Today its Father’s Day and I planned to pamper my father as he never has experienced before. We prepared a brunch in the garden, with fruit-sticks, smoothie, and coffee. Yesterday evening, when he and my mother weren’t there, I baked an amazing and huge chocolate cake without gluten and dairy, sweetened with fresh dates and creamy & sticky because of the banana. Because it’s the time for raspberries, I used one of his favorite summer fruits to make it completely stunning: raspberries. Yesterday I went to a huge market in Eindhoven and bought the most beautiful raspberries ever. There so soft and juicy and red…
I gathered all gluten- and dairy free recipes that I could find, and out of these I formed my own version. It turned out to be delicious. I love cakes when they are still soft and sticky from the inside and crusty from the outside. It’s always waiting if it works out in the end, but often it does, and then my day good. Very good. By the way, the best of baking a pie is to empty all the bowls you used with your fingers.
This is what you need:
- 5 organic eggs
- 2 ripe banana’s
- 350 g fresh dates
- big bar of dark sugar-free chocolate (180 g)
- 5 tbsp cacao powder
- 250 g raw almonds
- 3 tbsp coconut oil
- 1 tsp ground vanilla
- 2 handful raspberries
- 1/2 avocado
- 1 tbsp maple syrup
- pinch of salt
Place the almonds in a food processor and grind them until they are a fine textured floor. Then add the dates – pitted – and mix until its a firm and sticky mixture. Transfer the mixture to a big bowl and add the banana’s, eggs, cacao powder, vanilla and coconut oil. Mix until the dough is equally soft. Then add half of the chocolate (coarsely chopped), and one hand of raspberries and stir with a spoon, carefully in order not to destroy the raspberries to much.
Add the dough to a greased 20 cm springform pan and bake the cake in the oven for 40 minutes. Then take the cake out and let cool down.
For the topping, melt the chocolate in a pan and put in a bowl with the avocado. Blend until its a smooth mixture. Add the maple syrup and a pinch of salt and stir well. When the cake has cooled down enough, equally spread the frosting on top of the cake and put the fresh raspberries on top in the frosting. Wait a bit and serve then.