Gluten-free, sugar-free, and lactose-free cake. Even though the cake is free of wheat flour, sugar, butter, and milk, you can still get a great result.
Recipe for sugar-free cake
Gluten-free, sugar-free, and lactose-free cake. Although the cake is free from wheat flour, sugar, butter, and milk, you can still achieve a great result.
I made this cake for a lovely friend who is allergic to gluten and lactose. It certainly won’t be the last time we make this cake.
I’m not a fan of dates myself, but their taste doesn’t come through, so now I’ve found a way to eat dates.
Servings: people
Sugar-Free Cake
Gluten-free, sugar-free, and lactose-free cake. Even though the cake is free of wheat flour, sugar, butter, and milk, you can still get a great result.
Ingredients
- 110 gram Dark chocolate Minimum 75% - I used 82% for this recipe
- 100 gram Coconut Oil
- 150 gram Dates Pitted and preferably soft
- 100 gram Water About
- 3 pcs. Egg
- 25 gram Cocoa powder
- 1 pinch Salt Good flake salt
- Raspberry For decoration
Instructions
- Melt coconut oil with the chocolate in a bowl over a water bath.
- Put dates and water in a blender. Blend thoroughly until you have a fine puree.
- Add your puree, eggs, salt, and cocoa powder to the bowl with the chocolate mixture.
- Stir well until you have a fine and uniform mass. Pour the mixture into a springform pan.
- Bake the cake in the oven for 20-25 minutes at 175 degrees Celsius (347 degrees Fahrenheit) fan.
- The cake must cool before it is eaten.
- It resembles a brownie in texture and certainly doesn't get worse if you let it stand until the next day.
Notes
I used a 22 or 24 cm springform pan for the recipe. It's too large, as I found my cake to be too low. Next time, I think I'll use a 15-18 cm instead and give it 5 more minutes in the oven.