This sticky date cupcake is just perfect to satisfy a sweet tooth without actually having any process sugar. I used a little maple syrup to add to the dates natural sweetness. I preferred mixing this in the blender because it’s so quick and easy to pour. It is also gluten-free!
1 1/4 cups water
1 cup dates, pitted
3 ripe bananas, peeled and roughly chopped
2/3 cups coconut or almond flour
1 tablespoon vanilla extract
1 teaspoon maple syrup
1⁄2 teaspoon baking powder
Preheat oven to 270°F (185 C).
**Grease muffin tins and set aside.
Heat the dates and water in a small saucepan over low heat until the dates break down and thicken. Use a fork to mash them together and set aside.
Place the flour, egg, banana, vanilla extract and baking powder in a blender or food processor and mix well until well combined.
Add the dates to the banana mixture and combine. Evenly distribute into the ramekins or muffin tin. Cook in the oven for about 20-22 minutes.
** You can use paper cupcake cups but be aware due to the ‘stickiness’ part of this cake, the paper will stick to it.
Although I make tons of these during the holiday season for family & friends, it’s always nice to have a sweet treat on hand that is guilt free. Warning.. make enough of these to last because the go fast!
For Base Ingredients
10 Medjool dates pitted
3 tbsp cacao powder
2.5 tbsp coconut butter or sub with coconut oil
3 tbsp water
For Nut Fudge
1.5 cup raw pecans or sub with walnuts
3/4 cup raw macadamias
1-2 tbsp. shredded coconut
1/4-1/2 jar raw chocolate spread
Add the pecans and 1/2 cup of the macadamias to a good blender. Pulse several times, or until the nuts have a rough, meal-like consistency.
Add the remaining ingredients to the blender, excluding the shredded coconut and the 1/4 cup macadamias set aside previously. Blend on a low-medium setting until everything is nicely combined and the mixture is smooth.
Roughly chop the remaining 1/4 cup macadamias and then stir into the mixture.
Line a small-medium brownie/slice tray with baking paper.
Scoop out the fudge mixture from the blender and press into the baking tray, flattening and evening out the mixture with a spoon. Cover and place in the freezer to set for 1-2 hours or until firm.
Remove the fudge from the freezer and, using a small spatula, ice with chocolate spread.
Sprinkle some shredded coconut on top.
Return the batch to the freezer so the icing can firm up (30-60 minutes).
Once the icing has set, remove fudge from freezer and cut into 12 squares. Store in the fridge for a softer fudge or in the freezer for a firmer texture.
For Orange Fudge Add (to base):
4 teaspoons orange extract
Zest of one medium orange
For Mint Fudge Add (to base):
1 teaspoon high-quality mint extract (Don’t skimp on this. It makes all the difference)
This cake is make without milk or eggs or butter and is moist, dark and delicious. No one knows for sure how long this cake has been around but many think it is a brain child of the depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients. One more plus .. no mixing bowl. This cake is made directly in the baking pan hence no mess!
Wow, now that’s what I call a great recipe!
1 1/2 cups (7 ounces) bleached all-purpose flour
1/4 cup (0.75 ounce) unsweetened, non-alkalized cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (7.5 ounces) granulated sugar
1 teaspoon vanilla extract
1 tablespoon white or cider vinegar
6 tablespoons vegetable oil
1 cup water
Position a rack in the center of the oven and preheat to 375°F. Lightly grease an 8-inch square pan.
Sift the flour, cocoa, baking soda, and salt directly into the baking pan, then add the sugar. With your finger, poke 2 small holes and 1 large one in the dry ingredients. Into one of the small holes pour the vanilla, into the other one the vinegar, and into the larger one the oil.
Pour the water over all the ingredients and stir the ingredients together with a table fork, reaching into the corners, until you can’t see any more flour and the batter looks fairly well homogenized.
Bake for 35 to 40 minutes, or until the top is springy and a tester inserted in the center comes out dry. Cool the cake in the pan on a wire rack, then cut and serve it from the pan.
Carbohydrates 38 g (13%)
Fat 9 g (14%)
Protein 2 g (5%)
Saturated Fat 1 g (4%)
Sodium 181 mg (8%)
Polyunsaturated Fat 2 g
Fiber 1 g (5%)
Monounsaturated Fat 6 g