117 comments

  1. Joann
    Joann

    I wish I had a piece of this cake right now!! Can’t wait to try it but I’m probably going to wait until I get back from my trip in a few weeks because I’m afraid I’ll eat the whole thing and then not fit into any of my clothes!!

    April 21, 2012

    Reply

    1. Joann
      Joann

      I wish I was going to Aruba but I’m just meeting up with some friends in Milwaukee to go to a few concerts. I might make the cake this Wednesday and take most of it to the spa with me on Thursday to prevent myself from eating it all in one or two servings!

      April 22, 2012

      Reply

  2. monica
    monica

    this looks awesome but i wonder what the fat count would be? avocados, eggs, coconut milk and oil? is there any way to make this with less fat?

    April 22, 2012

    Reply

  3. Erin @ Texanerin Baking

    Wow! It’s beautiful and definitely looks way more than “somewhat” fudgy. I love the ingredients and am so happy I have everything! As soon as the dishwasher is done, I’m going to get started. One thing I didn’t count on was needing 12 eggs so I might have to make half a cake. We’ll see. :)

    Haha. No beans is just so random. No grains, no beans. I must sound like a weirdo. I’ve tried baking with them several times and I just can’t handle it.

    When I told my husband to come look at the challenge cake he asked if you had won. I told him that it wasn’t really something you could win, because it wasn’t a contest, but obviously, you won. Congratulations. :)

    April 22, 2012

    Reply

  4. Elly

    I really want to try this. I’ve been wanting to bake with avocado and date paste for ages and this seems like the perfect excuse. I can’t imagine how all those ingredients will combine into something that looks as amazing as the photo, but I trust you! Although it’s probably still quite calorific, right, even though it’s healthy? Avocado, coconut milk, dates, etc… Congratulations on rising to your challenge, it looks like you’ve pulled it off!

    April 22, 2012

    Reply

  5. Erin @ Texanerin Baking

    Wait, what?! I have to wait 8 hours?! Wah. I wish I would have read the full instructions first. I just put my cake in the oven and I have a lasagna that needs to go in as soon as the cake’s finished. I guess that could result in some cracks, but that’s okay. And I’m going to carve out a piece. I’m not capable of waiting hour hours! It looks good! And what size spring form? I went with a 10.5″ because it looked like a huge amount but I imagine a 9″ would work too.

    April 22, 2012

    Reply

    1. Erin @ Texanerin Baking

      I haven’t cut a real piece but go read your email! :)

      April 22, 2012

      Reply

    2. Erin @ Texanerin Baking

      In case anyone was wondering why I haven’t left feedback, it’s because I messed up my cake. There will be a redo, though. :)

      April 24, 2012

      Reply

    3. Erin @ Texanerin Baking

      I went and bought the Hass variety just for this. :) But it was a good idea! I’m pretty much positive it’s the date thing because that was waaay off and it explains everything. I’m looking forward to my next attempt!

      April 25, 2012

      Reply

  6. HeathersCreativeConcoctions

    OMG! I am going to find an excuse to make this ASAP! I am so not a chocolate flourless person but this looks incredible!!!! Thank you for the fantastic recipe!!

    April 22, 2012

    Reply

  7. zosia
    zosia

    this.is.unreal.

    you are my hero! not only do you live across the pond from me – but you made THIS chocolate cake!

    thank you <3

    April 22, 2012

    Reply

  8. Alex@Spoonful of Sugar Free

    Sonia! Oh my goodness. I just came across your site and I LOVE it! Love this cake, love the ingredients….holy fazoli-thank you!

    April 22, 2012

    Reply

  9. Jessy (squeezetheday)

    What a stunning cake! I made a flourless chocolate cake once, but it involved chickpeas. I don’t mind grains nor beans, but I do love that this is totally sweetener-free!

    April 22, 2012

    Reply

  10. Simone

    Oooooo, (wiping drool of my chin) Now THAT looks incredibly good. I can’t wait to try the flavors in it. It sure sounds absolutely delicious and look at that gorgeous moist inside… Mmm…

    April 22, 2012

    Reply

  11. Carolyn

    Looks fantastic! I think it’s wonderful that it’s made with no sugar at all. And I don’t believe in low fat anyway…fat is good for us!

    April 22, 2012

    Reply

  12. Laura Lea @ Beanie Bumbles

    Hi Sonia! Long-time reader, first-time commenting! I am a the-darker-and-richer-the-better kinda girl when it comes to chocolate and feel it is IMPERATIVE that I made this cake soon. How many dates would you estimate that you used total? Thank you!

    April 22, 2012

    Reply

  13. Amrita

    I’ve been on a flourless chocolate truffle cake high ever since I read Cludia Roden’s recipe. And then came David Lebovitz with his masterpiece followed by Molly Wizenberg with her staple. And now this. I think its going to take a lot of cake-eating therapy for me to get over these fudgy delights!

    Great photographs.

