No Added Sugar Chocolate Cake
No Added Sugar Chocolate Cake
Ingredients
- 1 cup dates, pitted
- 1 cup milk
- 2 ripe bananas, mashed
- 2 eggs
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 bar dark chocolate, chopped
- 1/2 cup walnuts, chopped
Instructions
- 1
Place the pitted dates in a small saucepan. Pour milk over the dates until they are fully submerged. Gently warm the dates and milk over medium-low heat for 5-7 minutes, or until the dates are very soft.
⏱️ 7 min
- 2
Remove the saucepan from the heat. Using an immersion blender, blend the dates and milk until completely smooth. This mixture will have a slightly caramelized appearance and consistency.
⏱️ 3 min
- 3
In a separate large bowl, mash the 2 ripe bananas thoroughly with a fork until no large lumps remain. Add the 2 eggs to the mashed bananas and whisk until well combined.
⏱️ 5 min
- 4
Pour the banana-egg mixture into the blended date-milk mixture. Use the immersion blender again to combine all the wet ingredients until smooth and fully incorporated.
⏱️ 3 min
- 5
In another large bowl, combine the all-purpose flour, baking powder, baking soda, and vanilla extract. Sift the unsweetened cocoa powder into the dry ingredients. Mix all the dry ingredients together with a spoon until evenly distributed.
⏱️ 5 min
- 6
Gradually add the dry ingredients to the wet mixture, mixing with a whisk or spatula until just combined. Be careful not to overmix the batter; a few small lumps are acceptable.
⏱️ 2 min
- 7
Chop the bar of dark chocolate into small, bite-sized pieces. Add about 3/4 of the chopped dark chocolate and all of the chopped walnuts to the cake batter. Gently fold them in until evenly distributed throughout the batter.
⏱️ 3 min
- 8
Preheat your oven to 350°F (175°C). Line a standard loaf pan (approximately 9x5 inches) with parchment paper, leaving an overhang on the sides to easily lift the cake out later.
⏱️ 5 min•🌡️ 350
- 9
Pour the cake batter into the prepared loaf pan, spreading it evenly. Sprinkle the remaining 1/4 of the chopped dark chocolate on top of the batter.
⏱️ 2 min
- 10
Bake for 40-50 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should be dark brown, spongy, and moist.
⏱️ 45 min•🌡️ 350
- 11
Once baked, remove the loaf pan from the oven and let the cake cool in the pan for at least 15 minutes before carefully lifting it out using the parchment paper overhang. Transfer to a wire rack to cool completely for at least 15 minutes before slicing and serving. This allows the cake to set and become even more moist.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
No Added Sugar Chocolate Cake
- 1 cup dates, pitted
- 1 cup milk
- 2 ripe bananas, mashed
- 2 eggs
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 bar dark chocolate, chopped
- 1/2 cup walnuts, chopped
Instructions
- 1
Place the pitted dates in a small saucepan. Pour milk over the dates until they are fully submerged. Gently warm the dates and milk over medium-low heat for 5-7 minutes, or until the dates are very soft.
⏱️ 7 min - 2
Remove the saucepan from the heat. Using an immersion blender, blend the dates and milk until completely smooth. This mixture will have a slightly caramelized appearance and consistency.
⏱️ 3 min - 3
In a separate large bowl, mash the 2 ripe bananas thoroughly with a fork until no large lumps remain. Add the 2 eggs to the mashed bananas and whisk until well combined.
⏱️ 5 min - 4
Pour the banana-egg mixture into the blended date-milk mixture. Use the immersion blender again to combine all the wet ingredients until smooth and fully incorporated.
⏱️ 3 min - 5
In another large bowl, combine the all-purpose flour, baking powder, baking soda, and vanilla extract. Sift the unsweetened cocoa powder into the dry ingredients. Mix all the dry ingredients together with a spoon until evenly distributed.
⏱️ 5 min - 6
Gradually add the dry ingredients to the wet mixture, mixing with a whisk or spatula until just combined. Be careful not to overmix the batter; a few small lumps are acceptable.
⏱️ 2 min - 7
Chop the bar of dark chocolate into small, bite-sized pieces. Add about 3/4 of the chopped dark chocolate and all of the chopped walnuts to the cake batter. Gently fold them in until evenly distributed throughout the batter.
⏱️ 3 min - 8
Preheat your oven to 350°F (175°C). Line a standard loaf pan (approximately 9x5 inches) with parchment paper, leaving an overhang on the sides to easily lift the cake out later.
⏱️ 5 min•🌡️ 350 - 9
Pour the cake batter into the prepared loaf pan, spreading it evenly. Sprinkle the remaining 1/4 of the chopped dark chocolate on top of the batter.
⏱️ 2 min - 10
Bake for 40-50 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should be dark brown, spongy, and moist.
⏱️ 45 min•🌡️ 350 - 11
Once baked, remove the loaf pan from the oven and let the cake cool in the pan for at least 15 minutes before carefully lifting it out using the parchment paper overhang. Transfer to a wire rack to cool completely for at least 15 minutes before slicing and serving. This allows the cake to set and become even more moist.
⏱️ 30 min