Jessica's Chocolate Date Cake.

This easy to make Chocolate Date Cake is the latest favorite of my chocolate loving husband! It is moist, rich and yes, easy to make. Oh did I also mention it is whole grain and no refined sugar? 

Chocolate Date Cake was on the menu for dessert one night for our dinner and a movie family gathering.  

It was warm, and chocolate-y and so delicious! It was also made with whole wheat flour and maple syrup along with the dates. All of the ingredients are whole food ingredients, and easy to use pantry staples. And it has been made several times by both families. Sometimes topped with "extras" and sometimes not. And now it is time to share this jewel of a cake that any one who enjoys moist chocolate cake will love! 

So delicious it does not need a frosting.

But a bit of whipped cream or ice cream is the usual way it is enjoyed by my husband. Baked in an 8-inch pan it keeps very well due to the moist dates that are a part of the batter. Actually it will keep longer than it will last...making it perfect to bake up and have something delicious to offer after dinner or for after school snacks. Since it is whole food ingredients, with no refined sugar, it won't spoil any dinner appetizes. I bake this and then cover well. My husband serves himself. He often enjoys his dessert in the late afternoon after working outside on our property. 

Of course for those who cannot leave well enough alone! 

You could always sprinkle a few chocolate chips over the batter before baking, but do remember they may sink to the bottom. Another idea for a super easy glaze, when the cake comes out of the oven, sprinkle with a handful of chocolate chips and once melted, gently spread over the top of the warm cake. Walnuts over the top of the batter before baking would be lovely as well. You might want to sprinkle the top of the cake with a cinnamon streusels before baking. We have enjoyed it with many of these ideas! But I usually bake it plain as my own cake eater loves his ice cream!

One additional thought on this recipe:

You will want to bake this cake for the full amount of baking time suggested. Taking into consideration the differences from oven to oven, do use a toothpick to test for doneness. You will want the toothpick or tester to come out clean with no traces of cake batter attached. 

Ingredients for this recipe:

• whole dates
• eggs
• maple syrup
• vanilla 
• olive or avocado oil
• whole wheat flour
• cocoa powder
• baking powder
• baking soda 
• salt

You will also need the following:

• stick blender or countertop blender
• medium mixing bowl
• measuring cups
• measuring spoons
• whisk
• silicone spatula
• 8 inch baking pan

Now we are ready to begin!

Jessica's Chocolate Date Cake

from my daughter Jessica

350-degree oven

12 Medjool dates

1 c boiling water

3 eggs

1/2 c maple syrup

1 t vanilla

1/4 c light olive oil or avocado oil - we used avocado oil

1 c whole wheat flour - we use sprouted whole wheat flour

1/2 cocoa powder

1 t baking powder

1/2 t baking soda

1/2 t salt

Pit the Medjool dates, place them into the mixing bowl and cover with the boiling water. Let rest until barely warm. 

Once cooled, puree the dates and water together to make a date paste. Use the method you prefer. I have used a stick blender. 

Using the same mixing bowl, return the date paste to the mixing bowl. Add all the remaining ingredients. Using a whisk mix until the batter is smooth.

Pour batter into a prepared 8X8 baking pan. If baking in a glass pan, bake for 40 minutes. If using a metal pan, bake for 35-45 minutes. Do test for doneness!

Let cool and serve. 

Storage options for Jessica's Chocolate Date Cake. Cover well and store at room temperature for up to three days. For longer storage time, store in the refrigerator or you may cut and wrap to store individual pieces in the freezer. 

UPDATE:  For your convenience, a "copy and paste" version of Jessica's Chocolate Date Cake has been included below. 

#wholefoodingredients

#scratchmadefoodforyourfamily

#WholeWheatThat’sGoodToEat!

You may also enjoy:

Mocha Date Cake. 

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Printable "copy and paste" version:

Jessica's Chocolate Date Cake

from my daughter Jessica

350-degree oven

12 Medjool dates

1 c boiling water

3 eggs

1/2 c maple syrup

1 t vanilla

1/4 c light olive oil or avocado oil - we used avocado oil

1 c whole wheat flour - we use sprouted whole wheat flour

1/2 cocoa powder

1 t baking powder

1/2 t baking soda

1/2 t salt

Pit the Medjool dates, place them into the mixing bowl and cover with the boiling water. Let rest until barely warm. 

Once cooled, puree the dates and water together to make a date paste. Use the method you prefer. I have used a stick blender. 

Using the same mixing bowl, return the date paste to the mixing bowl. Add all the remaining ingredients. Using a whisk mix until the batter is smooth.

Pour batter into a prepared 8X8 baking pan. If baking in a glass pan, bake for 40 minutes. If using a metal pan, bake for 35-45 minutes. Do test for doneness!

Let cool and serve. 

Storage options for Jessica's Chocolate Date Cake. Cover well and store at room temperature for up to three days. For longer storage time, store in the refrigerator or you may cut and wrap to store individual pieces in the freezer. 

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