From the story: Beginner’s Love.
This is one of the best grain-free chocolate cakes I have ever tried. It is not too sweet and it is very moist. You can also control the sweetness by adding more or less of the glaze. I have been known to eat too much of this cake in one sitting, and I don’t feel as guilty as I normally would.
Doctor's Healthier Grain-Free Chocolate Cake
Ingredients
Cake
- 7 whole Medjool dates, fresh and pitted
- ½ cup butter or ghee prefer grass-fed
- ½ cup filtered water
- ½ cup maple syrup or coconut nectar
- ¾ cup cassava flour I prefer Otto's brand
- ¼ cup cacao powder
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon sea salt I prefer Celtic or Himalayan
- 2 large eggs
Chocolate Glaze Topping
- ¼ cup light-colored honey
- ¼ cup butter or ghee
- 2 tablespoons cacao powder
- 1 teaspoon vanilla extract
- 1 cup raspberries or strawberries optional
Instructions
Chocolate Cake
- Soak dates in hot filtered water for 10 minutes to soften. Discard water.
- While soaking dates, preheat oven to 325°F. Grease 7" to 9" Bundt pan.
- Melt butter or ghee in the filtered water in a small saucepan over low to medium heat. Watch over it so it does not burn. Pour into blender. Add soaked dates and blend until dates are pureed. Add maple syrup or coconut nectar, cassava flour, cacao powder, vanilla extract, baking soda, sea salt, and eggs. Blend on low speed for a few seconds, then scrape sides of blender and blend for a few more seconds until all ingredients are combined. Do not overmix.
- Pour cake batter into greased Bundt pan and bake for 30 to 35 minutes, until a toothpick or fork inserted in middle comes out with no more than a few moist crumbs. I always check the cake at 25 minutes to gauge how much longer it will take. The is to make sure the cake does not become too dry.
- Remove from oven and let cool for at least 30 minutes. Remove cake from pan and put on a plate for glazing.
Chocolate Glaze.
- While cake bakes, prepare chocolate glaze. Put all ingredients except the raspberries or strawberries in a small saucepan and cook over medium heat. Stir constantly with a whisk until all ingredients are melted and fully incorporated, about 1 to 3 minutes. Remove from heat. Allow glaze to sit at room temperature until the cake is ready. It will thicken as it sits.
- Once cake is removed from pan and set onto a plate, it will be round with a hole in the center. Use a spoon to scoop glaze and drip it over the cake, spreading it so that cake is lightly covered. For less sweetness, use only part of the glaze. For a sweeter cake, use all the glaze in the pot.
- Wash optional berries and lay out on paper towels to dry completely. Once cake is glazed, fill center of cake with fruit.
