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Dark Chocolate Date Cake

This recipe post is in collaboration with Natural Delights Medjool Dates. All views are my own.

This is the best ever dark chocolate date cake!

The tender cake is filled with two types of rich dark chocolate, two cups of softened, chopped Medjool dates to add natural sweetness and just the right amount of vanilla extract to make for the most flavorful cake.

It’s all topped with a German chocolate-inspired frosting made of dates, chocolate, walnuts and coconut.

You’re going to absolutely love it!

A side shot of a slice of chocolate cake with a bite taken out of it.

How to make dark chocolate date cake

For the chocolate cake:

  • Medjool Dates: You’ll use two cups of dates that are first softened in boiling water, then chop into a paste. This will sweeten the cake naturally, as well as add moisture and that classic date flavor.
  • Flour: Any all-purpose flour will work well here.
  • Cocoa powder: A half cup of unsweetened cocoa powder (I like to use dark cocoa powder) will make this cake ultra-chocolatey.
  • Chocolate chips: For an even richer chocolate flavor, I fold in dark chocolate chips or chunks so you get that little bite of melted chocolate every now and then.
  • Oil: You can use a neutral oil (like avocado) or unsweetened applesauce – or a mix of both.
  • Eggs and baking powder: To make the cake fluffy.
  • Salt: The salt brings out the natural flavors of all of the other ingredients.
  • Vanilla extract: It may seem counterintuitive since this is a chocolate cake, but vanilla extract is a crucial ingredient in making the batter taste really, really good.
  • Sugar: I added just a smidge of granulated sugar, but this ingredient really is optional since we have two cups of dates. It depends on how sweet you want the cake, but feel free to use it – or not.

For the frosting:

  • Medjool Dates: The more dates, the better! Similarly, to the cake recipe, you’ll soak the dates in hot water until they’re soft, then puree them with cocoa powder, vanilla and salt.
  • Cocoa powder: I’d use the same cocoa powder as the cake recipe.
  • Walnuts and coconut: Mix in chopped walnuts and unsweetened shredded coconut to make a German chocolate-inspired frosting.
An overhead shot of cake batter in a pan with a package of dates and chocolate chips next to it.

Step-by-Step Instructions

For the dark chocolate cake:

  1. Preheat the oven to 325 degrees F. Coat a 9-inch round cake pan with cooking spray. Set aside.
  2. Place the dates and boiling water in a medium glass bowl and let sit 10-15 minutes.
  3. In another medium mixing bowl, whisk together the flour, cocoa powder, baking powder and salt until combined. Set aside.
  4. Drain the water from the dates and transfer the softened dates to a small food processor and pulse until a chunky paste forms.
  5. Alternatively, transfer the softened dates to a cutting board and chop until a smooth paste forms.
  6. In another medium mixing bowl, use a hand mixer set on medium to beat together the oil and/or applesauce, sugar and eggs until light and fluffy.
  7. Beat in the date paste, milk and vanilla extract until combined.
  8. Reduce the speed of the mixer to medium-low and slowly add the flour mixture to the wet ingredients until just combined.
  9. Add the dark chocolate chips or chunks to the cake batter bowl and fold until just combined. Transfer the batter into the prepared cake pan and use the spatula to smooth it into one layer.
  10. Bake 35-50 minutes or until a toothpick inserted into the center comes out clean (ovens greatly vary, so baking time will vary). Let cool on a wire rack.
  11. Let cool on a wire rack.

For the date walnut frosting:

  1. Place the dates and boiling water in a medium glass bowl and let sit 10-15 minutes.
  2. Transfer the dates and the water to a blender or food processor. Puree until very smooth, scraping the sides as needed.
  3. Add the cocoa powder, vanilla extract and salt to the food processor and puree until smooth.
  4. Transfer to a bowl and fold in the walnuts and coconut (if using) until combined.
  5. Refrigerate until the cake has cooled, then spread the frosting on top.
  6. Cut into 10 slices.
An overhead shot of a container of dates with a chocolate cake and chips on the side.

