bakingglutenfreememories Earlier this year, I went off added sugar for 3 months and it was great! I explored a lot more with fruit sweetened treats. Dates with unsweetened dark chocolate was an indulgent dessert when I hadn’t been eating any other form of sugar. So it was then I decided to make a flourless date chocolate cake and the outcome was scrumptiously rewarding!
Dates are SO sweet that they make such a good and natural sweetener. In this recipe, they are soaked in water and then blended into a paste. The texture is dense and fudgy and the flavor is so rich and decadent! It contains a good amount of protein from the eggs and healthy fats from the olive or avocado oil used. It is somewhat reminiscent of a very fudgy brownie and the combination of vanilla, dates, and cacao are absolutely delicious! This makes a small 6 inch cake, but a little goes a long way because of how rich it is. Plus, it is very easy to make and requires just 7 ingredients!
Required Ingredients
- pitted medjool dates
- cacao or cocoa powder
- eggs
- olive oil or avocado oil
- vanilla extract
- fine sea salt
- boiling water (to soak the dates)
This date chocolate cake is: flourless, grain free, dairy free, fudgy, sweet, rich, moist, fruit sweetened, easy to make, and very decadent!
Another grain-free chocolate cake on the blog is this Coconut Chocolate Dream Cake. Or check out this other date sweetened recipe Zucchini Date Bread!
Decorating Ideas and Add-ons
To me, this cake is so moist and fudgy that no toppings are needed, especially if you are trying to eat healthy. However, here are some compatible options for those desiring them!
- whipped cream
- powdered sugar
- berries; raspberries, strawberries, or blueberries
- ice cream
- a chocolate or caramel drizzle
- toasted, slivered almonds
- edible flowers for decor (as pictured)
How to Make a Date Chocolate Cake
First start with soaking the dates for 5 minutes in boiling water. Pour just enough water to cover them in a heat tolerant bowl. Meanwhile, preheat the oven to 375 degrees Fahrenheit and lightly oil a 6” round cake pan.
Next, scoop the dates out with a spoon while trying to drain the water out of them and pour them into a food processor.
Now add 2 tablespoons of the date water to the food processor and then cover and pulse until the dates turn into a smooth paste. You may have to scrape the bowl down midway or add a tiny bit more water. Then pour the date paste into a medium sized mixing bowl.
To continue, add in the eggs, vanilla extract, olive oil, salt and mix with a whisk. Then add in the cacao powder and continue to whisk until the batter is nice and smooth.
Finally, pour the cake batter into the prepared cake tin. Bake on the middle oven rack for 20 minutes. Then carefully cover the top loosely with foil, to prevent burning the top. Continue baking for about 16-18 minutes or until an inserted toothpick comes out clean. Note: This cake takes extra long to bake because it is very thick.
Last but not least, allow the cake to cool. For the absolute best results, chill the cake in the refrigerator before serving. The chilled cake is what makes it exceptionally fudgy!
Storage Tips and Notes
- To extract the cake, run a butter knife around the rim of the cake, gently lifting the cake up a little to dislodge it. Then flip it over onto a serving plate. This cake looks pretty plated both upside down or right-side up, whichever you prefer, I have done both!
- Keep the cake refrigerated for 3-4 days for best results
Date Chocolate Cake
Ingredients
- 1½ cups medjool dates, pitted
- ⅔ cup cacao or cocoa powder (70g)
- 3 eggs
- ⅓ cup olive oil or avocado oil (70ml)
- 1 teaspoon vanilla extract
- ⅛ teaspoon fine sea salt
- 2 tablespoons boiled water after soaking dates first
Instructions
- Begin by soaking dates in boiled water in a heat safe bowl, just enough to cover the dates. Soak them for 5 minutes.
- Meanwhile, preheat the oven to 375°F and lightly oil a 6'' round cake pan.
- Then use a spoon to scoop out the dates while draining them from the water and place them in the bowl of a food processor. Add in 2 tablespoons of the boiled date water and cover and pulse until they turn into a paste. You may have to stop and scrape the dates from sticking to the side and or add a tiny bit more water.
- In a medium sized bowl, add in the date paste, eggs, salt, vanilla extract, and oil and whisk the ingredients together. Then pour in the cacao powder and continue whisking until the batter is nice and smooth.
- Pour the cake batter into the prepared cake pan and bake on the middle oven rack for 20 minutes. Then carefully cover the cake loosely with foil and continue baking for another 16-18 minutes or until an inserted toothpick comes out clean.
- Allow the cake to cool. For the absolute best, fudgy results, chill the cooled cake in the refrigerator before serving.
