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Whole Grain, Gluten Free Chocolate Cake

I love that this cake is naturally sweetened, whole grain, gluten free, and gum free: no weird ingredients lurking in this cake. Should I mention that it's killer good? My family doesn't like cake. In fact, we passed on the birthday cake tradition long ago, but this is a cake my non-cake loving family enjoys. Recently, my husband found my girls eating this cake right before leaving to for an extended family dinner. When he confronted them, they assured him it was ok, because it was a "healthy cake." While it truly is a much healthier version of chocolate cake, it may not be the best meal replacement plan. This makes a small little cake, perfect for 6-8 people. Whether you choose to eat this cake before, or after dinner, I hope you enjoy it.

​Whole Grain, Gluten Free Chocolate Cake

  • 5 oz. pitted dates

  • 125 grams oat flour, certified gluten free *See below (about 1 cup)

  • 1 tsp. salt

  • 1 1/4 tsp. baking soda

  • 1/3 cup organic, raw cacao powder

  • 1/3 cup reserved date water *see below, or plain water

  • 1/2 cup thin kefir, or buttermilk

  • 3 Tbsp. pure, organic maple syrup

  • 1 1/2 tsp. vanilla extract

  • 1 egg

  • 1/4 cup melted coconut oil

  • Ganache Frosting

  1. Cover dates with warm water and soak for 20-30 minutes

  2. In a large bowl, mix together oat flour, salt, and baking soda.

  3. Sift cacao through a fine mesh sieve into the oat flour mixture.

  4. Drain dates, reserving 1/3 cup of the date water.

  5. Place dates, reserved date water, kefir/buttermilk, maple syrup and vanilla in a blender and blend until very smooth.

  6. Add egg and blend briefly.

  7. Pour date mixture into the oat flour mixture.

  8. Mix in melted coconut oil.

  9. Heat oven to 375.

  10. Prepare an 8 inch round spring form pan.

  11. Pour batter into pan.

  12. Bake 25-30 minutes, or until done. Be careful to not overcook, or it will be dry.

  13. Cool completely before topping with ganache.

Soaked version

  1. Follow instructions above, leaving out salt, baking soda and egg.

  2. Soak batter overnight on counter and up to 24 hours.

  3. Add egg, salt and baking soda to batter.

  4. Proceed with recipe.

  5. Prepare baking pan and bake as directed above.


  • I generally grind my own oat flour from oat groats. You can easily grind rolled oats into flour in a blender; however, as they are differently processed and I have not tried doing it that way with this cake, I cannot say with certainty if it will work the same in the recipe. If anyone gives it a try, let us know. You could also buy oat flour at a health food store, or online.

  • I would like to try other gluten free flours, as some people are not able to tolerate oat flour; if I have any success, I will include that in this post in the future.

  • I love that this cake bakes up flat, without a domed top. No trimming, or fussing with this cake. It makes pouring and spreading the ganache topping, a piece of cake:)


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