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date sweetened chocolate cake

date sweetened chocolate cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 12 reviews

  • Author: Sep Campos
  • Total Time: 30 minutes
  • Yield: 2 9" cakes 1x


Date sweetened chocolate cake made without processed sugar. This decadent whole wheat cake will please the entire family! Top with my date sweetened chocolate cream cheese frosting!


  • 2 Tbsp unsalted butter (softened at room temperature)
  • 11 oz pitted medjool dates (chopped)
  • 1 ½ cups hot coffee
  • 2 oz unsweetened chocolate or up to *72% cocoa dark chocolate (finely chopped)
  • 2 Tbsp raw cacao powder
  • 2 egg yolks
  • 1 egg
  • ½ Cup canola oil
  • 1 Tbsp vanilla
  • 2 Tbsp apple cider vinegar
  • ½ tsp salt
  • 1 Cup Whole Wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder


  1. Preheat oven to 350
  2. Line 2 9” round cake pans with parchment paper and grease the bottom and sides of the pan with softened butter
  3. Place the dates in a large, heatproof bowl
  4. Prepare a pot of dark coffee and pour the very hot coffee over the dates and add the chopped chocolate to the hot coffee
  5. Use a spoon to push the dates down into the coffee and let them soak for 5 minutes at room temperature, until the chocolate melts
  6. Grind the coffee soaked dates and melted chocolate in a food processor until a smooth paste forms
  7. Add the eggs and egg yolk to the food processor and grind until fully combined
  8. Add the vegetable oil, vanilla, salt, vinegar, and cocoa powder to the food processor and blend until fully combined – stop every 20-30 seconds and scrape down the sides of the bowl with a rubber spatula
  9. Add the flour, baking soda, and baking powder to the food processor and blend for 10-20 seconds until just mixed
  10. Use a rubber spatula to divide the cake batter evenly among the prepared cake pans
  11. Use the spatula to smooth down the tops of the cakes and bake them side by side on the middle rack of the oven
  12. Bake until a toothpick inserted in the middle comes out mostly clean with the exception of a few crumbs, about 20 minutes (rotate the pans halfway through baking)
  13. Remove the cakes from oven and let them cool on wire racks at room temperature for at least 30 minutes before frosting


*I prefer to use 72% chocolate instead of unsweetened chocolate. It adds a small amount of processed sugar but the cake is much more moist and delicious with this method.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes