothpick comes out clean.
- Let the base cool completely before moving on.
Prepare the Filling:
- While the base is baking, blend the drained silken tofu, soaked cashews, date syrup, flaxseed meal, lemon juice, vanilla extract, 1 cup of pineapple, and lemon zest in a food processor until smooth and creamy.
- Fold in the rest of the pineapple chunks (1/2 cup) to add bursts of flavor and texture.
- Refrigerate the filling while preparing the marzipan.
Prepare the Marzipan:
- Blend the soaked dates, almond flour, water, date syrup, cinnamon, and vanilla extract in a food processor until it forms a smooth dough-like consistency.
- Roll the marzipan between two sheets of parchment paper until it's the same size as your cake.
Tip: If the marzipan feels sticky, sprinkle almond flour on the parchment paper and the dough while rolling. Wet your hands with water to make handling easier. - Refrigerate the marzipan until you're ready to use it.
Assemble the Cake:
- Once the base has cooled completely, slice it into two layers.
- Place the top layer back into the parchment-lined baking form. To make serving easier later, I like to pre-slice the top layer into 8 slices before assembly, which helps prevent the filling from spilling out when cutting through the marzipan.
- Spread the tofu-cashew filling evenly over the top layer of the cake. Gently place the bottom layer over the filling and press down lightly.
- Freeze the cake for 2–3 hours to allow it to set.
Finish with Marzipan:
- Once the cake has set, take it out of the freezer and carefully flip it onto a serving plate. Lay the rolled-out marzipan over the cake, smoothing it evenly across the surface and trimming any excess.
- For an extra shine, I like to brush a thin layer of date syrup over the marzipan glaze.
- Get creative with any leftover marzipan! I used cookie cutters to make whimsical decorations, like fairytale princesses.
Tip: To add a touch of red to the marzipan, I mixed in a bit of beet powder for a natural color boost.
A Special Touch: Celebrating with Handmade Cake Toppers
To add a personal touch to my grandparents’ anniversary cake, I hand-crafted cake toppers to symbolize their eternal love. You can also decorate yours with natural elements like fresh fruit or edible flowers. As an evidential medium, I also offer personal readings, allowing you to connect with your loved ones in spirit for guidance and healing. If you're interested in booking a reading, please feel free to get in touch.
A Wholesome Celebration
This marzipan cake isn’t just a dessert - it’s a celebration of love, family, and tradition, wrapped in wholesome ingredients and cherished memories. Whether you’re preparing it for a special occasion or simply to share with loved ones, it brings meaning to every bite. If you’re looking to embrace sustainability beyond the kitchen, explore my unique fashion accessories, including upcycled neckties, and eco-friendly kitchen products like mugs, potholders, and napkins. Each item is thoughtfully crafted to inspire creativity and sustainability in your home.
Ready to infuse more love and purpose into your life? Visit my spiritual blog for insights on signs from the spirit world, or book a reading today. Let’s connect -every recipe, every product, and every reading is made with care, just as my grandparents infused love into everything they did.