Tag Archives: chocolate

Chocolate Layer Cake (Gluten-free, Eggless, Oil-free)

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.

glutenfree-cake_1 glutenfree-cake_2


  1. 5 cups Oat Flour
  2. 5 cups Milk (room temp)
  3. 1/8 cup sugar
  4. ½ cup cocoa powder
  5. 10 dates, pitted
  6. 1 tbspn baking powder


  1. 125 g Coconut cream (room temp)
  2. 75 g powdered sugar
  3. 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.



  1. Use any dates you can lay your hands on.
  2. The measurement of the ingredients make 1 cake. So, if you want another layer, repeat the process.
  3. Powdered brown sugar also works well.

Pumpkin + Chocolate Raw Cake



1. 300 g pumpkin, washed, peeled and grated

2. 2 tbspns raw cacao powder

3. 1 ½ tspn vegetable oil (for brushing)

4. 2 tbspns honey

5. 3 tbpns raw cane sugar

6. 1 ½ tbspn almond flour

7. 250 g almonds

8. 80-100 g hazelnuts

9. 70 g dates (any dates will do, but make sure you deseed them)

10. 1 tspn salt (optional)


–        Soak the almonds in room temp water for about 30 minutes. Also soak the dates in warm water for about the same amount of time.

–        Drain the almonds thoroughly, and blend them to powder, along with the hazelnuts. Separately blend the dates till a paste, and combine the paste with the nut-mixture. Make a dough. This is the base of your cake. Press this mixture onto a lined(I used butter-paper brushed with vegetable oil) spring-form cake tin, and freeze it while you make the filling

–        For the filling, place the grated pumpkin, cacao powder, almond flour, honey and palm sugar in the blender, and blend till a smooth paste is formed. (salt also, if you are using)

–        Remove the cake tin from the freezer and pour the mixture carefully over the base, level it out, and chill in the freezer for about 3 hours or a little more.

–        Remove from the freezer just about 10 minutes before you want to eat it.  

Raw Chocolate Bars


I started writing a year back, around the first week of January (2013). I loved cakes, chocolates and anything sweet. I did not care for raw food or healthy food in the real sense. A year in food and everything related, like weight-loss, healthy eating and much more, has changed my perspective on food altogether.


I made raw chocolate bars (no cooking involved), celebrating the end of another glorious year and the impending start of a fabulous one. You could easily make this a vegan recipe, though mine is not. However, do make sure you use high quality chocolate and that too of high percentage of cocoa. I use the really intense ones, and then mellow it down by adding honey.

  1. 100 g almond flour
  2. 100 g peanut flour
  3. 70 g prunes
  4. 30-50 g white butter
  5. 30 g honey
  6. A pinch of salt
  7. 70 gm dark chocolate (really good quality, 80%)


–          Soak the prunes in hot water for 10 min, and blend them till they become soft puree. Do not add water while making them into a puree. They will turn out just as needed.

–          Add this to a bowl that has the both the flours and a pinch of salt in it.

–          Mix together to form a soft dough

–          Place in the freezer for 30-35 min, and remove to cut them into bars. Meanwhile, melt your chocolate on a double boiler (don’t forget adding a small knob of butter while melting the chocolate)

–          Work around quickly with the cut out bars, and coat them with the melted chocolate.

–          Freeze them again, this time for an hour, so that they solidify well.