Date Chocolate Cake Recipe
Introduction
This Date Chocolate Cake combines the natural sweetness of Medjool dates with rich cocoa for a moist and flavorful treat. Perfect for those who love a wholesome dessert with deep chocolate notes and a hint of fruitiness.
Ingredients
- 1 1/2 cups Medjool Dates (pitted, about 10.5 ounces or 17 Medjool dates)
- 1 cup Boiled Water (lukewarm)
- 1 cup Almond Milk (lukewarm)
- 1/3 cup Mild-Flavor Olive Oil
- 1 teaspoon Vanilla Extract
- 2 1/4 cups All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1/2 cup Coconut Sugar (optional, for a sweeter cake)
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 cup Almond Milk (for frosting)
- 8 Medjool Dates (pitted, for frosting)
- 3 tablespoons Almond Butter
- 3/4 cup Dark Chocolate Chips
- 1 tablespoon Unsweetened Cocoa Powder (for frosting)
Instructions
- Step 1: Preheat the oven to 350°F (180°C). Line a 9-inch square baking pan with lightly oiled parchment paper and set aside.
- Step 2: Pit the dates if they are not pitted. Place 1 1/2 cups of pitted dates in a large glass bowl.
- Step 3: In a saucepan, combine water and almond milk. Cover with a lid and warm over medium heat until it reaches a low boil.
- Step 4: Remove from heat and pour the warm liquid over the pitted dates. Cover the bowl with a large plate and set aside for 10 minutes.
- Step 5: Meanwhile, whisk together the flour, cocoa powder, coconut sugar, baking soda, and baking powder in a large mixing bowl. Set aside.
- Step 6: After soaking, blend the dates and lukewarm liquid in a high-speed blender until smooth.
- Step 7: Pour the date mixture into the bowl with the dry ingredients. Add the olive oil and vanilla extract.
- Step 8: Gently stir everything with a rubber spatula until the batter is smooth and well combined.
- Step 9: Pour the batter into the prepared baking pan.
- Step 10: Bake on the center rack for 40-45 minutes, or until a toothpick inserted into the center comes out with just a few crumbs.
- Step 11: Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack for 3 hours before frosting.
- Step 12: For the frosting, place chocolate chips, almond butter, almond milk, and the remaining 8 pitted dates in a saucepan.
- Step 13: Warm over medium heat, stirring frequently, until the chocolate chips melt and the dates soften, about a few minutes.
- Step 14: Remove from heat and transfer the mixture to a food processor. Add cocoa powder.
- Step 15: Process on high speed, stopping occasionally to scrape down the sides, until most dates are blended into a smooth frosting.
- Step 16: Spread the frosting evenly over the cooled cake.
Tips & Variations
- For extra moisture, substitute half the olive oil with melted coconut oil.
- Use plant-based milk alternatives if avoiding dairy.
- Add a pinch of espresso powder to the batter to deepen the chocolate flavor.
- Top with chopped nuts or shredded coconut for added texture.
- Adjust sweetness by adding more coconut sugar or omitting it for a less sweet cake.
Storage
Store the cake covered in the refrigerator for up to 5 days. Keep it in an airtight container to maintain freshness. Before serving, bring to room temperature or warm slightly to soften the frosting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of dates for this cake?
Medjool dates are preferred for their softness and sweetness, but you can substitute with other fleshy dates if pitted and softened by soaking in warm water.
Is this cake gluten-free?
This recipe uses all-purpose flour, so it is not gluten-free. You can try substituting with a gluten-free flour blend that suits baking, but texture may vary.
PrintDate Chocolate Cake Recipe
This Date Chocolate Cake is a moist, naturally sweetened treat combining the rich flavors of Medjool dates and dark chocolate. Enhanced with almond milk and olive oil for a tender crumb, this cake offers a healthier alternative to traditional chocolate cakes without compromising on indulgence. Finished with a luscious date and almond butter chocolate frosting, it’s perfect for those seeking a wholesome dessert with a burst of chocolate and fruity sweetness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 4 hours 5 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cake Batter
- 1 1/2 cups Medjool Dates (pitted, about 10.5 ounces or 300g, roughly 17 Medjool dates)
- 1 cup Boiled Water (lukewarm)
- 1 cup Almond Milk (lukewarm)
- 1/3 cup Mild-Flavor Olive Oil
- 1 teaspoon Vanilla Extract
- 2 1/4 cups All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1/2 cup Coconut Sugar (optional, for a sweeter cake)
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
Frosting
- 1/2 cup Almond Milk
- 8 Medjool Dates (pitted)
- 3 tablespoons Almond Butter
- 3/4 cup Dark Chocolate Chips
- 1 tablespoon Unsweetened Cocoa Powder
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Line a 9-inch square baking pan with lightly oiled parchment paper to prevent sticking and set aside.
- Prepare Dates: Pit the Medjool dates if they aren’t already pitted. Weigh or measure them, then discard the pits. Place the pitted dates into a large glass bowl.
- Warm Liquids: In a saucepan, combine the water and almond milk. Cover with a lid and warm over medium heat until it comes to a low boil.
- Soak Dates: Remove the saucepan from heat and immediately pour the warm liquid over the dates in the bowl. Cover with a large plate and let them soak for 10 minutes until softened.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, coconut sugar, baking soda, and baking powder until thoroughly combined.
- Blend Date Mixture: Transfer the soaked dates and their warm liquid to a high-speed blender. Blend on high until smooth and creamy.
- Combine Wet and Dry: Pour the blended date mixture into the bowl with the dry ingredients. Add olive oil and vanilla extract.
- Mix Batter: Using a rubber spatula, gently stir all the ingredients together until you achieve a smooth, consistent batter without lumps.
- Pour Batter into Pan: Pour the prepared cake batter evenly into the lined baking pan.
- Bake the Cake: Place the pan on the center rack of the oven and bake for 40 to 45 minutes at 350°F (180°C). Check doneness by inserting a toothpick into the center; it should come out with just a few moist crumbs.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes at room temperature. Then transfer it to a cooling rack and let it cool completely for 3 hours before frosting.
- Prepare Frosting – Melt Ingredients: For the frosting, combine chocolate chips, almond butter, almond milk, and pitted dates in a saucepan. Warm over medium heat, stirring frequently, until the chocolate chips melt and the mixture is well combined. The dates will soften but not fully dissolve.
- Process Frosting Mixture: Remove from heat and pour the warm mixture into a food processor. Add the tablespoon of unsweetened cocoa powder. Process on high speed.
- Blend Until Smooth: Stop the food processor occasionally to scrape down the sides with a rubber spatula. Continue processing until most of the dates break down into a smooth frosting with small date bits remaining.
- Frost the Cake: Spread the prepared frosting evenly over the completely cooled cake. Slice and serve.
Notes
- Medjool dates should be soft and fresh for best flavor and blending ease.
- Lukewarm liquids help soften the dates more effectively during soaking.
- Coconut sugar is optional; omit if you prefer less sweetness or substitute with brown sugar.
- Use mild-flavor olive oil to avoid overpowering the cake’s chocolate flavor.
- This cake keeps well refrigerated for up to 5 days when covered.
- Allow the cake to cool fully before frosting to prevent melting the frosting.
Keywords: date chocolate cake, Medjool dates dessert, healthy chocolate cake, no refined sugar cake, almond butter frosting
