The cake does not have oil or fat, does not have gluten, and has no eggs. Okay, it does not have anything worthwhile. Don’t make it. But, yes. If you want to eat cake guilt-free, and you want to enjoy chocolate in its most delicious form, then make this. (I have made a similar cake earlier too).
This is another version.
5 cups Oat Flour
5 cups Milk (room temp)
1/8 cup sugar
½ cup cocoa powder
10 dates, pitted
1 tbspn baking powder
125 g Coconut cream (room temp)
75 g powdered sugar
Chocolate chips (dark/milk/white)
Preheat the oven to 180 C
In a small microwave-safe bowl, place the dates and warm them in the microwave for 30 seconds, just to soften them.
In a medium-sized mixing bowl, add the flour, baking powder, sugar and cocoa powder, and mix them thoroughly.
In a blender, place the softened dates and milk, and blitz till a loose paste/liquid is formed.
Mix the liquid into the flour mixture, and fold gently till everything is combined.
Line a 4-inch tin with parchment and bake for 25-30 minutes, till a toothpick inserted in the center comes out clean.
For the frosting, take room temp coconut cream, combine the powdered sugar gently, and spread the mixture between the layers and, also on the top.
Top off the cake with chocolate chips.
Serve chilled or after an hour or so, leaving the cake to set.
Use any dates you can lay your hands on.
The measurement of the ingredients make 1 cake. So, if you want another layer, repeat the process.
So, what did you do for Christmas and New Year? Ours was simple and serene. We baked cakes, ate lots of goodies and relaxed quite a bit. No, it was not hectic. This is the cake we made for Christmas. For new year, we made a simple biscuit cake; does not need detailing at all.
1 cup oat flour
1 cup roasted almond flour
5 heaped tspns whole wheat flour
2 heaped tbspns of dark, unsweetened cocoa (powder)
A pinch of salt
1 heaped tspn baking powder (double action)
3 heaped tspns of dark brown sugar
1 cup buttermilk
½ cup vegetable oil
1 tspn vanilla extract
½ cup fresh pomegranate juice
1 tbspn natural honey
For the frosting:
250 g unsalted butter
2 tbspn natural honey
Seeds from half a pomegranate
Preheat the oven to 170C
In a bowl, sift the flours, baking powder and salt, and mix in the sugar.
In another bowl, combine the wet ingredients (buttermilk, oil and vanilla extract) and keep ready.
Combine the wet ingredients into the dry and mix thoroughly until homogenous.
This mixture makes 3 6-inch cakes. (i.e., if you feel this should be one layer, then make this mixture 3 times.)
Bake each layer for 35-38 minutes, till a skewer inserted comes out clean
Meanwhile, combine the pomegranate juice and honey in a small saucepan, and reduce it to half by simmering the mixture gently. Take the mixture off the stove and cool the reduction for 5-7 minutes
While the cakes are still warm (but not hot) out of the oven, make some holes in the cakes with a toothpick, and pour the reduction over the layers quite generously.
While the cakes are cooling down, make the frosting by first whisking the butter till it is pale;
Add honey and vanilla extract, and leave the mixture aside.
Finely chop the white chocolate, and melt it in the microwave in 15-20-second intervals, very carefully.
Combine this molten chocolate with the butter mixture and whisk again till everything is combined well.
Now frost the cooled cakes, layer-by-layer, and then the layers placed together, on a turntable.
Line the top of the cake with pomegranate seeds
Let the cake chill in the fridge for 30 minutes, before serving.