This eggless chocolate date cake is super moist, rich, delicious, and naturally sweet, prepared entirely without refined sugar.
Made using whole wheat flour, Medjool dates, unsweetened cocoa powder, vanilla, cinnamon, crunchy almonds, and dark chocolate chips, this easy cake recipe is a perfect example of a healthy chocolate cake which looks decadent, tastes indulgent, but is actually wholesome.
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Table of contents
Every bite of this egg-free chocolate cake is bursting with chocolatey goodness. And after eating this cake, you will have no guilt. What else can we want in a chocolate dessert?
Whether you are looking for a vegan chocolate cake, a plant-based dessert, a refined sugar-free chocolate cake, or a guilt-free chocolate cake, this foolproof chocolate cake ticks all the boxes.
This easy-to-make cake is perfect for a cozy weekend baking, a family dessert, or just for a special occasion cake, and is loved by everyone.
About Chocolate Date Cake
This chocolate date cake is a healthy, eggless chocolate cake as it uses natural sweeteners like dates, making it refined sugar-free. It is dairy-free, egg-free, and vegetarian-friendly!
This eggless chocolate date cake is the ultimate healthy chocolate dessert, which is naturally sweetened and perfect for beginners or experienced bakers.
It’s made with whole wheat flour, Medjool dates, a hint of cocoa, and a touch of warming cinnamon powder, which gives it a soft, chocolatey flavor that everyone will love.
Thanks to the soft dates, yogurt, and cocoa powder, it’s naturally moist, soft, and decadent.
The combination of whole wheat flour and yogurt gives this chocolate cake a soft, melt-in-your-mouth texture. While the unsweetened cocoa powder adds chocolate flavor, cinnamon adds warmth, almonds add a nutty crunch, and dark chocolate chips add chocolate indulgence.
This recipe works as a dairy-free chocolate cake, as I used plant-based milk and yogurt, and oil instead of butter. However, you can also use regular milk, dairy yogurt, and melted butter in this cake recipe—it will work just fine.
This vegan-friendly cake is perfect as a dessert, a snack, or a treat to enjoy with your coffee. Serve it as a birthday chocolate cake, party cake, or weekend baking treat, this chocolate cake never disappoints. If you don’t tell your guests that it’s sweetened with dates, they won’t believe you.
Also, this cake is easy to customize, so feel free to swap ingredients like whole wheat flour with all-purpose flour or gluten-free flour to make it gluten-free. Swap almonds with walnuts or hazelnuts, or omit the nuts entirely. Instead of chocolate chips, real dark chocolate can also be used to make it more indulgent. There are endless variations to make it your favorite.
Why You’ll Love the Recipe
This Chocolate Date Cake
✔️ is easy and simple
✔️ is perfect for beginners
✔️ is moist and rich:
✔️ is healthy and wholesome
✔️ uses plant-based ingredients
✔️ is Versatile
✔️ is suitable for many diets.
✔️ is allergy-friendly
Ingredients
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Dates - I have used 1 ½ cups of Medjool dates to naturally sweeten the cake and make it chewy. You can also use any soft variety of dates.
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Milk - 1/2 cup of hot milk is used for soaking dates, and room ½ cup of room temperature milk is used in the batter to adjust the consistency. You can use both dairy or plant-based milk here.
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Plain Yogurt - It keeps the cake moist and soft. Dairy or plant-based yogurt both work here. For a protein boost, you can also use Greek yogurt.
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Oil - Neutral oil gives this cake richness and shine. while keeping it vegan. If you are not into a vegan diet, then feel free to use the same amount of melted butter.
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Flour - I used whole wheat flour to make the wholesome base, but all-purpose flour can also be used in this recipe.
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Unsweetened Cocoa Powder – Added for delicious chocolatey flavor.
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Baking Soda – It helps the cake rise.
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Baking Powder – Keeps the cake light and adds a fluffy texture.
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Salt – A pinch of salt balances the sweetness of this cake
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Cinnamon Powder – Added for warming flavor, and it also enhances the chocolate flavor.