    April 23, 2012

    Reply

  14. Kat
    Kat

    Oh wow, that looks beyond amazing; like a giant, fudge-mousse brownie! Unfortunately, I’m not a coconut gal so I think I’m just going to have to admire from afar. D;

    April 23, 2012

    Reply

  15. Allison
    Allison

    I can’t find extra dark cocoa powder is it okay to use regular cocoa powder?

    April 23, 2012

    Reply

  16. Michelle@Peachy Palate

    That cake looks incredible!!! I wonder would it work with flax eggs?! It just looks so melt in the mouth!

    April 24, 2012

    Reply

  17. Sam Derrick
    Sam Derrick

    This cake looks amazing, could you tell me what the shelf life is, does it need to be kept refrigerated?

    April 24, 2012

    Reply

  18. Mary
    Mary

    Have just added the icing and it looks awesome. The icing tastes sooo good and I’m taking the cake to celebrate my late grandfathers 90th birthday ( which he only missed by 2 months) and for Anzac( Aussie memorial) day. Can’t wait to try the completed thing!!! will let u know what every one thinks, they are all scoffing at the avocados in it….

    April 24, 2012

    Reply

  19. Ali
    Ali

    Sign me up! This could count for a breakfast, right??

    April 25, 2012

    Reply

  20. Mary
    Mary

    It was great!!! Even my picky uncle thought it was good, although my sneaky toddler wouldn’t eat it coz it wasn’t sweet enough. I prob needed to cook it a but longer, I gave it about 45 mins but even then it was a little too soft in the centre and I would prob add a little bit more date paste and slightly less cocoa, as it was really really strong cocoa taste( I just used normal cocoa, but it’s a strong one). But I think it also would have been fine if I’d remembered to bring the cream and raspberries I has. I also jus used vegetable oil in the icing, and I’m pretty sure I forgot the water…. But it still had the right consistency, and next time I may even just use the rest of my coconut milk instead of the oil. All in all it was a great success and I thought it was delicious. I would def make it again as a dessert cake, and I love that it’s all full of natural good stuff. You’ve inspired me to bake more things like this, next I want to try cookies using chickpeas, any suggestions or recipes??.
    Thanks for an awesome inspiring blog!

    April 25, 2012

    Reply

    1. Joann
      Joann

      I wonder if I made the date paste right too. I like the way mine tastes but I’m not sure how much water to put in to the jar.

      I’m glad you mentioned that about your coconut milk…sometimes I buy the light version which is really thin so I’ll make sure to get the regular for this recipe.

      I’m aiming for Monday to try it but I have a busy week and have a mini-getaway next weekend before my trip to Milwaukee in a couple weeks and I am already stressing about everything I need to get done so it might have to wait until I get back.

      April 25, 2012

      Reply

    2. Joann
      Joann

      What brand of cocoa powder do you use?

      April 29, 2012

      Reply

  21. Erin @ Texanerin Baking

    Ehem, well. :D I hope Sonia doesn’t mind, but I’m just going to throw this out there: Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites

    For all your chickpea cookie needs. :)

    (I hope this isn’t tacky! It’s not tacky, is it?! It’s just not every day (or ever) that someone asks for a chickpea cookie recipe! I was excited. I couldn’t help myself. :) )

    April 25, 2012

    Reply

    1. Erin @ Texanerin Baking

      Thanks! And haven’t you seen them?! Sonia! Those are the grain free peanut butter cookies I was talking about that one time! They’re so yummy and kind of healthy… at least as far as my recipes go. :)

      April 25, 2012

      Reply

  22. Heidi @ Food Doodles

    This looks BEAUTIFUL! I love that it uses date paste too. You make healthy look goooooood :D (and taste good too, I’m sure!)

    April 25, 2012

    Reply

  23. Mary
    Mary

    I think maybe it was the coconut milk, it was actually coconut cream I used, but very watery. My date paste was very think and quit dry. Anyway, it was fine, just had another piece.

    And thanks Erin for the chickpea co okie recipe, very interesting…. Maybe I’ll have to try that next.

    April 26, 2012

    Reply

  24. Åshild
    Åshild

    Hi. Just wondering: how do you think this cake would do with prunes instead of dates? It looks delicious by the way. Maybe one day when I´m done with exams and have the time…

    April 26, 2012

    Reply

  25. Victoria (Sweet and Healthy Living)

    Wow, this looks amazing!

    April 28, 2012

    Reply

  26. Rachel

    This looks amazing! I can’t believe the ingredient list. Definitely something I’ll have to try!

    April 28, 2012

    Reply

  27. Maude
    Maude

    I have been trying to find Cacao Barry Extra Brute in Montreal do you know where I can buy it ?! Never seen it at my local grocery store.

    May 3, 2012

    Reply

    1. Maude
      Maude

      After calling 20 stores I finally found Cacao Barry Extra Brute in Montreal!! Got it at Gourmet Laurier (1042 Avenue Laurier Ouest) got 1kg of it :) Yeahhh!!!! :)

      May 3, 2012

      Reply

  28. Kim
    Kim

    We made this twice, Love it!

