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Unbelievable Healthy Double Chocolate Cake

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.

Course Dessert
Prep Time 15 minutes
Cook Time 18 minutes
Servings 2 8" rounds
Author Taavi Moore


  • 1 ½ cups gluten-free flour
  • 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
  • cup + 2 tbsp almond milk
  • 1 flax egg (1.5 tbsp flax seed meal + 3 tbsp water)

Chocolate Peanut Butter Frosting

  • ½ cup peanut butter
  • 2 tbsp maple syrup
  • 1 tbsp cocoa powder
  • 3 tbsp almond milk
  • (Optional) Chocolate chips
  • (Optional) Fresh raspberries


  1. Preheat the oven to 350 degrees. Line two 8" round cake pans with parchment paper.

  2. Prepare the flax egg by combining flax seed meal and water. Set aside.

  3. 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.

  4. 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.

  5. 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.