I recently participated in a 30 day food and fitness reset with members from my CrossFit gym that challenged us to cut out all added sugar (even honey and agave), gluten, soy, and alcohol, plus we had to log at least three workouts a week and drink a minimum of eight glasses of water daily. I knew it was going to be tough, considering the massive sweet tooth I’ve got, but I surprisingly did better than I thought.
Now, there were a couple of “cheats” where I would have a few bites of Myles’ dessert, but overall I made a conscious effort to stick to the requirements…which was how I ended up making this delicious gluten-free chocolate cake with absolutely no added sugar!
Myles’ birthday fell right in the middle of the challenge, and since I make him a cake every year, I decided to try my hand at making one that was challenge-approved. The key: Medjool dates and Trader Joe’s no added sugar dark chocolate.
This cake is rich, flavorful and the texture is that of a cake with gluten! Myles compared it to German chocolate cake and everyone who attended his birthday party couldn’t believe it was gluten-free, let alone didn’t have any added sugar.
INGREDIENTS: (Serves 8-10)
2 six-inch cake pans (I ordered these from Amazon)
3 large eggs, room temperature
1 1/2 cups almond flour
1/2 cup raw cacao powder
1/4 cup coconut flour
4 ounces Simply Lite Sugar Free 50% Dark Chocolate, melted (found this at Trader Joe’s! You can also substitute with any 50% dark chocolate or Enjoy Life chocolate chips though if you don’t have any sugar restrictions)
1/2 cup date puree (6 Medjool dates pureed in food processor with about ¼ cup warm water)
1/2 cup butter, melted (You can substitute dairy-free butter or coconut oil)
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup pecans, chopped (optional)
Fresh raspberries to garnish (optional)
17 Medjool Dates (Trader Joe’s sells a 16 ounce carton — that’s all you’ll need for this recipe + your cake)
1/2 cup hot water plus 2 teaspoons
1 teaspoon vanilla
1/4 teaspoon sea salt
1 14-ounce can full fat coconut milk (for whipped cream)
1. Chill can of full fat coconut milk overnight or for 6 hours in refrigerator.
2. Preheat oven to 350 F.
3. Combine almond flour, coconut flour, cacao powder, baking soda, and salt in large bowl.
4. Combine date puree, melted butter, melted dark chocolate, and vanilla in separate bowl.
5. Mix wet and dry ingredients.
6. Add whisked eggs.
7. Divide batter between two greased 6-inch pans and bake for 25-30 minutes.
8. While cakes are baking, prep caramel frosting.
9. Add Medjool dates, vanilla and sea salt to food processor. As you pulse ingredients, slowly add in the hot water.
10. Puree until well combined and starts to take on a smooth, but thick consistency.
11. Take coconut milk out of freezer and scoop out the solid coconut cream from the can, leaving behind the liquid at the bottom.
12. Beat the coconut cream until it takes on a whipped texture and combine with your date caramel. (Side note: my coconut cream didn’t become as whipped in texture as I had hoped — mainly because I made the mistake of putting it in the freezer not refrigerator — but it still made a delicious frosting, albeit not as fluffy as if the milk hadn’t frozen!)
13. After cakes have cooled completely, use your caramel frosting to decorate. If the consistency of frosting becomes too soft, put in fridge for 10 or so minutes.
14. Garnish with fresh raspberries and chopped pecans. You can also melt your leftover chocolate to create a drizzle for the top of your cake. Enjoy!