This sugar-free recipe is delicious, and is also wheat/gluten free and dairy free. Although I do not necessarily advocate gluten/wheat and dairy free, unless one has an allergy or intolerance to these, I am always experimenting with new recipes and ways to make delicious food even healthier!
Sugarless Choc Date Almond Cake
1 ½ cup almond meal
½ cup cocoa
½ tsp bicarb soda
2 cups pitted dates
¾ cup hot water
3 eggs
2 tsp vanilla essence
3 Tbsp macadamia nut oil (or alternatively use coconut oil)
Optional: 1 tsp instant coffee
- Combine dates and hot water in a food processor and blend until smooth. Alternatively: combine dates and hot water in a saucepan over medium heat for about 10mins, stirring until dates become all mushy (I use the stove top method if I don’t want to use a blender to avoid washing up and loud noise which upsets my son!).
- If using coffee, add to hot water and blend with dates.
- In a bowl combine almond meal, bicarb soda, and cocoa.
- To Date mix, stir in oil, eggs, vanilla essence. Then add date mix to dry ingredients and stir until well combined.
- Pour into greased cake tin and bake in 180°C oven for 25-30mins.
Serve as is or with a dollop of Greek yoghurt.
Nutrition Information: It is important to realise that this cake is still high in energy (due to fat content of almond meal and oil and natural sugar content of dates). So it still needs to be eaten in moderation! However, the fat is mostly monounsaturated fat (heart protective) and the dates provide a large amount of fibre per serve, making this cake a high fibre food.
Nutrients Per Serve:
Energy: 1200kj
Protein: 6g
Fat: 16g
Saturated Fat: 2g
Monounsaturated Fat: 11g
Polyunsaturated Fat: 2.5g
Carbohydrate: 27g
Fibre: 6g
Sodium: 150mg
