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Gluten- and Dairy-Free Chocolate Cake with Whipped Cream Frosting

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.

Please refer to my page – Common Baking and Cooking Conversions if you’re using other baking measurements.

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You will need:

Tools and equipment

Procedure (video):

  1. Preheat oven (up and down heat) to 180 degrees Celcius (350F).
  2. Using a food processor or blender, blend dates until chopped into small pieces.
  3. Add the banana, espresso powder, coconut oil, and eggs. Blend until smooth and creamy.
  4. Add the baking powder, vanilla sugar, cocoa powder, and almond flour. Blend until just combined (don’t overmix).
  5. 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.
  6. 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.
  7. For the frosting, whisk heavy cream until smooth, then spread it on top with fresh berries.
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