Chocolate cake with dates instead of white sugar

It’s easy and delicious to swap the white refined sugar in cakes and treats with dates. Dates are filled with vitamins and minerals and they do not have a distinct taste, they only taste sweet. They make this cake soft and lovely. I hope you try it!


The frosting for the cake:


70g melted butter (or about 50g cold pressed coconut oil)

70g organic maple syrup or dark agave syrup.

4 tbsp pure cacao powder


Mix everything well together and spread on your cake once it has cooled down completely. If you cool the frosting a bit, it will thicken.

Enjoy with whipped cream or other cream your prefer .. or not 🙂

*Sometimes I add around 1-2 tbsp of organic pure whey powder into the frosting as well.

Chocolate cake with dates instead of sugar

Prep Time: 10 mins
Cook Time: 25 mins
Yields: 8-10


  • 250g dates & 100ml water (put together in a small saucepan)
  • 100g melted butter (or around 80g coldpressed coconut oil)
  • 200g fine spelt (if you use wholewheat spelt you use a bit less because it absorbs more liquid than the fine spelt does)
  • 2 tsp wheat and aluminium free baking powder
  • 1 tsp vanilla powder or essence
  • 4 tbsp cacao powder
  • 2 eggs (organic)
  • 100ml strong coffee (optional, you can also use boiled water)
  • 100ml organic almond milk


  1. Heat oven to 180°C
  2. Place your dates in a small saucepan with the water and bring to a boil.
  3. Turn the heat down, add the butter and put the lid on.
  4. In a mixing bowl mix together spelt, baking powder, vanilla and cacao.
  5. Add the eggs, coffee and almond milk.
  6. Blend together (in a blender or with a handheld blender) the dates and butter. Add it to the spelt mixture. Add milk or more hot water if the dough is too stiff.
  7. Put the dough in a cake tin around 24-26 cm
  8. Bake for around 25 minutes or until you can stick a pin in and it comes clean out. The baking time always varies a bit between ovens and cake tins.

Additional Info

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