Refined Sugar Free Chocolate Cake (Print)
Moist, flourless chocolate cake sweetened with fruit and peanut butter. Ideal for birthdays or healthy treats.
# Ingredients:
→ Cake Batter
01 -
1 cup (approximately 180 g) pitted Medjool dates
02 -
60 ml water
03 -
3 large eggs
04 -
240 g natural peanut butter
05 -
125 ml unsweetened applesauce
06 -
50 g unsweetened cocoa powder
07 -
1 1/2 teaspoons vanilla extract
08 -
2 teaspoons baking powder
09 -
1/4 teaspoon salt
→ Frosting
10 -
2-ingredient chocolate frosting or preferred alternative
# Steps:
01 -
Preheat oven to 175°C. Grease two 15 cm round cake pans with cooking spray and line the bases with parchment paper for easy removal.
02 -
In a blender or food processor, combine dates and water. Blend until dates are broken down. Add eggs and blend until smooth.
03 -
Add peanut butter, applesauce, cocoa powder, vanilla extract, baking powder, and salt to the blender. Blend again until a thick, homogenous batter forms. If the appliance struggles, transfer the blended date mixture to a bowl and mix in remaining ingredients by hand.
04 -
Divide batter evenly between the prepared cake pans, smoothing the surface with a spatula. Bake for 23–26 minutes, or until the center is set and lightly springs back when touched.
05 -
Allow cakes to cool completely in pans before attempting removal.
06 -
Run a knife gently around the pan edges to release cakes. Remove from pans, frost with your chosen chocolate frosting, and serve.
# Notes:
01 -
For optimal texture, spread the thick batter evenly in pans—surface does not change much during baking.
02 -
Cake has a dense, fudgy consistency, reminiscent of brownies rather than a traditional fluffy cake.
03 -
Select frosting based on personal preference; chocolate varieties work especially well with this cake.
04 -
Store tightly covered at room temperature for up to 2 days or refrigerate for up to 1 week for extended freshness.
05 -
For larger gatherings, double the ingredient quantities and prepare additional layers as desired.