4 Ingredient Chocolate Cake!! (NO flour, NO refined sugar, NO butter, NO oil, NO joke).

This cake is so rich and chocolatey and it doesn’t contain any added sugar, flour, butter or oil. It only

takes about 15 minutes to prepare and then it’s ready to go in the oven. The cake is sweet but not

overly sweet. It can be enjoyed plain or with frosting.

INGREDIENTS

 6 tbsp (42 g) UNSWEETENED Cocoa Powder

 2 tsp (9 g) Baking Powder

 3 LARGE Eggs OR ¾ cup apple sauce

 2 cups (295 g) pitted medjool Dates

Cocoa Powder: The cake gets its rich chocolate flavor from cocoa powder.

Dates: The cake is naturally sweetened with medjool dates. The dates also help create the texture of the

cake, so it can’t be substituted with just any other sweetener

HOW TO MAKE

 First BLEND the dates until they form a smooth date paste

 Then add in the cocoa powder and blend. Then add in the baking powder and eggs (or apple

sauce) and blend until a batter forms. Everything can be mixed in a food processor. The batter is

then ready to go in the oven to bake

Instructions:

1. Preheat oven to 350°F (177°C). Grease the interior of a 6 inch springform pan and then line with

parchment paper.

2. Add dates to a food processor and blend until a smooth paste forms. The dates should pull away

from the sides of the food processor and form a ball. See notes section regarding possibly needing to

rehydrate the dates before blending.

3. Once date paste forms, add in the cocoa powder and blend until fully combined

4. Add in baking powder and eggs (or apple sauce). Blend until smooth. You will need to scrape

down your batter a few times and you may want to alternate between pulsing and processing to make

sure all the dates are blended. It can take several minutes to make your batter smooth. Very tiny bits of

dates can remain, but you don't want too many date pieces.

5. Pour cake into prepared pan. Bake for about 30-35 minutes. A toothpick inserted should come

out mostly clean. It's okay if your batter is not fully set. You don't want to overbake the cake. Let cake

cool completely before serving. The cake will deflate slightly as it cools. If desired, you can frost the cake

before serving. See notes section for the frosting I used.

NOTES:

 If you are using a fresh package of very soft mejdool dates, you can just blend them as they

are. If your dates feel a bit firm or dry, you will need to rehydrate them before using. To do

so, soak them in warm water for about 15 minutes. Then lightly pat dry and use.

 Make sure to remove pits from your dates before measuring.

 Even though this cake does not contain added sugar, it is not a low sugar recipe because the

dates contain a lot of natural sugar.

CHOCOLATE FROSTING:

- 3 tbsp coconut oil (melted)

- 6 tbsp cacao powder

- 3 tbsp pure maple syrup

- To make the frosting, add oil and cacao powder to a medium bowl. Whisk until smooth. Your

mixture should look like melted chocolate. Add in maple syrup. (Do not add maple syrup until

the end. The maple syrup will thicken the mixture. If you add it with the other ingredients, it will

make it very difficult to mix.) Whisk until smooth frosting forms.



This cake is quite rich and heavy so I recommend small slices. I usually cut mine into 10 slices. Enjoy!