i’m usually not a fan of people telling me it’s okay to have cake for breakfast because most of the time that’s just not the case. cake is cake and that’s for either dessert or special occasions. but let me tell you – you can make an exception with this chocolate almond cake because it is actually pretty good for you. it comes grain free, gluten-free, refined sugar-free, raw, vegan, paleo-friendly and dairy-free. a real free from treat, or breakfast, haha!
while it contains mostly nuts, it is pretty high in fats, but don’t worry, those are all the good ones that can actually help you loose weight instead of gaining it. fats from all kinds of nuts, especially almonds, are mostly monounsaturated fats which have been associated with reduced risk of heart disease. almonds, to be exact, are actually seeds of the fruit from the almond tree, and are relatively low in calories, have more calcium than any other nut and are rich in fiber and vitamin E. so here’s the bottom line – throw in those nuts, they can actually be really beneficial for your health!
because this recipe doesn’t even require flour (not even gluten-free flour substitutes) it is completely grain free, making it a good low carb breakfast, snack or dessert. this chocolate almond cake is also refined sugar-free, meaning there is no added sugar in any industrialized form in it. it only contains fructose from the apple sauce and dates which are natural sugars and much better for you and your body, and blood sugar levels too.
if i would need to sum this chocolate almond cake up in a few words i think it would be – moist in the inside, crumbly on the outside, fruity but at the same time chocolatey, tender, perfectly sweet, hella easy to make, naturally sweetened, highly addictive and incredibly delicious!
so if that didn’t convince you to make these right now, i don’t know what it would do then. here’s the recipe that i’m absolutely happy to share with you!
- 250g almonds
- 400g soaked dates
- 400g unsweetened apple sauce
- 3 tbsp coconut oil
- 1 tbsp cacao powder
- 1 chia/flax egg
- 1 tsp cinnamon
- 1 vanilla bean
- start by preheating your oven to 180°C and line a baking pan with parchment.
- in a bowl add some warm water and soak the dates in it for at least 10-15min.
- in a small jar or glass prepare the chia/flax egg by either combining 1 tbsp of chia seeds or flaxseeds with 3 tbsp of water and let sit for a few minutes as well.
- next, take your food processor and add almonds. then add dates to it and process again.
- once you have a almond-date-paste in your food processor add apple sauce, coconut oil, cacao powder, chia/flax egg, cinnamon, and the inside of a vanilla bean. mix until it is all well combined.
- the mass will be rather liquid than solid but that’s okay. it should not be a doughy consistency but also not too watery. if you stick to the measurements, it will be just fine.
- transfer the mass into the baking pan and pop in the oven for 80-90 minutes.
in order for the cake to firm up and bake properly, it will most likely require the full amount of baking time. don’t let it fool you and think it’s done after just 60 minutes or so, it will definitely need to be in the oven for at least 80 minutes. also, do not take the chocolate almond cake out of the baking pan right away, leave it in there to cool down and firm up for another hour. then take out and enjoy right away or save in an airtight container for later 🙂
oh and by the way, i used coconut flour as ‘sugar’ on top – i know what you were thinking!