© 2009 Green Kitchen Stories Chocolate_cake_small

Classic Chocolate Cake


Sunday we tried a no flour, no butter chocolate cake that was sweetened with dates instead of sugar. It’s amazing that you can make this kind of sweet and juicy cake without using some of the most common cake ingredients.

Chocolate, nut & date cake
Serves 6-8

500 g / 2,5 cup fresh soft medjool-like dates, pitted
250 g / 2 cups raw almonds or hazelnuts
1 block / 100 g 80% dark chocolate, coarsely chopped
6 organic eggs
1 organic orange, juice and zest
1 tsp vanilla extract or ground vanilla
3 tbsp cacao powder
4 tbsp extra virgin coconut oil, melted
1 handful fresh berries or thawed frozen

Preheat the oven to 340F/175°C. Place almonds in a food processor and pulse until you have a fine textured flour. Then add the dates and mix until well combined. Remove the knife blades and transfer the dough to a large mixing bowl. Add the rest of the ingredients an stir with a large spoon to combine. Pour the batter in a greased 8-inch / 20 cm non-stick springform pan and bake for 40-50 minutes. Let the cake cool slightly before removing the springform pan. Serve with berries.

Tip: If you do not have a high speed blender, place your pitted dates on a plate and mash with a fork until they are sticky and smooth as caramel, it’ll take a few minutes. Then add the remaining ingredients one by one and kneed it by hand until well combined.

31 Comments

  1. mona pagnozzi
    Posted 6 Oct ’09 at 07:54 | #

    Hallo David and Luise.
    Good luck with your new blog.
    A very “tastefull” picture. I am looking forward to the recipe. Could have used it today :-)
    Love Mona

  2. Posted 29 Nov ’09 at 18:00 | #

    looks delicious! i’m going to make it. what could be used instead of the coconut oil? thanks

  3. Posted 30 Nov ’09 at 14:53 | #

    Hi Azita. You can use oil that has a mild taste like almond and canola (but the best oil for heating is coconutnut oil, it has a high melting point, which mean that the heat does not ruin the oil and transform it into ‘bad fat’). You can of course also use butter. Good luck and I hope you will like it!
    /Luise.

  4. pumpkinpie
    Posted 17 Jan ’10 at 14:22 | #

    I would love to try this. What is ‘sugar-free dark chocolate’? Is it the same as unsweetened 100% chocolate or should I use 60% chocolate bar with sorbitol?

    • Posted 19 Jan ’10 at 12:38 | #

      Hi pumpkinpie!
      We use this sugar free one from Plamil which is sweetened with natural xylitol from birch trees sometimes we use a raw food chocolate which is sweetened with dried fruit or 80% dark chocolate with sugar. We try to avoid any kind of unatural sweeteners as sorbitol, aspartam, sukralos, sackarin, mannitol, acesulfam-K, cyklamin, ‘fake’ xylitol and others. These are all chemicals and can cause cancer and many other health problems. http://en.wikipedia.org/wiki/Sugar_substitute
      Hope you find a chocolate that you like.
      /Luise.

  5. chris
    Posted 27 Jan ’10 at 23:02 | #

    This recipe is great. I didn’t have enough dates, so I subbed prunes. Came out wonderul. Thank you.

  6. Posted 10 Apr ’10 at 02:30 | #

    hi, what does it mean 6 eggs (whipped together)? Is it the same method as if you were whipping egg whites into soft peaks or do you mean just mixed together as if you were going to scramble eggs? Would love to try the recipe

  7. Alissa
    Posted 16 Jun ’11 at 23:45 | #

    Looks really good! I’m gonna make this cake but one question about the dates.. did you use fresh dates or dried dates ? because the fresh ones can be more sweet tasting (and they have a different kind of texture).. I was wonder if it tastes good with dried dates.. :)

  8. Mary Lou
    Posted 26 Jan ’12 at 14:51 | #

    This was an awesome cake. I found it a little hard going on my food processor though, so I processed about 1/3 of dates and almonds with two of the eggs and repeated until it was all combined. I also added the zest and juice of a navel orange, 1 tsp. vanilla extract, the cocoa powder to the food pro. I used unsweetened baking chocolate and melted it with butter before adding as well. I poured the whole wonderful batter into an 8″ round, parchment-lined pan and baked for 35 minutes. I served this delicious cake with raspberry sauce (frozen raspberries heated with fresh blueberries and a little lemon juice then pureed) – all to rave reviews!

