CHOCOLATE DATE CAKE
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 teaspoon Vanilla Extract
2 1/4 cups GF All-Purpose Flour
1/2 cup Unsweetened Cocoa Powder
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 cup coconut sugar if using - i 86
DATE FROSTING
8 Medjool Dates
3 tablespoons Almond Butte
3/4 cup Dark Chocolate Chips
1 tablespoon Unsweetened Cocoa Powder
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 glass 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
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