As well as being delicious, this gluten-free cake is high in fibre, low in sugar and is a good source of protein. The dates provide calcium and fibre. It is great for the food sensitive, also being free from dairy and wheat. We hope you enjoy this dense, chocolatey treat.


250g raw almonds

4 organic eggs, beaten well

200g 70-85% dark chocolate, roughly chopped

200g pitted Medjool dates, soaked in 3/4 cup water

160ml rice or almond milk

1tbsp coconut oil

2tbsp maple syrup

1 cup desiccated coconut

1tsp baking powder (aluminium free)


1. Preheat oven to 190 degrees celcius. Line a 24cm springform cake tin with baking paper.

2. In a food processor, grind almonds on high for at least a minute to make a rough almond flour. Place in a large mixing bowl with shredded coconut and baking powder. Mix to combine.

3. Place dates and water, and rice milk in food processor. Process until a fine paste.

4. Place a small saucepan inside a larger one filled with enough water to touch the smaller pot. Place chocolate, coconut oil and maple syrup in the smaller pot and heat gently until chocolate is melted through.

5. Turn food processor on low and slowly pour chocolate mixture into the date mix. process until well combined.

6. Remove blades and gently stir through beaten eggs until combined.

7. Pour food processor contents into bowl with dry ingredients. gently fold through until well combined. Pour into the cake tin and spread evenly.

8. Bake in the oven at 190 degrees for 40-50 minutes. A skewer should come out with some sticky mix on it but not too wet. You want the cake to remain moist.

9. Remove from oven and leave to cool in tin for 10 minutes before removing.

10. Serve on it’s own or with yoghurt and berries.

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