I am so excited to share this recipe with you guys ! It is by far the best chocolate cake I have ever eaten !! I still cannot believe how delicious, fluffy and HEALTHY it was. It is naturally sweetened and contains only healthy fats from the almond and coconut flours. It is also gluten and dairy-free and has a high protein and fiber content. I honestly did not think this chocolate cake would turn out so tasty while I was baking it. I used only a few healthy ingredients and thought it would taste like the typical «clean treat», but no! It has an amazingly rich chocolate taste and the texture is unbelievable – light, fluffy and moist. It is slightly sweet thanks to the dates – I prefer cake when it’s not too sweet that way it doesn’t make me feel nauseous or lethargic if I eat a little bit too much of it. However, if you want to make it sweeter, add more dates or honey.
I served it with fresh summer fruits because I was short on time but I am sure my strawberry, avocado chocolate mousse would make the perfect icing for it.
3/4 cup of dates + 1/4 cup of water
1 cup 1/4 almond milk
1/2 cup egg whites
1/4 cup + 2 tablespoons raw cacao powder
1/4 cup + 2 tablespoons coconut flour
1/4 cup + 2 tablespoons almond meal
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons vanilla extract
Preheat oven at 350 F. Grease a baking pan (8-9 inches) or a cast-iron skillet.
Combine the dates and 1/4 cup water in a small bowl and microwave for 1 minute. Smash the dates to form a puree. Add in a big bowl with the almond milk, eggs and vanilla, whisk until combined.
In another bowl, mix all the dry ingredients together (coconut flour, almond meal, cacao powder, baking soda and baking powder).
Pour dry ingredients over wet ingredients and stir until combined. The batter will seem very liquid but this is normal.
Bake for 30-40 minutes, or until you can stick a knife in the center of the cake and it comes out clean.