Chocolate Cake with Date Chocolate Frosting (no refined sugar & low fat)

If you love chocolate fudge cake, but the level of sugar and fat concerns you, this chocolate cake with date chocolate frosting is going to change your life. Maybe that’s a tad overdramatic. Well, actually, perhaps it’s not. Made without refined sugar (just maple syrup and dates to sweeten), and naturally gluten free, you literally can have your cake and eat it, my friends.

Healthier chocolate cake

My blood pressure is a little higher than it should be, and in a major effort to get rid of some of the excess weight I carry, I set off on the hunt to find a cake that would still hit the spot, but without an excess of butter or sugar. I came across an incredibly simple recipe from Detoxinista that was exactly what I was looking for. I did change it up a little (I used ground almonds instead of flour), and I also included the not-so-secret ingredient I use in all my chocolate cakes: coffee. If you want to enhance the flavor of any chocolate cake, coffee is a must. Just like apple pie would fall flat without ice-cream, chocolate cake needs that coffee. You won’t taste it, pinky promise, but it offers a depth of flavor that is next level.

Adaptable chocolate cake

This is a highly adaptable recipe, and don’t we just love those? Using ground almonds makes the cake gluten free. However, it’s so easy to adapt to whatever flour you have at home. If you prefer to use my favorite (spelt), regular flour, or actually, any kind of flour, you can. Obviously, there is going to be a difference in texture depending on the flour you use, but they should all still work beautifully. You can also change around your preferred sweeteners, too. Check out the recipe for suggestions.

Date frosting

As I wanted to make something that closely resembled chocolate fudge cake, I needed a frosting that was fudgy but without tonnes of butter and icing sugar. When I discovered that you could make chocolate frosting from just dates and cocoa my mind was blown a little. So, I seeped some fresh dates in yet more coffee and threw in some cocoa. And violá: my chocolate cake with date chocolate frosting was born.

One small disclaimer: It is not going to be exactly like a chocolate fudge cake, so I am not going to sit here and insist it is. But, man, it is not far off at all. It’s delicious. It’s quick. It’s yours in exchange of a few, simple ingredients. What are you waiting for?

Other healthier cakes

If you’ve found yourself here, it’s likely you are looking for alternative, healthier options. Why not take a look at my spelt coconut chocolate cake, spelt cinnamon and honey cake, blueberry and lime cake, or wholemeal spelt muffins.

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Almond Chocolate Cake with Date Chocolate Frosting

Course Cake

Servings 8 slices

Ingredients

Cake:

• 30g (2 tbs) butter (melted) - see note 1
• 2 eggs (medium)
• 90ml (¼ cup + 2 tbsp) maple syrup - see note 2
• 1 teaspoon vanilla extract
• 45g (3 tbs) ground almonds - see note 3
• 20g (1 tbsp + 1 tsp) cocoa
• 1 teaspoon baking powder
• 1 tablespoon coffee powder - see note 4
• pinch of salt

Frosting:

• 190g (6¾ oz) fresh dates
• 150ml (½ cup + 2 tbsp) hot coffee - see note 5
• 25g (3 tbsp + 2 tsp) cocoa

Instructions

Cake:

• Pre-heat the oven to 175°C / 350℉.
• Line or grease a small (7" / 18cm) springform pan.
• Heat the butter until just melted. It shouldn't be hot, but if it is, allow it to cool down before the next stage.
• Add the maple syrup, vanilla and eggs, and whisk everything together.
• Combine the dry ingredients and whisk into the wet, just until everything is well mixed.
• Pour into the prepared pan and bake for around 25 minutes (start checking at around 20 minutes).
• Remove from the oven and allow to cool.

Frosting:

• Chop up the dates into small pieces and pour over the hot coffee (making sure all of the dates are covered in liquid).
• Let the mixture sit for around 20 minutes (until the dates have softened).
• When ready, blitz in a food processor until you have a thick, fairly smooth, paste.
• Add the cocoa powder and process until everything is well combined. Put the frosting in the fridge until ready to use. The longer you leave it there, the more the flavor enhances, and the texture becomes more "fudge" like.
• When ready to assemble, just slather the frosting over the top of the cake. You can leave the cake out on the counter, but if you want a firmer frosting, keep it in the fridge. Enjoy!

Notes

 

1. Use any kind of oil instead (coconut, olive or vegetable). Just do a straight swap.
2. Use honey if preferred (bear in mind honey is a little sweeter, so you might not need to use as much).
3. I used ground almonds but you can use almond flour, spelt, regular, or oat flour instead. Just bear in mind that the texture will vary depending on which flour you use.
4. The coffee can be omitted from the cake (and doesn't need a replacement).
5. Use hot water if you prefer.

 

Disclaimer:

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.

In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.

Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.