Gâteau au chocolat et aux dattes (sain, sans sucre raffiné, sans œufs)

Ce Gâteau au chocolat et aux dattes is a healthy dessert recipe made with no eggs, no refined sugar, and no dairy, but with a rich chocolate flavor and a moist and fluffy crumb.

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La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !

Gâteau au chocolat et aux dattes

Ce Gâteau au chocolat et aux dattes is a healthy dessert recipe made with no eggs, no refined sugar, and no dairy, but with a rich chocolate flavor and a moist and fluffy crumb.

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Temps de préparation: 10 minutes min

Temps de cuisson: 40 minutes min

Temps total: 50 minutes min

Plat: Pour le dessert

Cuisine: Américaine

Portions: 16 tranches

Calories: 266.4 kcal

Auteur : Carine Claudepierre

Mode de cuissonEmpêchez votre écran de s'assombrir

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Ingrédients

US coutumier - Métrique

• ▢ 1 ½ tasses Dates Medjool - pitted, equivalent to 10.5 ounces (300g), or 17 Medjool dates (note 1)
• ▢ 1 tasse Eau bouillante - lukewarm (note 2)
• ▢ 1 tasse Lait d'amande - lukewarm (note 3)
• ▢ ⅓ tasse Huile d'olive au goût doux - (remarque 4)
• ▢ 1 cuillère à café Extrait de vanille
• ▢ 2 ¼ tasses Farine tout usage - (remarque 5)
• ▢ ½ tasse Poudre de cacao sans sucre
• ▢ ½ tasse Sucre de noix de coco - (note 6) Optional – recommended for a sweeter cake
• ▢ 1 cuillère à café de bicarbonate alimentaire
• ▢ 1 cuillère à café La levure chimique

Date Frosting

• ▢ ½ tasse Lait d'amande
• ▢ 8 Dates Medjool - grêlé
• ▢ 3 Cuillères à soupe Beurre d'amande - (remarque 7)
• ▢ ¾ tasse Pépites de chocolat noir - (remarque 8)
• ▢ 1 cuillerée à soupe Poudre de cacao sans sucre

Instructions de Pose et d'Entretien

• Preheat the oven to 350°F (180°C). Line a 9-inch square baking pan with lightly oiled parchment paper. Set aside.
• Pit the dates if they are not pitted. Measure or weigh them after they have been pitted. Discard the pit. Place the pitted dates in a large glass bowl.
• In a saucepan, add water and almond milk, cover with a lid, warm over medium heat, and bring to a low boil.
• Remove from the heat, and immediately pour the warm liquid over the pitted dates, and cover the bowl with a large plate. Set aside for 10 minutes.
• Meanwhile, in a large mixing bowl, whisk the dry ingredients: flour, cocoa powder, coconut sugar, baking soda, and baking powder until well combined. Set aside.
• Bring back the bowl with the dates and lukewarm liquid. Pour everything in a high-speed blender and blend on high speed until smooth.
• Pour the lukewarm date mixture in the bowl with the dry ingredients, and add oil, and vanilla extract.
• Use a rubber spatula to gently stir and combine everything together until smooth and consistent.
• Versez la pâte à gâteau dans le moule préparé.
• Bake in the center rack of the oven for 40-45 minutes at 350°F (180°C) until a toothpick inserted in the center comes out with just a few crumbs on it, meaning the cake is baked, but still moist.
• Let the cake cool down for 10 minutes in the pan at room temperature, then on a cooling rack for 3 hours before frosting.

Glaçage

• In a saucepan, add chocolate chips, almond butter, almond milk, and pitted dates.
• Bring over medium heat, and stir until the chocolate chips are melted. The dates won't dissolve, but the warm mixture softens the dates, and that's the goal of adding them to the pan now. It takes a few minutes to melt.
• Remove from the heat, pour into a food processor, add the cocoa powder, and process on high speed.
• Stop the food processor a few times, scrape down the bowl with a rubber spatula, and repeat until most of the dates are blended and turned into a smooth frosting – you will always have tiny bits of dates, and that's ok.
• Spread over the cooled cake.

Remarques

Remarques 1: I haven’t tried the cake with other date varieties. It might work, but it’d bring a slightly different taste, texture, and sweetness. You can weigh the pitted dates, or pack them lightly in measuring cups, or count them – this cake batter uses 17 Medjool dates.

Remarques 2: Boil the water, and set aside to cool down for 5 minutes.

Remarques 3N'importe quel lait convient pour cette recette, comme le lait de soja, le lait de coco ou le lait d'avoine.

Remarques 4Ou toute huile à faible saveur, comme de l'huile de coco raffinée fondue ou de l'huile de canola.

Remarques 5Vous pouvez également utiliser de la farine de blé complet ou de la farine d'épeautre blanche. Ce gâteau ne convient pas à la farine d'amande ni à la farine d'avoine. Pour une version sans gluten, utilisez ma recette. guide de conversion sans gluten.

Remarques 6: You can use any granulated sugar like brown sugar, sugar, or skip, if you don’t want a sweet cake.

