- 2 cups of wholemeal spelt flour
- ½ cup of raw cacao powder, unsweetened
- 1 tsp of gluten free baking powder (make your own with brown rice flour, cream of tartar and bicarbonate of soda)
- 1 pinch of good quality salt (e.g. pink Himalayan)
- 1 tsp of pure vanilla bean, ground (unsweetened)
- 1 cup of date syrup
- 1 cup of plant based yoghurt
- 3 eggs
- ½ cup of coconut oil
- 1 cup of Medjool dates, pitted and soaked for at least 15 minutes
- ¼ cup of raw cacao powder, unsweetened
- 3 TBSP of avocado
- ¾ – 1 cup of plant based milk
- Preheat your oven at 170 degrees and prepare your baking dish with baking paper.
- For the base: Mix your flour, cacao powder, baking powder, salt and vanilla in a large bowl.
- Add your wet ingredients and combine with your dry cacao-flour mixture until well combined.
- Pour your chocolate batter into your prepared baking dish and bake for about 30-35 minutes (depending on your oven – it takes 30 minutes in mine).
- To make your frosting: While your chocolate cake is baking, drain your dates and discard the date water.
- Add your drained dates, cacao powder, avocado and half of the milk to a high-speed blender and start processing to a rough mixture.
- Scrape down the sides and lid, and add the other half of your milk processing until all ingredients are well combined and you have a thick, creamy consistency.
- Let your cake cool before spreading the frosting on top of your base. Sprinkle with little dark chocolate hearts and enjoy!