I came up with the recipe for this Gluten-Free Vegan Gâteau au Chocolat almost by accident, but don’t know what I’d do without it!
I’m really happy with how this cake turned out: it’s gooey, fudgy, DELICIOUS, and a complete dream for lazy bakers like myself!
I decided to post the recipe for this cake in celebration of my graduation from Cambridge University last Thursday!
We had to wear furry hoods instead of the normal hat and the ceremony (which was very strange) was conducted entirely in Latin. I’m so grateful to have made it through four years of uni and thankful to have come out the other side triumphantly waving that prized sheet of A4 paper that I received in exchange for all those essays and exams.
But anyway, back to the cake! I haven’t decided to call it Gâteau au Chocolat instead of chocolate cake because I’m a pretentious Cambridge graduate now, but because gâteau au chocolat connotes a slightly different type of dessert. This French chocolate cake is a melt-in-your-mouth-soft concoction that’s rich and gooey but also light and fluffy in texture. I felt like this cake was more deserving of the name gâteau au chocolat because the ground almonds create a certain lightness whilst the dates make for a fudgy texture.
Because of the dates, this cake is mostly naturally sweetened, and you can make it completely refined sugar free if you omit the optional chocolate chips. But come on, live a little!
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 15 small dates, soaked overnight in cold water or for 10 minutes in boiling water
- 200g (1 cup) ground almonds
- 1 heaped teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 4 tablespoons coconut or olive oil
- 4 tablespoons cocoa powder
- 60ml (1/4 cup) milk, any kind
- Pinch of salt
- Optional: handful of dark chocolate chips (ensure dairy-free if necessary)*
- Preheat oven to 180 degrees/350 degrees
- Drain away most of the water from soaking the dates, leaving a little bit
- Use a food processor or a stick blender to blend the dates into a smooth purée (leaving a little water will make it much easier)
- Add the puréed dates into a bowl along with all the other ingredients and mix well
- Transfer to your greased baking dish of choice
- Bake in oven for around 20 minutes
- The cake keeps well in the fridge for up to a few days
- *Omit for a refined sugar free version