Refined Sugar Free Chocolate Cake (Print-Friendly Format)

Fudgy chocolate cake sweetened by fruit and peanut butter. Flourless, rich, and naturally gluten-free and dairy-free.

# Required Ingredients:

01 - 240 grams pitted Medjool dates
02 - 60 millilitres water
03 - 3 large eggs
04 - 240 grams natural peanut butter
05 - 120 millilitres unsweetened applesauce
06 - 50 grams unsweetened cocoa powder
07 - 1.5 teaspoons vanilla extract
08 - 2 teaspoons baking powder
09 - 0.25 teaspoon salt

→ For the frosting

10 - 2-ingredient chocolate frosting or preferred alternative

# How to Make It:

01 - Preheat oven to 175°C. Grease two 15-centimetre round cake pans and line bases with parchment paper.
02 - In a blender or food processor, combine dates and water. Process until dates are broken down, then add eggs and blend until smooth.
03 - Add peanut butter, applesauce, cocoa powder, vanilla extract, baking powder, and salt. Blend or stir until a thick, smooth batter forms.
04 - Divide batter evenly between prepared pans and smooth the surfaces with a spatula.
05 - Bake for 23–26 minutes, or until cake centres are slightly firm and spring back when gently pressed.
06 - Cool cakes completely in pans. Carefully run a knife around the edges and gently remove cakes from pans.
07 - Prepare desired frosting and spread over cooled cakes before serving.

# Additional Information:

01 - The finished cake is intentionally dense and fudgy, more akin to brownies than traditional sponge.
02 - The batter will be very thick; use a spatula to distribute it evenly in the pans.
03 - For best storage, cover tightly and refrigerate for up to one week.
04 - Recipe yields two small rounds suitable for 6–8 servings; double quantities if more layers or portions are required.

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