To celebrate my birthday, here’s an oat-free, nut-free adaptation of Katie Mae’s Chocolate Cake, sweetened with only dates and date sugar. It’s rich and fudgy, ideal for those of us who prefer fruit-sweetened desserts over the more processed variety.
- 2 1/4 cups water
- 1 1/2 tbsp ground flax
- 1 tbsp apple cider vinegar
- 1 tbsp vanilla extract
- 24 oz. medjool dates, pitted (about 30)
- 2 cups unsweetened applesauce
- 1 1/3 cups millet flour
- 1 1/3 cups brown rice flour
- 1/2 cup tapioca starch
- 2 tsp xanthan gum
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 cup cocoa powder
- 1/2 cup date sugar
Line two 9″ cake pans with parchment paper, covering the bottom as well as the sides. In a high-powered blender, combine water, flax, vinegar, vanilla, dates and applesauce. Let the mixture soak for at least 30 minutes before blending so the dates can soften.
In a large bowl, whisk together millet flour, rice flour, tapioca, xanthan and baking powder and soda. Add cocoa powder and date sugar and mix well.
Preheat oven to 375. Blend wet ingredients and add to dry. Mix well with a spatula. Divide batter between the pans (about 4 cups in each; batter will be thick). Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
Let cool in the pans for 30 minutes, then lift out by the parchment and let cool completely. Top with a triple batch of Chocolate Orange Frosting.