This gluten-free chocolate cake is straightforward to make, as simple as throwing dried dates and a handful of other ingredients in the blender.
Moist, with a fine crumb and intense chocolate flavor, this gluten-free chocolate cake is delicious on its own. The cake is slathered with a heavy cream frosting. What is most remarkable, though, is that there is no flour and dairy in this cake.
I used almond flour, making this cake gluten-free; then, banana and dried dates are my natural sweetener and are good at retaining cake moisture.
Here is the recipe so you can start baking this gluten-free chocolate cake.
You will need:
- 10 soft dates without stones
- 1 large ripe banana
- 3 medium-sized eggs
- 4 tbsp coconut oil
- 1/4 tsp espresso powder (optional)
- 1 tsp powdered vanilla sugar
- 1 tsp baking powder
- 50 grams unsweetened cocoa powder
- 65 grams almond flour (store-bought or homemade)
- heavy cream, for frosting
Tools and equipment
- blender or food processor
- loose bottomed 18 cm (7-inch) round tin
- parchment paper
- bowl and hand electric mixer, for making the frosting
- Preheat oven (up and down heat) to 180 degrees Celcius (350F).
- Using a food processor or blender, blend dates until chopped into small pieces.
- Add the banana, espresso powder, coconut oil, and eggs. Blend until smooth and creamy.
- Add the baking powder, vanilla sugar, cocoa powder, and almond flour. Blend until just combined (don’t overmix).
- Line an 18 cm (7-inch) round tin with parchment paper, then pour the batter into it. Flatten off the top and bake for 25 to 30 minutes until a toothpick inserted into the center comes out clean.
- Let the cake cool for 15 minutes in the pan, then remove and transfer to a cooling wire rack, allowing the cake to cool completely.
- For the frosting, whisk heavy cream until smooth, then spread it on top with fresh berries.