Chocolate Fruit and Nut Cake (Gluten-free, Refined Sugar-free)

This moist, chocolaty and delicious cake is rich, yet not overly sweet. It is naturally sweetened with dates and honey. I baked it as a Father’s Day treat for the hubby and it all but disappeared in one sitting. This cake tastes even better a day after it is baked. Serve it with whipped cream, custard or ice cream for an even more indulgent treat. I have not tried an eggless version of this cake, so I cannot vouch for any egg substitutes. I generally prefer to use eggs for my gluten-free bakes because they provide better structure, binding and volume. Those looking to bake an eggless version can experiment with a flax/chia egg.

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Recipe

Chocolate Fruit and Nut cake

(Makes one 8” cake)

Ingredients

1 (packed) cup soft, pitted dates (about 250 gms)
3/4 tsp baking soda 
3/4 cup boiling water, divided 
1 cup + 2 tbsp blanched almond flour
1/4 cup oat flour (made by pulsing rolled oats in a blender)
1/4 cup + 2 tbsp unsweetened cocoa powder  
3/4 tsp baking powder
1/2 tsp ground cinnamon 
1/4 tsp salt
1/4 cup walnuts, finely powdered  
1/2 cup plain yogurt, at room temperature
1/4 cup extra virgin olive oil
2 tbsp honey 
1 egg, at room temperature
2 tsp pure vanilla extract
1/4 cup raisins soaked in 2 tbsp rum (optional - these can be substituted with semi-sweet chocolate chips) 

Method 

In a small bowl, combine the dates and baking soda. Pour 1/2 cup of boiling water over the dates and set aside to cool.

Preheat your oven to 180°C. Grease an 8” cake pan and line the bottom with parchment paper.

Sift the almond flour, oat flour, cocoa, baking powder, cinnamon and salt into a medium bowl. Add the ground walnuts and whisk well to combine.

Once the soaked dates have cooled, blend them into a smooth puree. Transfer the puree to a large bowl. Add the yogurt, olive oil, honey, egg and vanilla extract. Use a handheld blender to whisk the wet ingredients together.

Using a rubber spatula, fold the dry ingredients into the wet ingredients. Add in the raisins if using along with the remaining 1/4 cup of hot water. Scrape down the sides of the bowl and mix until well incorporated.

Pour the batter into the cake pan. Bake for 35-40 minutes (rotating the pan midway through baking) until a skewer inserted into the cupcakes comes out clean.

Remove the pan from the oven. Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before serving.

Store any remaining cake in an airtight container.