Nut-Free Flourless Chocolate Cake

By Unconventional Baker
Yield One 6-inch cake

Ingredients:

For the cake:

• 3 cups ground dried white mulberries (I just put them into my food processor and processed into a fine crumble first)
• 2 cups Medjool dates (pitted + presoaked to soften and then strain). Note: soak for a few hours in warm water, or cover with boiled water and soak 15-20 minutes if you don’t care for the recipe to remain raw.
• 3/4 cup cocoa powder
• 1/4 cup maple syrup
• 1 tablespoon lemon juice
• Pinch of salt
• 1 tablespoon pure vanilla extract (or a pinch of raw ground vanilla beans)
• Optional: 2 tablespoons neutral tasting coconut oil, softened (only add if you want the cake extra firm, otherwise it will work just fine without)

For the topping layer:

• 1/2 cup coconut oil, liquified but not hot
• 1/4 cup cocoa powder
• 3 tablespoons maple syrup
• 1 teaspoon pure vanilla extract

Optional toppings:

• Cacao nibs
• Dried white mulberries
• Salt flakes
• Dried lavender or other edible dried flowers

Method:

1. Place all cake ingredients in a food processor and process until everything is thoroughly combined and mixture begins to form a ball. Transfer all ingredients into a 6″ springform pan and press down firmly and evenly to form cake into shape. (I did this using a spoon first, and then I put a piece of parchment paper on top and pressed the cake down even more using a flat bottomed cup to get the surface nice, even and smooth.) Place the cake in the freezer while working on the next step.
2. Place all topping layer ingredients into a bowl or tall glass and stir together until a smooth liquid mixture forms (stir until all clumps disappear). Remove cake from freezer. Pour this chocolate mixture over the cake and use a spatula to spread it evenly and smoothly over the top. If you want your toppings to set into the cake, top the cake now. (Otherwise, if you’re using fresh toppings, like berries, etc., add them on prior to serving instead.)
3. Place the cake in the freezer for at least 2 hours to let it set and chill. Remove from pan (carefully, as it can stick to the sides a bit). Place on a serving plate, top with any additional toppings and keep cake refrigerated until ready to serve.