This is one of my most popular recipes. Believe me, it’s much better than a regular cake with refined sugar and flour. This recipe is both refined sugar-free and gluten-free, making it a healthy cake.

Ingredients:

1 cup almond flour (If you can’t find it ready-made, you can grind almonds in a coffee grinder or a powerful food processor. Don’t grind for too long, it might turn into a paste 🙂
1.5 tablespoons coconut flour (now available in many supermarkets)
½ packet baking powder
2 tablespoons raw cocoa (if using packaged cocoa from supermarkets, use 1 tablespoon)
2 eggs
½ cup milk – you can also use plant-based milk if you prefer. 2 tablespoons melted coconut oil (or any other oil you prefer)
10 pitted dates and two handfuls of dried mulberries (I put the dates and mulberries in a bowl, add enough boiling water to cover them, and let them sit for 20 minutes. After the dried fruits soften, I blend them in a food processor without discarding the water to obtain the syrup that will be used instead of sugar)

Recipe

We beat the egg well and add our syrup. Then we add the milk and oil. Finally, we add all the other dry ingredients, mix until homogeneous, and bake in a preheated oven at 160 degrees for 45-50 minutes. When you insert a toothpick into the center and it comes out dry, your cake is done.

This is not a very sweet cake. Dark chocolate lovers may like the cake at this sweetness level. If you are a milk chocolate lover, I recommend increasing the amount of dates and mulberries by half. I think this chocolate example will help you with the taste. I hope you like it as much as I do.

#healthydessert #sugarfree #sugarfreecake #glutenfree