Chocolate Cake

22 Aug

Yes, this really does taste, at least to me, like a thick chocolate cake or brownies.  (It does not fluff up like regular cake, thus I equate this more to a brownie.)  Since I cannot eat chocolate or regular cake, this does the trick for me.  The only problem is trying to make it last more than a day!  This is one recipe that DOES require a food processor in order to make it turn out right.  Thanks goes to Marylynn from the Louisiana SCD list for creating this delicious dessert!


  • 16 large Medjool dates
  • 6 oz. nut flour (I use pecan or almond)
  • 4 oz. melted cocoa butter (you can buy this at
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 egg
  • splash of legal vanilla (no sugar added, just vanilla and alcohol)

In your food processor add the nut flour, salt and pepper and pulse until mixed.

Cut the dates lengthwise, taking out the nut.  Add the dates slowly to the nut mixture with the food processor on until the dates are well chopped and blended.

Add the vanilla and melted cocoa butter to the food processor.  Blend well, scraping down the sides when needed.  You need to just let this mix, and after about a minute it will start to form into a dough.

Add the egg and baking soda.  Mix until well blended.

Take a pie dish, 8″ square, or other pan and butter it well.  Pour the batter into the pan, smoothing out the top.  Bake at 325 for about 35 minutes, or until a toothpick comes out clean.

This dessert is great right out of the oven, but if you let it chill overnight, it has a richer chocolate flavor! Next time I make this, I’m going to add some almond butter on top and see if I can get a good chocolate/peanut butter flavor going on.  🙂


Posted by on August 22, 2011 in Crohn's Journal, Dessert, Recipes


2 responses to “Chocolate Cake

  1. Jesse

    August 23, 2011 at 3:11 pm

    This looks like a real low carb/low sugar alternative! Thanks!

  2. newfoundsun

    August 23, 2011 at 3:20 pm

    Just be careful of the majool dates if you are watching your sugar. I’m not sure how much natural sugar is in them!


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