Recipe Substitutions and Alterations

  • For the flour: Try with all-purpose, whole wheat pastry, whole wheat white, oat or gluten free all-purpose flour. If you use whole wheat flour, I suggest a mix of all-purpose and whole wheat.
  • For the cocoa powder: Any unsweetened cocoa powder will work. If you can find the special dark kind, I highly recommend it.
  • For the chocolate chips: Dark chocolate or semi-sweet chocolate chips or chunks work great. The darker the chocolate, the richer it will be.
  • For the oil: You can use any neutral flavored oil (my favorite is avocado oil) or unsweetened applesauce, or a mix of both. I like to do half and half for a lower fat cake that is still super moist.
  • For the granulated sugar: You can use the ¼ cup to make the cake slightly sweeter, or omit it if you want a richer, less sweet cake.
  • For the walnuts: Try it with chopped pecans instead of walnuts.
A side shot of a slice of dark chocolate date cake on a white plate.

Nutrition Considerations

  • To make this gluten free: Use gluten free all-purpose flour. Be sure all ingredients you choose are gluten free.
  • To make it dairy free: Use dairy free milk, such as soy, pea, oat, almond, coconut or rice.
  • To make it vegan: Use plant-based milk, such as soy, pea, oat, almond, coconut or rice.
    • Try an egg substitute like Bob’s Red Mill Egg Replacer or make flax ‘eggs’ (although I haven’t tested this).
    • To make it egg free: Try an egg substitute like Bob’s Red Mill Egg Replacer or make flax ‘eggs’ (although I haven’t tested this).
  • To make it nut free: Skip the walnuts in the frosting and use more coconut. Be sure all ingredients you choose are nut free.
An overhead shot of slices of chocolate cake on white plates.

Why I love dates

  • Dates are naturally sweet so they make a great substitution for traditional sugars.
    • I like to use them in place of most or some of the sugar in my recipes!
  • They are are a source of vitamins and minerals like potassium (in fact, they have more potassium than bananas!), B vitamins, iron, copper and magnesium.
  • Dates contain fiber – about 6 grams per ½ cup!
  • You can purchase Natural Delights Medjool Dates in pitted and organic pitted varieties so there is no fuss when using them in recipes or as a snack.
  • Dates have a unique flavor and sticky texture that lend themselves well to many recipes and baked goods.
  • Natural Delights Medjool Dates are a sustainable choice:
    • They are grown in the Bard Valley – a 150-square-mile radius at the intersection of Arizona, California and Mexico – where water is plentiful and the climate is high heat, low humidity.
    • 100% of their tree trimmings are turned into mulch.
    • Their ripening facilities are warmed by thermal energy from the sun.
    • 100% of their green packaging is made from post-consumer recycled materials.
    • Drip irrigation is used on over 2,200 acres to conserve water.
    • Natural Delights® are 100% glyphosate free.
  • Shop Natural Delights Medjool Dates on Amazon and receive 30% off by using my code 30Epicurean!
A side shot of plates with slices of chocolate cake on top.

Date recipes to make ASAP:

Print

Dark Chocolate Date Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

This tender dark chocolate date cake is filled with rich dark chocolate and dates and is topped with a German chocolate-inspired frosting.

  • Author: Julie Andrews
  • Prep Time: 20-25 mins
  • Cook Time: 35-40 mins
  • Total Time: 55 mins-1 hr 5 mins
  • Yield: Serves 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

Dark Chocolate Cake:

  • 2 cups pitted Medjool dates (about 12 ounces)
  • 1 ½ cups boiling water
  • 1 ¼ cups flour*
  • ½ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon coarse salt
  • ½ cup oil + ½ cup unsweetened applesauce (or 1 cup oil or 1 cup unsweetened applesauce)
  • ¼ cup granulated sugar
  • 2 large eggs
  • ½ cup milk (of choice)
  • 1 ½ teaspoons pure vanilla extract
  • ½ cup dark chocolate or semi-sweet chocolate chips or chunks

