Chocolate & Date Purée Cake (Labriski Style)

Ingredients

• 🍯Date purée (Mme Labriski brand)2 cups (500 ml)
• 🥚Eggs2
• 🥥Coconut oil (melted)½ cup (120 ml)
• 🌾Vanilla extract1 tsp
• 🌾Whole wheat flour (or spelt, or half white/half almond flour)1 cup (120 g)
• 🍫Unsweetened cocoa powder½ cup (50 g)
• ⚪Baking soda1 tsp
• ⚪Salt1 pinch
• 🍫Dark chocolate (85% cacao or coconut sugar sweetened, optional)150 g

Method

1. 1Preheat oven to 350°F (175°C). Grease a 20 cm round or 22 cm square baking pan.
2. 2In a large bowl, combine date purée, eggs, melted coconut oil, and vanilla extract. Mix until smooth.
3. 3In another bowl, whisk together whole wheat flour, cocoa powder, baking soda, and salt.
4. 4Fold dry ingredients into wet ingredients until just combined.
5. 5Pour batter into prepared pan and smooth the top.
6. 6Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
7. 7Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
8. 8For ganache (optional): melt dark chocolate and pour over cooled cake, spreading evenly.