Believe me when I tell you that this cake is refined sugar-free and gluten-free. A cake with no sugar? Yeah, that’s possible. Gluten-free cake that doesn’t fall apart? Yep, I did that.
A decadent double chocolate cake that’s moist, fluffy, and melts in your mouth. Paired with a creamy chocolate peanut butter frosting and fresh raspberries.
This cake is sweetened with a blend of dates and a touch of maple syrup. You can leave those refined sugars in your pantry for this one.
To make it simple I used an all-purpose gluten-free flour blend from Bob’s Red Mill. Mixing a bunch of gluten-free flours together and hoping it works was something I was not trying to do…so I made it simple for you! This blend has always been my favorite (not sponsored) and has never failed me.
The frosting has a few simple ingredients: peanut butter, cocoa powder, maple syrup, and almond milk. Straight to the point, but so so delicious!…