This deliciously moist and nutrient dense cake has just the right amount of sweetness – with no added sugar! Sweetness is provided from the dates, almond flour and berry sauce. To top it off each piece offers 8 grams of protein and 7 grams of fiber. The texture is reminiscent of cheesecake and brownie :)
This cake is sure to please every guest as it is gluten and dairy free (without the topping). I prefer to use coconut oil in this recipe as it lends great flavor but it can be substituted with melted butter or another oil. Coconut oil is lower in saturated fat than butter and also contains beneficial saturated fatty acids, including lauric acid, which has been tooted to have numerous health benefits.
That being said, there is much more extensive research completed on oils such as olive oil, so in general I don’t recommend fully replacing oils in your diet with coconut oil, but it is definitely a tasty option for occasional use throughout the week.
Also, if you are vegan/vegetarian and have minimal other sources of saturated fat in your diet then coconut oil may have more of a presence in your diet.
Flourless Chocolate Date Cake
Recipe: adapted from Alive magazine . Serves 8.
-1 cup (250 mL) pitted dates
-1/2 cup (125 mL) cocoa powder
-1/2 cup (125 mL) strong brewed coffee, hot
-1.5 cups (375 mL) almond flour/almond meal
-1 tsp (5 mL) cinnamon
-1/2 tsp (2 mL) baking soda
-1/4 tsp (1 mL) salt
-2 large eggs, separated
-1/3 cup (80 mL) melted coconut oil (or other oil)
-2 tsp (10 mL) vanilla extract
-1.5 cups (375 mL) fresh or frozen (thawed) berries
-1 tbsp (15 mL) maple syrup
1. Soak pitted dates in 1 cup boiling water for 15 minutes. Blend dates and soaking water in blender/processor until smooth.
2. Place cocoa powder and hot coffee in large heatproof bowl, stir to combine, and set aside to cool.
3. Preheat oven to 350 F. Line bottom of 9 in springform pan or round cake pan with parchment paper and grease sides.
4. In a large mixing bowl, stir together almond meal/flour, cinnamon, baking soda, and salt.
5. Stir date paste, egg yolks, oil, and vanilla extract into the cocoa-coffee mixture. Add cocoa mixture to almond flour mixture and stir gently until combined.
6. Using electric mixer or whisk, whip egg whites until soft peaks form. Stir about one-quarter of egg whites into batter and then gently fold in remaining egg whites.
7. Pour batter into prepared pan. Bake for 33 minutes, or until sides are set and center on top looks slightly damp. Let cool for 10 minutes on wire rack before cutting. For clean slices dip knife in hot water before cutting each slice.
8. To make sauce, combine berries and maple syrup in a blender and purée until smooth. Adjusting sweetness as desired.
Serve slices of cake drizzled with berry sauce and top with whip cream, crème fraîche or coconut ice cream.