Cake has not been a thing for me for ages…
Well, diabetes does that to you. And I love my cake, and I miss it, although I do concede that my sweet tooth has diminished considerably. I tried baking with artificial sweetener, but the amount required resulted in that, ahem, unfortunate side effect they warn you about on the packet when you eat too much sugar-free anything… Plus it didn’t really taste very good. A bit chemical and one-dimensional. All in all, not worth the effort. So I kept looking and trying. Eventually, I stumbled on this YouTube video.
I made her cake, but it wasn’t quite there yet; the Husband and I both found it a bit…. inoffensive. This is the wrong word, but I can’t find a better one. It was perfectly nice, but to our palates it came over slightly flat. No flavour predominated, and we found it lacked a bit of punch. So I’ve tweaked some of the ingredients to make it reflect our preferences. Also, we have discovered that the flavours develop and become much more interesting the next day, so it’s worth holding off rather than diving straight in.
Instead of sugar or sweetener, this recipe uses date purée. Now, before anyone reads the ingredients list and jumps online to comment about how dates are full of sugar too, I should just point out that they’re low GI, being full of fibre, and also offer several nutritional benefits: significant levels of antioxidants, B6, potassium, iron, manganese and calcium. Which is not, of course, why I was using them, but it helps!
Here we go, then. I bring you Chocolate Date Cake. 200Kcal/836Kj per cupcake. Well, it IS cake…
700g/24oz date purée, made from:
500g/18oz pitted dates, soaked for 1 hour in:-
200ml/8oz boiling water
3 dessertspoons of instant coffee
2 teaspoons of bicarb soda
¼ teaspoon of cinnamon.
Blend all together with stick blender. Should result in 700g/24oz of finished purée
250g/9oz wholemeal self-raising flour
1 tsp baking powder
2 tablespoons vanilla extra
250ml/9oz vegetable oil or melted butter
Make the purée. Set aside to cool completely.
Preheat the oven to 160°C/325°F.
Line two cake tins with baking paper or or two cupcake pans with cupcake cases. I like cupcakes because portion control!
Blend the eggs, vanilla and oil/butter.
Sift together the flour, baking power and cocoa into a large bowl.
To the flour mix, add first the date purée, then the egg mixture. Mix well by hand, then beat either by hand or with a mixer until the last of the flour is absorbed.
Scrape down with a spatula, then spoon into the cupcake cases or lined cake tins. Do not overfill, the mixture rises well.
Place in the centre of the oven and bake: 30-35 mins for cupcakes, 40-45 mins for cake tins. Test with a skewer or toothpick to ensure they are done in the middle. Best left overnight before eating for maximum flavour development.
Makes 24 cupcakes or two layers of chocolate cake.
I won’t be making this often, since even the individual cupcakes are 200 calories each and that just doesn’t work well in a diabetic diet, but for an occasional treat it’s a reasonable compromise. I have frozen half the batch and will wait and see how they survive the process. Bringing out one at a time is a much better way to deal with cake cravings than having a whole batch sitting in a box on the counter, and of course, the fact that they need to be defrosted gives you a chance to tame your snack inner monster!
The Husband would like you to know they work well with ice cream. I wouldn’t know… 😇