three thin slices of chocolate cake, covered with a caramel-style date sauce
Sweets

Satisfy Your Sweet Tooth 

This tender, moist chocolate (or carob) cake will satisfy your craving for something rich and delicious. The date sauce brings a sweet moistness without the fat and sugar of regular frosting, and the added toppings give flavor and eye appeal. Both the cake and the spread freeze well, so this is an easy, make-ahead treat for entertaining. When ready to use, thaw both completely, spread the date mixture evenly over the cake, and sprinkle with toppings for an elegant presentation.

Prep Instructions

  • Yield: 12 (1 slice) servings                                                                

  • Prep Time: 30 minutes                                                                   

  • Baking Time: 35–40 minutes                                                          

  • Total Time: 60–70 minutes                                                             

  • Difficulty Level: Moderate 

Recipe Ingredients

  • 1 cup whole-wheat pastry flour (cake)
  • 1/2 cup white whole-wheat flour (cake)
  • 1 teaspoon baking soda (cake)
  • 1/3 cup cocoa or carob powder (cake)
  • 1/2 teaspoon salt (cake)
  • 1 cup unsweetened soy or almond milk (cake)
  • 1/2 cup + 2 tablespoons maple syrup (cake)
  • 1/2 cup soft dates, pressed down to measure (cake)
  • 1 tablespoon lemon juice (cake)
  • 2 teaspoons flax meal (cake)
  • 1 1/2 teaspoons vanilla (cake)
  • 1/4 teaspoon almond flavoring (cake)
  • 1 cup hot water (date spread)
  • 1/2 cup soft dates, pressed down to measure (date spread)
  • 1/2 teaspoon vanilla (date spread)
  • 1/4 + 1/8 teaspoon coconut flavoring (date spread)
  • 1/3 cup pecans, chopped and roasted (toppings)
  • 1/3 cup unsweetened macaroon coconut, toasted (toppings)
  • 1/3 cup cacao nibs (toppings)

Cooking Instructions

  1. Preheat oven to 350°F. 
  2. Mix all dry cake ingredients together. 
  3. Place milk, syrup, dates, and seasonings in blender, and blend until completely smooth.  
  4. Pour liquid mixture into dry ingredients, mixing just until blended—do not over-mix. 
  5. Cover bottom of nonstick square cake pan with parchment paper or use a silicone cake pan. Pour batter into pan. 
  6. Bake for 35–40 minutes, until toothpick inserted in the center comes out clean. Remove from oven and cool completely. 
  7. For toppings, while cake is baking, toast nuts and coconut separately (their cook times differ). 
  8. For date spread, combine water, dates, and seasonings, and blend until completely smooth and creamy. 
  9. After cake has cooled, spread date mixture on top and sprinkle with nuts, coconut, and cacao nibs. Or place cake slices on plates, drizzle with date mixture, and top with nuts, coconut, and cacao nibs. 

Nutritional Data

Calories: 236.50
Fat: 9.05 g
Saturated Fat: 2.72 g
Cholesterol: 0 mg
Sodium: 200.56 mg
Carbohydrates: 37.98 g
Fiber: 7.09 g
Sugars: 20.49 g
Protein: 4.5 g
Eat Plants Feel Whole book cover
This Recipe and Others Are Featured In

Eat Plants Feel Whole

Learn how you can improve your health prospects by adopting a simple plant-based lifestyle.