Flourless Chocolate Cake (refined sugar-free)
Total time
Author: Ella Smith
Recipe type: Desserts
Serves: 16 slices
- 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
- Preheat oven to 375 degrees F. and line a springform pan with parchment paper and grease all surfaces with olive oil. Set aside.
- In a food processor, blend ¾ cup dates until thick caramel forms.
- Add 2 avocados, 4 eggs and 1 egg white and blend until smooth.
- Add ¾ cup cacao powder, ¼ cup coconut milk, ¼ cup almond milk, maple syrup, vanilla and salt. Blend until smooth.
- In a heat-safe bowl, melt chopped dark chocolate with coconut oil in the preheated oven or microwave.
- Add melted chocolate to food processor and pulse a few times to combine.
- Transfer batter to a large mixing bowl.
- Add remaining dates to the food processor and blend until caramel forms.
- Add remaining avocados, eggs, egg whites, cacao powder, coconut milk and almond milk to food processor and blend until very smooth.
- Transfer batter to large mixing bowl with previous batch.
- Stir together until evenly combined.
- Transfer batter to lined springform pan.
- Smooth the top with a cake spatula to make even.
- Bake for 45-50 minutes, or until top is dark all over and toothpick comes out of the center clean.
- Once done baking, let cool completely at room temperature or cover and store in the refrigerator until ready to frost.
- TO MAKE FROSTING
- Rinse out food processor.
- Blend dates until caramel forms.
- Add avocados and maple syrup. Blend until smooth.
- Add cacao powder and blend until no lumps remain.
- Once cake is cooled, use cake spatula or frosting knife to frost cake.
- Serve within 4 hours of frosting.
- To store, stick toothpicks around the edge of the cake and cover with plastic wrap.
* Use olive oil to stick parchment paper to the sides of the springform pan.
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/
3.5.3208