Flourless Chocolate Cake (refined sugar-free)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Desserts
Serves: 16 slices
Ingredients
  • 1¼ cup pitted medjool dates
  • 4 ripe avocados, pitted and sliced
  • 7 large eggs
  • 2 large egg whites
  • 1½ cup unsweetened cacao powder (or sub cocoa powder)
  • ½ can full-fat coconut milk
  • ½ cup unsweetened almond milk
  • ⅓ cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon salt
  • 1 ounce 85% dark chocolate, chopped and melted
  • 1 Tablespoon coconut oil, melted
  • FROSTING
  • ½ cup medjool dates, pitted
  • 2 ripe avocados, pitted and sliced
  • ½ cup pure maple syrup
  • ⅓ cup unsweetened cacao power
Instructions
  1. Preheat oven to 375 degrees F. and line a springform pan with parchment paper and grease all surfaces with olive oil. Set aside.
  2. In a food processor, blend ¾ cup dates until thick caramel forms.
  3. Add 2 avocados, 4 eggs and 1 egg white and blend until smooth.
  4. Add ¾ cup cacao powder, ¼ cup coconut milk, ¼ cup almond milk, maple syrup, vanilla and salt. Blend until smooth.
  5. In a heat-safe bowl, melt chopped dark chocolate with coconut oil in the preheated oven or microwave.
  6. Add melted chocolate to food processor and pulse a few times to combine.
  7. Transfer batter to a large mixing bowl.
  8. Add remaining dates to the food processor and blend until caramel forms.
  9. Add remaining avocados, eggs, egg whites, cacao powder, coconut milk and almond milk to food processor and blend until very smooth.
  10. Transfer batter to large mixing bowl with previous batch.
  11. Stir together until evenly combined.
  12. Transfer batter to lined springform pan.
  13. Smooth the top with a cake spatula to make even.
  14. Bake for 45-50 minutes, or until top is dark all over and toothpick comes out of the center clean.
  15. Once done baking, let cool completely at room temperature or cover and store in the refrigerator until ready to frost.
  16. TO MAKE FROSTING
  17. Rinse out food processor.
  18. Blend dates until caramel forms.
  19. Add avocados and maple syrup. Blend until smooth.
  20. Add cacao powder and blend until no lumps remain.
  21. Once cake is cooled, use cake spatula or frosting knife to frost cake.
  22. Serve within 4 hours of frosting.
  23. To store, stick toothpicks around the edge of the cake and cover with plastic wrap.
Notes
* Use olive oil to stick parchment paper to the sides of the springform pan.
Nutrition Information
Serving size: 1 slice (1/16 recipe) Calories: 328 Fat: 20.1 Carbohydrates: 37.8 Sugar: 23.1 Sodium: 125.4 Fiber: 9.8 Protein: 7.2
Recipe by Wake Up to Waffles at https://wakeuptowaffles.com/flourless-chocolate-cake-refined-sugar-free/