So far on this blog, I have only posted recipes that I have significantly adapted or created from scratch. However, there comes a time when you need a failsafe, tried and tested recipe that doesn’t require too much thinking time!
It is with thanks to Alexandra Curtis and her blog Spoonful of Sugar Free that I was able, with only a couple of minor alterations, to whip this up for dessert yesterday in time for an early evening dinner with friends. It went down very well, and people actually went back for seconds!!
According to Alexandra this cake is “gluten-free, grain-free, dairy-free, paleo, soy-free, corn-free, and sugar-free“, and yet it is so delightfully “naughty” tasting. This cake can be made in under an hour. There really are no reasons not to try this yourself!
- 1 1/2 cups (175g) ground almonds
- 1/2 cup (65g) unsweetened cocoa powder (I used Chocolate Orange Cocoa Powder)
- 1/2 tsp baking soda
- 1 1/2 cup (250g) pitted dates
- 1/2 cup (115ml) water
- 3 eggs
- 2 tbsp coconut oil
- 2 tsp orange extract
- 1/2 cup (50g) cocoa nibs (optional, but highly recommended)
- Preheat oven to 180C/350F/Gas Mark 4.
- Mix together all the dry ingredients in a bowl and set aside.
- Put the dates and water in a food processor and blend until it becomes a smooth paste.
- Add the date paste and remaining wet ingredients to the dry ingredients, and mix until thoroughly combined.
- Grease an 8″/20cm round cake tin, and pour in the mixture.
- Bake for 20-25 minutes, or until a skewer comes out clean.
- Leave to cool for 10-15 minutes before serving so that it has time to set.
- Serve by the slice on its own, with fresh fruit, natural yoghurt, or mascarpone. It can also be served chilled from the fridge.