By the Gracious Vegan
This miraculous concoction has no butter, oil, eggs, or sugar. The almond flour is the key for moisture and texture, and the dates kick in the sweetness. The result is a dense but not gooey cake—to me, that’s perfect.
Preheat oven to 325°F. Grease an 8" round cake pan lined with parchment paper.
Sift these ingredients into a medium/large bowl.
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
Add the flour and salt into the sifted ingredients, stir or whisk them together, and set aside.
1.5 cups almond flour (superfine or fine is best for the texture)
Place the dates and liquids in a blender. Blend until a smooth paste forms.
1.5 cups packed pitted dates
3/4 cup water
1/3 cup nondairy milk
Blend the following ingredients into the date paste for about 30 seconds so that the thickeners are activated.
1 Tablespoon cornstarch
2 teaspoons vanilla
1/4 teaspoon xanthan gum
Add the wet mixture to the dry mixture and stir until smooth. Spread the batter in the pan.
Bake for 30-35 minutes, or until a toothpick comes out clean. Let cool for at least 10-15 minutes before serving so that it has time to set.
Serve at room temperature or chilled. Serve with fruit, date-sweetened Vegan Whipped Cream, toasted nuts, and/or chocolate banana ice cream.
Timing: About 50 minutes total, then cooling time
Nutrition: Whole-food unprocessed WFPBNO