My family came round for a gathering last night. My family are difficult to feed. Restaurant owners probably email each other photos of us, with messages like “If you see this family approaching, tell them you’re closed due to bubonic plague.”
I won’t bore you with the list of things we can’t eat between us, but here’s a cake that nearly all of us could eat (sorry, Dad! Hope the mango and pomegranate substitute was ok…)
What hasn’t this cake got in?
- Refined sugar
- Cow’s dairy
What has it got, then?
- 100 grams pitted dates, chopped
- 125 millilitres warm water
- 3 eggs
- 110 grams butter (I used goat butter as the birthday girl doesn’t eat cow dairy)
- 1 teaspoon vanilla essence
- 1 ripe banana
- 75 grams Doves Farm gluten free, self raising flour
- 75 grams cocoa powder
- 1/2 teaspoon cinnamon
- Generous flourish of freshly grated nutmeg
Topping recipe link:
I topped the cake with an AMAZING, creamy mousse from Chocolate and Carrots blog although, it being a chilly UK February, and me only reading the recipe properly 5 minutes before cooking, I didn’t bother putting the coconut milk in the fridge…
- Soak chopped dates in the warm water for approx 10 minutes
- Preheat the oven to gas mark 4/180C/350F
- Grease and line a 21cm cake tin (I used a springform tin)
- Melt butter gently in small saucepan or microwave
- Put dates (including their soaking water) and banana in blender and process until very smooth
- Whisk eggs in a large bowl, stir in date mixture then mix in melted butter
- Sieve in flour, cocoa powder and spices and mix thoroughly
- Dollop mixture into cake tin and smooth top
- Bake in your preheated oven for 30 minutes or until a skewer comes out clean when inserted in the middle.
- Cool thoroughly before adding the topping if you’re using the mousse recipe link above.
So what does a chocolate cake taste like without refined sugar, wheat or cow’s dairy? This one tasted great. Moist cake and dreamily creamy topping. The sugar-eating contingent at the table came back for seconds, so it can’t have been too “worthy”.
Little L’s verdict?
“Can I have some more?”
The recipe is one I’ve come to after trying various paleo cakes, although my recipe isn’t strictly paleo. The topping is. Having licked out the blender (all in the name of scientific investigation), I can definitely vouch for it as a standalone dessert. It may even get a post to itself some time…
You could easily make this completely dairy free by using coconut oil in place of the butter. The flour could be replaced by ground almonds or coconut flour to make it grain-free.
Thanks to Caroline of Chocolate and Carrots for the oh-so-moreish mousse recipe…