This amazingly rich and fudgy chocolate cake is sugar free and gluten free. I made this today for a birthday cake for my mum in law as she makes everyone else's birthday cakes so I thought I would return the favor. I also was able to make the almond meal and mince the dates in my juicer.
Contains eggs
Ingredients:
Method:
Ingredients:
- 1 1/2 cup packed almond meal
- 1/2 cup organic cocoa powder
- 1/2 teaspoon baking soda
- pinch salt
- 1 1/2 cup packed pitted dates
- 1/2 cup water
- 3 eggs
- 2 Tablespoons coconut oil
- 2 teaspoons vanilla
- 1 cup of almonds
- 1/2 cup of pitted dates
- 1/3 cup of organic cocoa powder
- 3/4 cup of water
Method:
- Preheat oven to 180Deg Celsius
- Mix together all dry ingredients (almond meal, cocoa powder, baking soda, and salt) in a bowl and set aside.
- Place the dates and water in a food processor or strong blender and blend until it forms a smooth paste.
- Mix the date paste with the wet ingredients (eggs, coconut oil, vanilla), and mix until smooth.
- Add the wet to the dry and stir until smooth.
- Grease an 8" round cake pan, and pour in batter.
- Bake for 25-30 minutes, or until a toothpick comes out clean. Let cool for at least 10-15 minutes before serving so that it has time to set.
- Serve plain or with fresh fruit and/or coconut whipped cream. May also be served chilled from fridge.
- Place Dates, cashews and water in a high speed blender until smooth.
- Frost the cake and place in the fridge for 1hour
- Serve.