Remarques 7: Or any nut butter you love, like peanut butter, cashew butter, or sunflower seed butter.

Remarques 8: Use any type of chocolate chips you love; semi-sweet chocolate chips provide lots of sweetness to the frosting. I like 70% chocolate chips, or 85% for a low-sugar frosting.

Stockage : Store the cake in an airtight cake box in the fridge for up to 4 days.

Mode four : J'utilise le mode de cuisson à chaleur tournante. Si vous devez utiliser le mode traditionnel, je recommande d'augmenter la température de 15 °C (25 °F). Le temps de cuisson devrait rester le même, mais il faudra peut-être quelques minutes de plus.

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Alimentation

Servir: 1slice (with frosting) | Calories: 266.4kcal | Glucides: 44.3g | Protéine: 4.3g | Graisse: 9.7g | Gras saturé: 3.5g | Graisses polyinsaturées: 1.1g | Gras monoinsaturés: 4.6g | Sodium: 145.8mg | Potassium: 320.2mg | Fibre: 4g | Sucre: 23.6g | Vitamine A: 39.3IU | La vitamine B12: 0.02Pg | Vitamine C: 0.04mg | Calcium: 101.8mg | Fer à repasser: 1.7mg | Magnésium: 44.3mg | Phosphore: 88.4mg | Zinc: 0.8mg

Ingrédients et substitutions

Il vous suffit de quelques ingrédients simples pour réaliser cette recette. Voici comment les choisir et les interchanger.

• Dates Medjool – These are the key ingredient of the cake, providing natural sweetness, moisture, and a lovely chewy texture. You can also count them for consistent measurement.
• Eau bouillante – This helps soften the dates, allowing them to blend into a smooth paste for the cake batter.
• Lait d'amande – This adds liquid to the batter, contributing to the cake’s moistness and consistency. Soy milk, coconut milk, or oat milk also work well.
• Huile d'olive légère – This contributes to the cake’s tender crumb and overall moisture. Any low-flavor oil, such as melted refined coconut oil or canola oil, works too.
• Extrait de vanille – To bring more flavors to the cake, it goes really well with the chocolate and dates.
• Farine tout usage – This is the base of the batter, giving it a soft and fluffy texture. Whole wheat flour or white spelt flour are also good options. For a gluten-free version, use my guide de conversion sans gluten.
• Poudre de cacao sans sucre – This provides the rich chocolate flavor and a dark color for the cake and frosting.
• de bicarbonate alimentaire – This leavening agent reacts with the dates’ natural acidity to help the cake rise.
• La levure chimique – This also contributes to the cake rising, making a light and airy texture.
• Sucre de noix de coco – This is an optional sweetener for the cake, allowing you to adjust the sweetness level to your preference. Other granulated sugars, like brown sugar, are fine, or you can skip it entirely.
• Beurre d'amande – This adds richness and helps create a smooth, creamy texture for the frosting. Peanut butter, cashew butter, or sunflower seed butter are great alternatives.
• Pépites de chocolat noir – These are melted into the frosting, providing a decadent chocolate flavor and richness. You can use semi-sweet chocolate chips or opt for 70% or 85% chocolate for a less sweet frosting.

How to Make Date Chocolate Cake

Let me show you how to make this delicious cake in a few pictures.

Heat the milk and water for 10 minutes in a pan before pouring on the pitted dates and transferring the lot into a blender.

Mix the dry ingredients in a large bowl, pour the date mixture, and stir to combine.

Pour the batter into a baking pan and bake it for  40-45 minutes at 350°F (180°C).

Add the frosting ingredients to a saucepan. Heat it, add the cocoa powder, and process in a food processor. Spread over the cake.

Conseils de pâtisserie de Carine

Let me share a few more tips for a perfect date chocolate cake.

• Choose Medjool Dates – For the best results, always use Medjool dates. Their thick, rich texture and flavor are ideal for both the cake and the frosting.
• Accurate Date Measurement – After pitting your dates, make sure to measure them precisely by weight or by lightly packing them into measuring cups. Medjool dates have a consistent size, so counting them is also a reliable method.
• Ne pas trop mélanger – Once you combine the wet and dry ingredients, stir just until everything is smooth and consistent. Overmixing can lead to a tougher cake texture.
• Vérifier la cuisson – When baking, insert a toothpick into the center of the cake. It should come out with just a few moist crumbs, indicating the cake is baked through but still wonderfully moist.
• Refroidir complètement – Allow the cake to cool fully on a wire rack for at least 3 hours before you even think about frosting it. Frosting a warm cake will cause the frosting to melt and slide right off.
• Adjust Frosting Sweetness – If you prefer a less sweet frosting, use chocolate chips with a higher cocoa percentage (like 70% or 85% dark chocolate) for the frosting.
• Optional Frosting – The date frosting is absolutely delicious, but if you’re short on time or prefer a simpler cake, you can skip the frosting entirely. You can also use my classic Dairy-Free Chocolate Frosting .

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