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Vanilla Extract – It shines chocolate flavor with subtle aroma.
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Almonds - I added chopped almonds for a nutty crunch. Adding almonds in this recipe is totally optional, you can also use other nuts of your choice, or completely omit them.
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Dark Chocolate Chips or Chunks – This is again an optional ingredient added for extra indulgence.
How to Make
Making this cake is very simple.
Remove the pits from the dates, and soak them in hot milk. Once the dates are soft, add them to a blender with milk and yogurt and blend until smooth. Transfer this smooth paste to a large bowl.
Add oil and vanilla extract and whisk until combined. Sift together whole wheat flour, cocoa powder, baking soda, baking powder, salt**, and cinnamon powder.
Gently fold dry ingredients into the wet mixture. Slowly add ½ cup milk, just enough to make a smooth batter. Fold in almonds and chocolate chips. Do not overmix.
Grease and line a cake tin. Pour the batter and smooth the top. Tap the pan to release air bubbles. Sprinkle remaining almonds and chocolate chips.
Bake in a preheated oven 180°C (350°F) for 50–55 minutes or until a toothpick comes out clean.
Cool at least 15 minutes before slicing. Dust with cocoa powder if desired. Serve warm for soft slices or cooled for firmer pieces.
Enjoy with coffee or warm milk for a perfect clean eating chocolate cake experience.
Variations
Other nuts
For a variation and different crunch, you can swap almonds with chopped walnuts or chopped hazelnuts.
Banana Date Chocolate Cake
To make the banana dat cake version, add 2 ripe bananas to the blender along with soaked dates and yogurt. In this recipe, you might not need to add any milk or very less while making the batter. So add accordingly.
Real Chocolate
Instead of dark chocolate chips, you can add chopped dark chocolate for a deeper and richer chocolate flavor.
Frosting
If you are making a birthday chocolate cake, then you can also frost this cake with dairy-free ganache to make it a celebration cake.
Serving Suggestions
Just like all chocolate cakes, it makes a perfect treat for family dessert, holiday dessert, or even a party cake to serve at get-togethers, or brunches. It’s a lovely dessert for your guests at brunch.
Simply slice and serve with a hot cup of cafe mocha, hot chocolate, warm milk, or with a scoop of vanilla ice cream for an extra indulging treat.
When serving at brunch parties, you can also pair it with other healthy chocolate desserts like Chocolate Lava Cake, Chocolate Crepes, Banana Chocolate Muffins, Eggless Chocolate Mousse, 2-Ingredient Chocolate Cookies, Chocolate Hazelnut Bliss Balls, and Chocolate Banana Bread.
Storage Suggestions
This cake keeps well for up to 3 days when stored in an airtight container at room temperature.
For longer shelf life, you can refrigerate it for up to a week. Enjoy it chilled or bring to room temperature before serving.
You can also freeze slices for up to 2 months, but the texture won’t be the same.
Tips and Tricks to make the Best Chocolate Date Cake
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Dates: Use Medjool dates or soft dates for natural sweetness and a chewy texture.
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Sifting: Make sure to sift unsweetened cocoa powder and flour to avoid lumps.
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Mixing: After combining dry ingredients, mix only until well combined. Don’t overmix to maintain a soft, moist chocolate cake.
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Flavouring: Feel free to experiment with flavours. I used cinnamon and vanilla, but you can also use other flavours like nutmeg, cardamom, and almond extract for a different flavor.
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Vegan Cake: To make sure that this is a completely vegan date chocolate cake, use dairy-free yogurt, milk, and neutral oil.
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Oil: I have used oil in this recipe, but you can also use dairy-free butter to make it richer.
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Milk: Feel free to adjust the amount of milk as needed to get a smooth but thick batter. Don’t add too much milk.
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Baking Time: Oven temperatures may vary. Start checking the cake after 45 minutes by inserting a toothpick to avoid overbaking. The toothpick should come out clean.
