Do I really need to say anything?
Let me just say, people who eat “normal” desserts have been going back for thirds of this. It is so indulgently rich and decadent. Eating it feels like doing something…bad. In a reeeeally good way. The amazing thing is that, despite being made from only wholesome ingredients, it. just. tastes. like. cake.
Did I mention it’s 100 percent whole grain, contains no oil or eggs, and is sweetened only with dates? Or that it’s got only 9 ingredients in the whole thing – including the frosting?
I literally fed this to my kids for breakfast one morning and did not feel bad about it at all. Why would I? Would you feel bad if you put some dates, nuts, and whole grains in front of your kid for breakfast?
If you’re a seasoned baker and the ratio of flour to sugar looks surprising to you, that’s because date sugar is very fibrous and not very sweet, so it operates differently than other sugars. Instead of extracting just the sugar from the date as is typical for other sugars, here the dates are dried and ground, so you’re getting the entire plant – not only the sugar but loads of fiber and a host of nutrients. You can think of date sugar almost like a flour in itself. For more info on date sugar and other plant-based FAQ, click here.
New to date sugar? Not sure where to find it? I’ve got you covered – try this one or this one*. I do not recommend other brands of date sugar at this time, and I have tried a lot. One brand I tried literally tasted like dirt mixed with cumin and salt, while another brand regularly tastes burned. Then some brands contain oat flour, which I just don’t really want in my date sugar. It’s possible there are other good brands out there, but the two linked above are the only kinds I’ve found that I like. So while you are more than welcome to experiment with different brands yourself, I strongly suggest you use my recommendations 🙂
For a more extensive list of products I love and recommend, check out my shop!
If you’re looking for a way to have your cake and eat it too, this is your cake. (In related news, why is that even an expression? Who doesn’t have their cake specifically in order to eat it?)
Get ready to swoon.
The Ultimate Healthy Vegan Chocolate Fudge Cake
- Preheat oven to 350 degrees.
- Sift all dry ingredients into large bowl so as to avoid clumps.
- Add all wet ingredients and mix thoroughly.
- Prepare 9-inch springform pan with parchment paper and pour in the batter evenly.
- Bake for 45 minutes to an hour (an hour for pretty fudgey, 45 minutes for ultra fudgey).
- In the meantime prepare your icing by grinding all ingredients in the food processor until very smooth. This might take a few minutes. If your food processor isn't very strong, you might want to soak your cashews in water for a couple hours first (and then discard the water before using).
- Let cake cool for at least 20 minutes before removing from pan, and let cool nearly completely before icing.
- Spread icing evenly on all sides of cake.
- Serve and enjoy! Store in the fridge or freezer.
*As an Amazon Associate, I earn a small commission from qualifying purchases. I only recommend products I use or would use myself!