Gluten-free, Egg-less Chocolate Cake | Kitchenstagram
This rich and decadent Gluten-free, Egg-less Chocolate Cake is the perfect treat for special occasions, offering an indulgent yet nutrient-dense dessert that caters to multiple dietary needs. Completely free from refined sugar, dairy and eggs, this gluten-free, date-sweetened cake is a delicious option for birthdays, parties and holidays.
Made with gluten-free oat flour, which you can easily prepare at home by processing rolled oats into a fine consistency, this cake is both wholesome and satisfying. Store-bought oat flour or gluten-free all-purpose flour can also be used as substitutes.
For its deep chocolate flavour, the recipe relies on unsweetened cocoa powder, making it rich and satisfying without any unnecessary additives. Whether you’re baking for those with dietary restrictions or simply looking for a healthier alternative to traditional chocolate cake, this recipe is sure to impress.
Why you’ll love this recipe?
You’ll love this flour-less, sugar-less chocolate cake for its guilt-free indulgence- made without refined sugars, it lets you satisfy your sweet tooth in a healthier way without sacrificing flavour.
It’s rich, moist texture, created with high-quality plant-based ingredients, delivers all the chocolatey goodness you crave.
Plus, it’s perfect for special diets, being completely vegan and dairy-free, making it suitable for those with dietary restrictions.
Ingredients needed for Gluten-free, Egg-less Chocolate Cake:
This cake is made with simple pantry staples and naturally sweetened with dates and honey!
Flour: A combination of oats and ragi flour provides a wholesome, nutritious base.
Dates: Date paste and pitted dates naturally sweeten the cake without refined sugar. They also add moisture and a rich, caramel-like flavour. Adjust the quantity based on your sweetness preference.
Honey: Adds a touch of fruity sweetness and complements the dates.
Oil: Use a neutral-flavoured oil like avocado, canola, melted coconut or vegetable oil.
Cocoa Powder: Gives a deep, rich chocolate flavour without extra fats or dairy. Both Dutch-process and natural cocoa powder work well in this recipe.
Leavening agents: Baking powder and baking soda help the cake rise.
Flavouring: Vanilla extract enhances the taste. You can also add nutmeg, allspice or cinnamon for extra warmth.
Dry fruits and Nuts: Dry fruits adds natural sweetness to the cake and nuts adds natural crunch to the cake.
Storage Tips:
Refrigeration: You can store this Gluten-free, Egg-less Chocolate Cake in an airtight container at room temperature for 3-4 days. For longer freshness, refrigerate it for up to 7 days.
Freezing: For longer storage freeze it for up to three months. Let it cool completely, then slice and place the pieces on a baking tray. Freeze until firm, then transfer to an airtight container or zip-lock bag. When ready to enjoy, simply defrost it at room temperature before serving. Keeping it properly sealed helps maintain its moisture and flavour.
Ingredients:
1 Dates (pitted)
1 cup Milk
1 cup Oat Flour (made by pulsing rolled oats in a blender)
1/4 cup Ragi or Finger Millet flour
2 tbsp Honey
1/4 cup Avocado oil
1/4 cup Unsweetened Cocoa powder
1 tsp Baking powder
1 tsp Baking soda
1/4 tsp Salt
1/4 cup Almond, chopped
1/4 cup Cashew nuts, chopped
1/2 cup Dates, pitted & chopped
1/4 cup Black Raisins
1/4 cup Cranberry
1 tsp Vanilla Essence
Chocolate Ganache:
230 gm Dark Chocolate (70%)
240 ml Heavy cream
Garnish:
Slivered Almonds
Slivered Pistachio
Sugared Cherries
Mint leaves
Preparation:
- Step 1: Soak 1 cup pitted dates in hot milk for 25-30 minutes or until really soften or microwave it for 1 minute. Then transfer the softened dates along with the milk to a blender and blend until you have a smooth paste.
- Step 2: Then transfer the date paste into a mixing bowl. Add honey, oil and place a large sifter on top of the bowl, add ragi or finger millet flour, cocoa powder, baking soda and baking powder. Sift these ingredients into the bowl.
- Step 3: Then add oats flour, 1/2 cup chopped dates, chopped almonds, chopped cashews, black raisins, cranberry and vanilla and stir to combine everything properly.
- Step 4: Then transfer the cake batter into a greased bundt pan. Preheat the oven @180°C (350°F) and bake for around 45-60 minutes or until a toothpick inserted in the center comes out clean. Cover the pan at 30 minutes mark with aluminium foil to prevent excessive browning. Transfer the cake onto a wire rack to cool completely.
- Step 5: For chocolate ganache, in a microwave safe bowl or mug, add dark chocolate and heavy cream. Microwave for 1 minute and 10 seconds. Whisk together until completely combined.
- Step 6: Now, pour the ganache over the top of the cake and let it sit for few minutes.
- Step 7: Garnish with slivered almonds, slivered pistachios, sugared cherries and mint leaves. Slice into pieces and enjoy. Keep leftovers in the refrigerator.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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