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Cooling: Let the cake cool in the pan for at least 15 minutes before removing and slicing it. This helps it set and prevents breaking.
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Serving: You can serve it slightly warm for soft slices or cooled for firmer, neat slices. Pair with coffee, tea, milk, or Eggless Chocolate Hazelnut Ice Cream.
Chocolate Date Cake (Step-by-step photo instructions)
For making Chocolate Date Cake
- If your dates have pits, remove them. Soak the whole dates in ½ cup of hot milk for 20 minutes.
- Once cooled, transfer the soaked dates (with the milk) to a blender. Add the yogurt and blend into a smooth paste.
- Pour the paste into a large mixing bowl. Add the oil and vanilla extract, and whisk until combined.
- Sift the flour, cocoa powder, baking soda, baking powder, and salt into the same bowl. Also, add cinnamon powder.
- Gently fold the dry ingredients into the wet mixture. Slowly add ½ cup milk, mixing until well combined. Be careful not to overmix.
- Fold in 2 tablespoons of chopped almonds and 2 tablespoons of chocolate chips gently. Preheat the oven to 180°C (350°F). Grease and line a cake tin.
- Pour the batter into the prepared tin, smooth the top gently, and tap the pan a few times to release any air bubbles.
- Top with the remaining chopped almonds and chocolate chips, if desired. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool for at least 15 minutes before slicing. I like to serve it warm, but you can also let it cool completely before slicing; the texture will firm up more after cooling. Dust it unsweetened cocoa powder, slice.
- Enjoy your eggless, refined sugar-free, whole wheat chocolate date cake with a cup of hot coffee or warm milk.
Recipe Card
Chocolate Date Cake [Recipe]
★★★★★
(Rating: 5 from 7 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 1 hours | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | International | 10 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 230 calories | 1 |
INGREDIENTS
For Chocolate Date Cake
- 1 ½ cups Medjool dates
- ½ cup hot milk (dairy or plant-based)
- ½ cup milk (dairy or plant-based), or as needed for desired consistency
- 1 cup plain yogurt (dairy or plant-based)
- ½ cup neutral oil, or melted butter for non-vegan
- 1 ½ cups whole wheat flour (or all-purpose flour)
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 teaspoon cinnamon powder
- 4 tablespoons chopped almonds or walnuts
- 4 tablespoons dark chocolate chips or chunks (optional)
INSTRUCTIONS:
For making Chocolate Date Cake
- If your dates have pits, remove them. Soak the whole dates in ½ cup of hot milk for 20 minutes.
- Once cooled, transfer the soaked dates (with the milk) to a blender. Add the yogurt and blend into a smooth paste.
- Pour the paste into a large mixing bowl. Add the oil and vanilla extract, and whisk until combined.
- Sift the flour, cocoa powder, baking soda, baking powder, and salt into the same bowl. Also, add cinnamon powder.
- Gently fold the dry ingredients into the wet mixture. Slowly add ½ cup milk, mixing until well combined. Be careful not to overmix.
- Fold in 2 tablespoons of chopped almonds and 2 tablespoons of chocolate chips gently. Preheat the oven to 180°C (350°F). Grease and line a cake tin.
- Pour the batter into the prepared tin, smooth the top gently, and tap the pan a few times to release any air bubbles.
- Top with the remaining chopped almonds and chocolate chips, if desired. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool for at least 15 minutes before slicing. I like to serve it warm, but you can also let it cool completely before slicing; the texture will firm up more after cooling. Dust it unsweetened cocoa powder, slice.
- Enjoy your eggless, refined sugar-free, whole wheat chocolate date cake with a cup of hot coffee or warm milk.
Watch Full Recipe Video:
NOTES:
- Use Medjool dates or soft dates for natural sweetness and a chewy texture.
- Make sure to sift unsweetened cocoa powder and flour to avoid lumps.
- After combining dry ingredients, mix only until well combined. Don’t overmix to maintain a soft, moist chocolate cake.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/chocolate-date-cake/
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