chocolate date paste cake and frosting

 

CHOCOLATE DATE CAKE - bake 350ºF for 40-45 or internal temp 203–205°F

WET 
1 ½ cups Medjool Dates  (300g), or 17 Medjool dates

1 cup Boiled Water 

1 cup Almond Milk - 

1/3 cup Mild-Flavor Olive Oil

1 egg beaten

1 teaspoon Vanilla Extract

DRY

1¾ cups (about 210 g) King Arthur Measure for Measure

¼ cup (30 g) almond flour

¼ cup (30 g) oat flour

1/2 cup Unsweetened Cocoa Powder

1 teaspoon Baking Soda

1 teaspoon Baking Powder

1/2 cup coconut sugar if using - i 86

MAKE THE CAKE 

Preheat the oven to 350°F (180°C). Line a 9-inch square baking pan with lightly oiled parchment paper. Set aside.

Pit the dates if they are not pitted. Measure or weigh them after they have been pitted. Discard the pit. Place the pitted dates in a large bowl.

In a saucepan, add water and almond milk, cover with a lid, warm over medium heat, and bring to a low boil.

Remove from the heat, and immediately pour the warm liquid over the pitted dates, and cover the bowl with a large plate. Set aside for 10 minutes.

Meanwhile, in a large mixing bowl, whisk the dry ingredients: flour, cocoa powder, coconut sugar, baking soda, and baking powder until well combined. Set aside.

Bring back the bowl with the dates and lukewarm liquid. Pour everything in a high-speed blender and blend on high speed until smooth.

Pour the lukewarm date mixture in the bowl with the dry ingredients, and add oil, and vanilla extract.

Use a rubber spatula to gently stir and combine everything together until smooth and consistent.

Pour the cake batter in the prepared pan.

Bake in the center rack of the oven for 40-45 minutes at 350°F (180°C) until a toothpick inserted in the center comes out with just a few crumbs on it, meaning the cake is baked, but still moist.

Let the cake cool down for 10 minutes in the pan at room temperature, then on a cooling rack for 3 hours

DATE PASTE 

Orange Chocolate Cashew-Date Frosting

1 cup raw cashews
Soak in water 2–4 hours
Drain and rinse
10 Medjool dates (about 170 g), pitted
1/3-1/2 cup almond milk (instead of water) 1/3 cup for thicker consistancy 
1 tsp vanilla
Zest of 1 orange
2 Tbsp cocoa powder
Pinch of salt

MAKE FROSTING 

Soak the cashews

Place the cashews in a bowl and cover with the hot water.

Let soak for 2–4 hours.

Drain and rinse well.

Soften the dates

Place the pitted dates in the warm almond milk for 10–15 minutes.

This helps them blend into a silky puree.

Blend the cashews

Add the soaked cashews and the warm almond milk (from the dates) to a high-speed blender.

Blend until completely smooth, about 2–3 minutes, scraping down the sides as needed.

Add the remaining ingredients

Add the softened dates, cocoa powder, vanilla, orange zest, salt, and optional orange juice.

Blend again until the frosting is perfectly smooth and creamy.

If it's too thick, add almond milk 1 tablespoon at a time until it reaches a spreadable consistency.

Chill

Transfer to an airtight container.

Refrigerate for 30–60 minutes to thicken slightly.

If making a day ahead, refrigerate overnight.

Before serving

Remove from the refrigerator about 30–45 minutes before serving.

Stir well. If needed, loosen with 1 teaspoon of almond milk.