  9. Posted 29 Apr ’13 at 19:50 | #

    Hey David and Luise! This looks so wonderful, I’m really excited about making it. I have a quick question though – what size orange should I use? Or even better, can you give any guidelines as to what volume of juice and zest are needed? Thanks so much!!

  10. yumy
    Posted 14 May ’13 at 21:08 | #

    The best cake ever created! I cant believe this is a heaven!

  11. Posted 3 Jun ’13 at 23:56 | #

    This cake looks wonderful! I’m definitely going to bake it for my father’s birthday. He’d be so happy. And me too of course :)

  12. Beck
    Posted 30 Aug ’13 at 06:27 | #

    I don’t know why it’s taken me so long to make this cake, its soo good! Will definitely be making again, thank you for the recipe!

  13. Elena
    Posted 1 Oct ’13 at 07:48 | #

    Delicious! I didn’t use the chocolate block but instead added half a cup of rice malt syrup and 1/4 cup of soy milk, amazing!

  14. Jess
    Posted 24 Nov ’13 at 14:07 | #

    Hej!
    Fantastiskt recept och underbar blogg!
    Tänkte baka denna kaka idag, men undrar ifall det går bra att halvera receptet och grädda i portionsformar istället?
    Vet ni ifall jag bör ha kakan lika länge i ugnen då, eller bör jag även halvera gräddningstiden?
    Tack på förhand! :)

  15. Alice
    Posted 23 Dec ’13 at 18:35 | #

    So far I baked this cake twice and it was always a tasteful success. Though dates are a bit expensive I am always very happy when doing this cake and looking forward to eating it =D

  16. Catriona
    Posted 31 Dec ’13 at 03:05 | #

    I just wanted to say thank you for this recipe – proof that wholesome food can still be treat-worthy and delicious!

  17. chantal
    Posted 26 Jan ’14 at 13:19 | #

    I so much love this cake! We are experimenting with a new way of eating. No more sugar and wheat. We feel so much better already. Your blog helps us in this new way of living. Thank you so much! Love from The Netherlands

  18. Samira Spirig
    Posted 29 Jan ’14 at 09:56 | #

    Do you use fresh or dried dates? I cant find fresh dates in any store…

    Thanks! :-)

    • Posted 30 Jan ’14 at 11:42 | #

      Hi Samira, we use fresh dates. They are usually found in the supermarket’s fruit department. If you can’t find fresh dates you can use dry dates, but you need to soak them for a few hours so they become softer.
      Good luck!
      /David

  19. Emily
    Posted 18 Jun ’14 at 21:05 | #

    This is maybe a silly question, but do the handful of berries get added to the cake batter, or are they only for the garnish?

  20. Michelle
    Posted 27 Jul ’14 at 00:28 | #

    The choclate doesn’t have t be processed or melted before adding to mix?

  21. Monika
    Posted 22 Jan ’15 at 10:28 | #

    Hi, I love your blog. Made the cake yesterday and it is so rich that I am thinking of freezing it. Do you think it will work?
    TIA! x

  22. Posted 23 Feb ’15 at 17:01 | #

    This looks so delicious! I’d love to make it as a birthday cake… But is there anything else I can use instead of dates? Maybe another dried fruit such as apricots or prunes?
    Thanks for your help!
    Nicola

  23. Phoebe
    Posted 23 Apr ’15 at 02:41 | #

    Can I use prunes instead of dates since they are the most similar thing I can find?

  24. Posted 13 Jun ’15 at 07:41 | #

    Hi, This looks sooo tasty. Going to make it for my partners birthday. Could I use almond flour instead of almonds processed? Or do you need them a bit chunky?

    Thanks

  25. Arti
    Posted 22 Sep ’15 at 05:09 | #

    Thank you for the amazing recipe. I tried this for my husband’s birthday. He just loved it :)
    Looking forward to the upcoming posts !!
    Arti

  26. Gabrielle
    Posted 22 Jul ’17 at 23:38 | #

    Hi
    Ive made this a few times and it’s always delicious. I want to make it in a bigger tin and make a bigger cake do yo think it will it work the same if I add half of the ingredients extra?
    Many Thanks

  27. Becky
    Posted 26 Jul ’17 at 00:34 | #

    Can you please tell me how many cups the dates and almonds yield each, after they are processed? I am using date paste and almond flour already processed, and need to know the amounts. Thank you!

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