Chocolate Date Cake
Moist chocolate date cake made with Medjool dates and no added sugar. An easy, healthy dessert that’s rich and fudgy you'll make on repeat!
Servings: 1 loaf cake
Equipment
- 1 Loaf pan
- non-stick baking paper
- Blender
- Mixing bowl
Ingredients
- 15 medjool dates
- 1 cup warm milk
- 1 ¼ cup plain flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3 tbsp cocoa powder
- 2 eggs
- Chocolate chips
Instructions
- Remove the pits from the dates and place them in a deep bowl. Pour the warm milk over the dates and let them soak for 20 minutes to soften.
- After 20 minutes, add the soaked dates and milk to a blender and blend until completely smooth.
- Pour the mixture into a mixing bowl, add the remaining ingredients, and mix until just combined. Be careful not to overmix.
- Preheat the oven to 180°C (350°F).
- Lightly grease a loaf pan or line it with non-stick baking paper. Pour the batter into the pan, gently spread it out evenly, and tap the pan on the worktop to remove any air bubbles. Sprinkle extra chocolate chips on top if desired.
- Bake for 30–35 minutes. Check at 30 minutes by inserting a skewer — it should come out mostly clean. A little melted chocolate is fine, but there should be no raw batter. Avoid overbaking, as this can dry the cake out.
- Allow the cake to cool for 10–15 minutes before slicing and enjoying.
