Refined Sugar Free Chocolate Birthday Cake
Servings 8 servings
This healthy refined sugar-free birthday cake is ultra moist, naturally sweetened with fruit, and has rich chocolate peanut butter flavours in every bite! Perfect for a toddler or baby’s first birthday cake, or anytime you want to serve a healthier, but still fudgy and decadent cake! {Gluten-free, Dairy-free, Paleo & Vegetarian}
Ingredients
- 1 cup pitted Medjool dates (8 ounces by weight)
- 1/4 cup water
- 3 large eggs
- 1 cup natural peanut butter
- 1/2 cup unsweetened applesauce
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
For the frosting
- 2-ingredient chocolate frosting (or sub in your favourite frosting)
Instructions
- Preheat oven to 350ºF and grease two 6-inch pans with cooking spray. Line the bottom of the pans with a piece of parchment paper to ensure easier removal.
- In a blender or food processor, combine the eggs, dates, and water and blend using medium speed until smooth. If using a food processor, start with the water and dates only to prevent too much splashing. Add in the eggs once the dates have broken down.
- Next, add in the peanut butter, applesauce, cocoa powder, vanilla, baking powder, and salt and blend again until a smooth batter is formed. If you don’t have a powerful enough blender, you can pour the blended date mixture into a large mixing bowl and then stir in the other ingredients until combined.
- Divide the thick batter among the two prepared pans, and smooth the top with a spatula. They won't be very full, but will rise slightly as they bake. Bake until the centre is slightly firm and springs back when you gently touch it with your finger, about 23-26 minutes.
- Cool completely before removing the cake from the pan. While cooling, prepare desired frosting. Once cool, carefully run a knife along the edges to help it release. Frost with your favourite frosting and serve.
Notes
- Once all of the cake ingredients have been blended, the mixture will be very thick. Use a spatula to spread the mixture into the pans and make it as even and flat as possible since the surface will maintain a similar appearance once cooked (i.e. it doesn’t puff up much).
- This gluten-free birthday cake is not light and fluffy like your typical cake. Instead, it’s more dense and fudgy, almost like brownies. A different texture but still very moist and super delicious!
- It’s a personal preference which frosting you use with this cake. In the pictures, I made it with my 2-ingredient chocolate frosting, and found it to be the perfect combination. You can sub in your favourite frosting if preferred. See the post above for other frosting suggestions.
- This sugar free birthday cake recipe makes the perfect amount for a small family gathering (about 6-8 servings), or if making for a baby or toddler’s birthday. If you want the recipe to make more servings, I recommend doubling the recipe and making a 4-layer cake or two separate 2-layer cakes.
- This cake can be stored at room temperature for 2 days, but for best shelf life I recommend storing it in the fridge, tightly covered, for up to a week.
Nutrition
Calories: 285kcalCarbohydrates: 25gProtein: 11gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 61mgSodium: 209mgPotassium: 419mgFiber: 5gSugar: 17gVitamin A: 119IUVitamin C: 0.1mgCalcium: 103mgIron: 2mg
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