Boil 1/2 cup water. Put dates in a dish with hot water and let soak for about 10minutes. Put dates along with remaining water in a food processor and blend until it becomes a paste.
Pre-heat the oven to 350F°. Separate eggs from yolks and leave egg whites in a large separate bowl. Put egg yolks in the food processor with the dates. Add flours, vinegar, salt, 1 1/2tsp vanilla, butter, milk and baking soda and mix until well blended.
With a hand mixer whisk the egg whites until they’re fluffy and form stiff peaks. Gently fold the egg whites into the batter until fully incorporated.
Pour batter into 2 8-inch round cake pans that have been greased. Bake for 15-25 minutes or until firm and a toothpick inserted through the cake comes out clean. Set the cake aside to cool.
For the frosting make sure that you’ve refrigerated a can of full fat coconut milk overnight. Scoop the coconut cream out of the can and leave the thin liquid at the bottom.
Using a hand mixer, whisk the coconut cream for a few minutes until it’s fluffy. Add the cocoa powder, 1 tsp vanilla, salt and honey and whisk. If you want a firmer frosting to work with refrigerate it for 30 minutes. If you want a more drizzly frosting leave it at room temperature.
Frost the cake and sprinkle with shredded coconut (optional).
Nutrition Facts
Per Portion
Calories655
Calories from fat382
Calories from saturated fat197
Total Fat42 g
Saturated Fat21.9 g
Trans Fat0.0 g
Polyunsaturated Fat0.9 g
Monounsaturated Fat2.8 g
Cholesterol136 mg
Sodium336 mg
Potassium714 mg
Total Carbohydrate58 g
Dietary Fiber7.6 g
Sugars46 g
Protein9.6 g
Dietary servings
Per Portion
Fruit
0.5
Meat Alternative
0.6
Energy sources
Recipe from:
Decadent Paleo Desserts by Hanna Healy