Date Chocolate Cake
This flourless date chocolate cake is a wonderfully indulgent dessert! It is so flavorful and fudgy that it fixes any dark chocolate craving!
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.