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If you make this moist chocolate date cake yourself, don’t forget to use the hashtag #natteats and tag @natteats so I can see your creations! Feel free to reach out via email or leave a comment too. If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe!
Moist Chocolate Date Cake. Incredibly moist, rich and perfectly sweet. Made gluten-free and refined sugar-free. This cake is perfect for a snack, afternoon coffee dessert or even a breakfast!
Dates, coffee and cocoa makes the most perfect chocolate cake. Dates are naturally very sweet that’s why there’s no need of adding tons of sugar!
MOIST CHOCOLATE DATE CAKE INGREDIENTS
pitted dates – I love medjool dates since they’re soft and sweet which is perfect for this chocolate cake
strong brewed coffee or espresso
coconut sugar
eggs
pure vanilla extract
avocado oil or coconut oil
gluten-free flour blend, all-purpose or whole wheat
cocoa powder
baking soda
dark chocolate chunks (optional)
COFFEE DATE PASTE
Date paste makes this cake incredibly rich, moist and sweet! To make it, in a high-speed blender or food processor combine hot freshly brewed strong coffee or espresso with dates and coconut sugar. Blend until smooth and creamy!
TIPS FOR MAKING THIS RECIPE
Use medjool dates if possible. They’re big, soft and super sweet! Perfect for this chocolate cake.
Coffee. Use a cup of strong brewed coffee or an espresso. Make sure the coffee is hot, it helps the dates soften!
Oil. I would recommend using avocado oil since it’s very neutral in taste. If using coconut oil, you will be able to taste a little coconut flavor.
Flour. I love using this gluten-free flour blend for gf baking. Other gf option that works great is 1 cup of almond flour and 1/2 cup tapioca. The almond flour will make the cake even more moist. You can also use all-purpose or whole-wheat.
Do you love healthy gluten-free cakes? Check out some of my favorites:
healthy vegan chocolate cake
paleo lemon raspberry cake
paleo blueberry cake
healthy pumpkin bundt cake
If you make this moist chocolate date cake yourself, don’t forget to use the hashtag #natteats and tag @natteats so I can see your creations! Feel free to reach out via email or leave a comment too. If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe! 
Ingredients
1/2 cup pitted medjool dates, packed tight
1 cup strong brewed coffee or espresso, hot
1/2 cup coconut sugar
2 eggs, large
1 tsp pure vanilla extract
1/3 cup avocado oil or coconut oil, melted and cooled
1 1/2 cup gluten-free flour
1/4 cup cocoa powder
1 tsp baking soda
1 tsp apple cider vinegar or lemon juice
1/2 cup dark chocolate chunks (optional)
Instructions
- Preheat oven to 350 F. Line the bottom of 8 inch cake pan with parchment paper and grease the sides.
- Add dates, hot coffee and coconut sugar into a food processor or high speed blender and blend until smooth.
- Add eggs, vanilla and oil and blend until combined.
- In a large bowl, stir together flour, cocoa powder and baking soda. Pour batter into the batter mixture and stir just until combined, don't over mixed. Pour the batter into the prepare cake pan and bake fir 30-35 minutes. Cool on a wire rack.
Ingredients
1/2 cup pitted medjool dates, packed tight
1 cup strong brewed coffee or espresso, hot
1/2 cup coconut sugar
2 eggs, large
1 tsp pure vanilla extract
1/3 cup avocado oil or coconut oil, melted and cooled
1 1/2 cup gluten-free flour
1/4 cup cocoa powder
1 tsp baking soda
1 tsp apple cider vinegar or lemon juice
1/2 cup dark chocolate chunks (optional)
Instructions
- Preheat oven to 350 F. Line the bottom of 8 inch cake pan with parchment paper and grease the sides.
- Add dates, hot coffee and coconut sugar into a food processor or high speed blender and blend until smooth.
- Add eggs, vanilla and oil and blend until combined.
- In a large bowl, stir together flour, cocoa powder and baking soda. Pour batter into the batter mixture and stir just until combined, don't over mixed. Pour the batter into the prepare cake pan and bake fir 30-35 minutes. Cool on a wire rack.