Sugar-Free Chocolate Date Cake
Sweetened with dates instead of sugar, and made without any added oil or butter — a light cocoa cake that's almost impossibly airy.
Prep
15 min
Cook
30 min
Total
45 min
Servings
8
Ingredients
- 10 dates, pitted
- 200 ml milk (I used unsweetened oat milk, but any milk works)
- 2 eggs
- 2 tsp baking powder
- 3 tbsp cocoa powder
- 180 g all-purpose flour
- 20 g dark chocolate, crumbled (optional, for topping)
- 15 g shredded coconut (optional, for topping)
Method
Gluten-free option ↓- 1
Heat the oven to 180°C (160°C fan). Grease a 20cm round cake tin or line it with parchment paper.
- 2
Warm the milk on the stove or in the microwave until hot. Pour it over the pitted dates and let them soften for about 10 minutes.
- 3
Blend the softened dates together with the milk until smooth.
- 4
Add the eggs and blend again.
- 5
In a separate bowl, sift together the flour, baking powder and cocoa. Fold this into the wet mixture a little at a time, mixing gently just until the flour disappears.
- 6
Pour into the prepared tin. Bake at 180°C for 30–35 minutes, until a toothpick comes out clean. If the top starts browning too fast, loosely cover with foil.
- 7
Let it cool in the tin for at least 15 minutes before removing. Serve with crumbled dark chocolate and shredded coconut on top, if you like.
Gluten-free swap
Swap the flour for a 1:1 gluten-free baking blend — the cake will be a touch denser, but the recipe works the same way.
Nutrition per serving
140kcal
Calories
5g
Protein
27g
Carbs
2g
Fat