Almond Flour & Date Chocolate Cake (no dairy no gluten)

In addition to my grandson, I have several friends that avoid gluten and dairy. So I am always on the lookout for new recipes. The main meal usually comes together pretty easily, but the dessert can be a challenge. I honestly hardly ever make dessert. In fact I only have one go-to recipe I only make every 3-5 years. Yup. Not often.
Suddenly a new supper get-together was upon me. I needed to come-up with a dessert idea without gluten and dairy so went through all the recipes I had earmarked to try, and decided to go with this chocolate cake offering from The Conscious Plant Kitchen. For once I followed the recipe the way that it was written. I know - surprising. 

 Then, as she only made suggestions for finishing, I created a simple chocolate drizzle by just winging it. But it you want, she offers a recipe for Vegan Chocolate Ganache on her site. Up to you. I was happy with how I finished it. Note - it is important to use Medjool dates. I found them for a great price at Costco. The dryer generic ones just don't work.

As I thought about how to finish the cake, I discovered a small container of salted caramel cashew-based non-dairy ice cream that hit the mark. I added just a small scoop on the side. The flavours paired really well, so I will use these 2 together in the future. My grandkids are also coming in November, so I will be absolutely making this for them. It really was good.

If you give it a try, be sure and let me know how it turned out.

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Almond Flour & Date Chocolate Cake (no dairy no gluten)

Ingredients - 

1-1/2 C                            Medjool Dates - (do not sub other dates)
1/3 C                               Maple Syrup
1/4 C                               Smooth Peanut Butter
1-1/4 C                            Almond Milk (unsweetened)
2-1/2 C                            Almond Flour
1/2 C                               Unsweetened Cocoa Powder
2 T                                   Flax Meal
1 tsp                                Baking Soda
1 tsp                                Baking Powder

My Dairy Free Chocolate Drizzle - 

1 pkg                               Enjoy Life Semi-Sweet Mini Chocolate Chips (no gluten or dairy) (225g)

1 T                                  Coconut Oil

Small handful of sliver almonds lightly toasted in the oven 

Instructions -

Preheat the oven to 350°F (180°C). Line a 9-inch springform round cake pan with parchment paper, on the bottom and on the sides of the pan. Oil the bottom and sides with cooking oil spray. Set aside.

In a bowl, add dates, cover with boiled water, and set them aside for 5 minutes to soften. Drain the dates over a sieve to discard the water. Place the soaked dates in a food processor with maple syrup, peanut butter, and almond milk. Process on medium-high speed until smooth. Add remaining dry ingredients and blend again until a thick, smooth chocolate cake batter forms. Remove the food processor blade, scrape down any batter that sticks to it into the food processor bowl. Use a rubber spatula to transfer the batter from the food processor to the cake pan.

Bake the cake for 55-65 minutes - foiling the top of the pan after 30 minutes to prevent the cake from darkening or burning on top. Insert a toothpick in the middle of the cake to check the baking time. If the toothpick comes out clean or with a little crumb, it's ok. If it's wet, it needs a longer baking time.

Let the cake cool down for 10 minutes in the pan at room temperature, then run a knife around the cake pan to loosen the cake. Open the springform on carefully to release the cake and place on a cooling rack. Let the cake cool down for 2 hours at room temperature before icing or slicing.

While cake is cooling, add the chocolate chips and coconut oil to a small sauce pan and warm gently on low on the stove top, stirring regularly.  When smooth, set a side for a few minutes to start cooling, but not too long.  With a large spoon drizzle the chocolate back and forth across the cake top, letting it drizzle down the sides.  I went around the cake too, adding a little drizzle on the sides where needed.  Sprinkle the toasted slivered almonds on top. 

Cut in wedges and serve with dairy free ice cream or dairy free whip.