Date Walnut Frosting:

  • 1 ½ cups pitted Medjool dates (about 9 ounces)
  • 1 cup boiling water
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • Pinch of coarse salt
  • ½ cup chopped walnuts
  • ½ cup unsweetened shredded coconut (optional)

Instructions

For the dark chocolate cake:

  1. Preheat the oven to 325 degrees F. Coat a 9-inch round cake pan with cooking spray. Set aside.
  2. Place the dates and boiling water in a medium glass bowl and let sit 10-15 minutes.
  3. In another medium mixing bowl, whisk together the flour, cocoa powder, baking powder and salt until combined. Set aside.
  4. Drain the water from the dates and transfer the softened dates to a small food processor and pulse until a chunky paste forms. Alternatively, transfer the softened dates to a cutting board and chop until a smooth paste forms.
  5. In another medium mixing bowl, use a hand mixer set on medium to beat together the oil and/or applesauce, sugar and eggs until light and fluffy. Beat in the date paste, milk and vanilla extract until combined.
  6. Reduce the speed of the mixer to medium-low and slowly add the flour mixture to the wet ingredients until just combined.
  7. Add the dark chocolate chips or chunks to the cake batter bowl and fold until just combined. Transfer the batter into the prepared cake pan and use the spatula to smooth it into one layer.
  8. Bake 35-50 minutes or until a toothpick inserted into the center comes out clean (ovens greatly vary, so baking time will vary). Let cool on a wire rack.

For the date walnut frosting:

  1. Place the dates and boiling water in a medium glass bowl and let sit 10-15 minutes.
  2. Transfer the dates and the water to a blender or food processor. Puree until very smooth, scraping the sides as needed.
  3. Add the cocoa powder, vanilla extract and salt to the food processor and puree until smooth.
  4. Transfer to a bowl and fold in the walnuts and coconut (if using) until combined. Refrigerate until the cake has cooled, then spread the frosting on top. Cut into 10 slices.
  5. Store the cake covered in the refrigerator.

Notes

Substitution Tip*: Use all-purpose, whole wheat pastry, whole wheat white, oat or gluten free all-purpose flour (or a mix of two).

Nutrition

  • Serving Size: 1/12 of recipe
  • Calories: 423
  • Sugar: 45g
  • Sodium: 101mg
  • Fat: 19g
  • Saturated Fat: 6g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 63g
  • Fiber: 8g
  • Protein: 7g
  • Cholesterol: 31mg

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6 Comments

  1. Just made this delectable treat and my hubby said “it could be sold at a nice cafe and we’d be going back for it” (he’s not a fan of healthy treats so I just didn’t tell him any different 😉 ). I used Oat flour, and half and half of olive oil and sunflower oil… used what I had on hand. Definite keeper in my fave chocolate cake treasures:) P.S. yes I used a dark cold pressed cocoa.

    1. That’s the best compliment, Monika! We are also big fans of this chocolate cake in our house!! Also love using oat flour in my baked goods and of course dark cold pressed cocoa ups the game. 😉

  2. Thank you for this delectable treat. It is the absolute best recipe I have ever come across for chocolate cake (at 65 I’ve baked a few chocolate cakes).

    I modified it only slightly as follows.
    1/ replaced 1/4 c. flour with oat bran
    2/ added about 3 T. chia seeds
    In addition, for oil I used virgin coconut oil. Cocoa was dark organic cold pressed. Oh and to cut cost I opted to use a standard date instead of Medjool dates.

    The cake was one of perfection—and that frosting!! Thanks to you I’m back in the cake baking game. As for chocolate, this will forever be my “go to” cake!

    1. Lee, ahhh this makes me so happy! I love that you loved it! Great ideas for substitutions. I’m glad the recipe is still a bit modifiable as well. ENJOY and thank you for the feedback!

  3. I’m very impressed. I bake all the time and was searching for a healthier option and this definitely ticks all the boxes! It’s absolutely delicious without any compromises on taste. Will definitely be my go too!

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