When I first made this cake, I was amazed how fabulously moist and sweet it was and how gloriously soft and tender the crumb was. The dark chocolate and pecans add a wonderful texture contrast and layers of flavour, as well as adding to the nutrient profile of this sugar free and fat free cake. The sweet dates also bring a subtle caramel flavour to the party and you would never know that there wasn’t any butter or oil.
Makes 1 x 900g/2lb loaf
Collect together your equipment (see Recipe Notes below) and ingredients.
Soak the dates in the milk for 20 minutes, until soft. Blend in a food processor.
Preheat oven to 180°C/350°F/Gas 4 (fan 160°C) and grease and line a 900g/2 lb loaf tin.
Add the remaining ingredients, apart from the nuts, chocolate, (and ginger) and pulse until mixed in.
Fold in the chopped pecans, chocolate (and ginger, if using) by hand and transfer to the loaf tin. Sprinkle with extra chopped chocolate and pecan nuts.
Cook in the centre of a pre-heated oven for 30 – 35 minutes or until cooked. It is cooked when a toothpick inserted into the centre of the loaf comes out clean.
Leave in the tin for 5 – 10 minutes and then transfer to a wire rack to cool.
Equipment:
Where is this recipe from?
This is a @doctorbowl recipe. Dr Divya Sharma’s quick, easy, healthy recipes are all vegetarian and/or vegan and gluten free, sugar free, fat free recipes are also highlighted. It is a fabulous insta site and she has a cookery book as well, called Doctor Bowl: Quick + Simple Balanced Vegetarian and Vegan Food. Whatever diet you follow, I really recommend this site.