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!
This recipe is…
- Healthy
- Refined sugar-free
- Gluten-free
- Vegan
- Simple
- Easy
- Oh so delicious!
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.
- 1 ½ cups gluten-free flour
- ⅓ cup dutch-processed cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup medjool dates (soaked in boiling water for 10 min)
- 5 tbsp water
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ⅔ cup + 2 tbsp almond milk
- 1 flax egg (1.5 tbsp flax seed meal + 3 tbsp water)
- ½ cup peanut butter
- 2 tbsp maple syrup
- 1 tbsp cocoa powder
- 3 tbsp almond milk
- (Optional) Chocolate chips
- (Optional) Fresh raspberries
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Preheat the oven to 350 degrees. Line two 8" round cake pans with parchment paper.
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Prepare the flax egg by combining flax seed meal and water. Set aside.
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In a blender, combine soaked dates and 5 tbsp water. Blend until a creamy paste forms. Add to a small mixing bowl and whisk in maple syrup, vanilla, milk, and flax egg. In a larger mixing bowl, combine the flour, cocoa powder, baking soda and powder, and salt. Pour the wet ingredients into the dry. Use a spatula to combine (the batter will be on the thicker side). Evenly distribute batter into the two cake pans.
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Bake for 18 min. until a toothpick inserted comes out clean. Cool for 10 min. in cake pans then transfer to a wire cooling rack to completely cool.
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Whisk together frosting ingredients until creamy. Assemble cake by spreading on 2 heaping spoonfuls of frosting onto one cake layer. Place on other cake layer and spread the rest of the frosting on top. Add fresh raspberries and chocolate chips.
