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…
- Refined sugar-free
- 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
Preheat the oven to 350 degrees. Line two 8" round cake pans with parchment paper.
Prepare the flax egg by combining flax seed meal and water. Set aside.
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.
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.
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.