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Date Chocolate Cake Recipe

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★★★★★

4.7 from 136 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Blend Date Mixture: Transfer the soaked dates and their warm liquid to a high-speed blender. Blend on high until smooth and creamy.
  7. Combine Wet and Dry: Pour the blended date mixture into the bowl with the dry ingredients. Add olive oil and vanilla extract.
  8. Mix Batter: Using a rubber spatula, gently stir all the ingredients together until you achieve a smooth, consistent batter without lumps.
  9. Pour Batter into Pan: Pour the prepared cake batter evenly into the lined baking pan.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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

Find it online: https://www.sanacooks.com/date-chocolate-cake-recipe/