    May 5, 2012

    Reply

  29. Eva
    Eva

    As I’m from Europe I’m curious how much ml or grams is one cup. I looked it up and the numbers differ. I’m making this cake today for my nephew’s birthday and I want it to be perfect :) ! Love, love your blog!

    May 19, 2012

    Reply

  30. Eva
    Eva

    Thank you for your answer. I just needed to know whether one cup equals 250 ml or 240 ml. I’ll let you know how it turned out tomorrow! Have a great day! :)

    May 19, 2012

    Reply

  31. Sofie Rygård
    Sofie Rygård

    Uhm – I will make this for my dinner club – 12 cake lovers – on wedensday :)

    I hope it will be a succes!

    I love your recepies!

    Regards,
    Sofie from Denmark

    May 20, 2012

    Reply

  32. Eva
    Eva

    Sonia, the cake was delicious. Unbelievably creamy! I used coconut flakes and a bit more of coconut milk instead of coconut oil for the icing. The icing was so good and healthy that I’ll surely use it for other cakes in the future! :)

    May 22, 2012

    Reply

  33. Jessica
    Jessica

    Do we know approx how much calories or sugar is in this cake? I’m on a program where I need to count calories and would LOVE to try this cake!!

    May 23, 2012

    Reply

  34. Jessica
    Jessica

    I found a website and crunched the numbers. This is for the whole cake with the icing!

    Nutrition Facts

    User Entered Recipe

    1 Serving

    Amount Per Serving

    Calories 3,111.3

    Total Fat 188.8 g

    Saturated Fat 81.1 g

    Polyunsaturated Fat 16.1 g

    Monounsaturated Fat 72.6 g

    Cholesterol 1,110.0 mg

    Sodium 2,000.7 mg

    Potassium 8,182.3 mg

    Total Carbohydrate 371.1 g

    Dietary Fiber 107.7 g

    Sugars 174.0 g

    Protein 130.6 g

    Vitamin A 36.5 %

    Vitamin B-12 48.0 %

    Vitamin B-6 62.8 %

    Vitamin C 6.5 %

    Vitamin D 60.0 %

    Vitamin E 6.4 %

    Calcium 55.2 %

    Copper 466.6 %

    Folate 75.8 %

    Iron 256.7 %

    Magnesium 329.7 %

    Manganese 557.1 %

    Niacin 49.7 %

    Pantothenic Acid 25.6 %

    Phosphorus 261.5 %

    Riboflavin 101.3 %

    Selenium 55.4 %

    Thiamin 24.6 %

    Zinc 137.4 %

    May 23, 2012

    Reply

  35. Sofie Rygård
    Sofie Rygård

    Uhm! The cake was a big succes! My girls liked it – and the were very suprised that it didn’t containe any sugar – but avocados!! ;) Next time (because there will sure be a next time!!) I will add some more dates to the cake dough – I think it was a bit too unsweet. But otherwise I simply LOVE it!

    May 24, 2012

    Reply

  36. Fiona

    Wow! This looks really good – it looks so deliciously moist. I’m going to have to try this :-)

    June 4, 2012

    Reply

  37. Freya
    Freya

    This looks so good! I can’t wait to try it! (seriously drooling) however I’m worried about the sugar in the date paste (I probably won’t worry about it the first time) but what can I use as a substitute for future cook up’s?

    June 6, 2012

    Reply

  38. Heather

    :( I’m so bummed I don’t like the way this has turned out. I taste the avocados a lot (which I don’t necessary hate but I wanted it to be hidden for guest) and the texture just isn’t right. I think I may have gone wrong with the date paste being too watery? Also I thought my eggwhites might be bad because they expired a few days ago- plus to me it seems like this recipe has soo many eggs. Is there a way to make it work substiuting some egg or eggwhite with chia? So sad I was so looking forward to this :(

    June 17, 2012

    Reply

  39. Alison
    Alison

    Hi! I want to make this cake for my sister’s birthday and I’m wondering how exactly you line the springform with foil? I’ve never done this before. When I have lined pans before it was only with a round of parchment in the bottom. Am I actually covering the entire bottom round of the springform with foil and then covering the outside edges of the pan or am I supposed to have foil going up the entire inner sides of the pan? I appreciate the help!! :)

    June 27, 2012

    Reply

  40. Syasi
    Syasi

    I have a bottle of date essence in my cupboard. Do you think it will work if I used it instead of date paste? Thanks :)

    September 3, 2012

    Reply

  41. Heidi
    Heidi

    I made this cake, and it was amazing! I admit, somewhere around the baking stage was a bit of a leap of faith (kind of like baking cheesecake) but I’m glad I followed through. When eating the leftover bits of cake stuck to the pan after I flipped it, I tasted avocado too, like someone else mentioned. It didn’t bother me, but it was the first thing I notice; however I had used half regular cocoa power and half dark cocoa power (trying to use up what I had in my stash) and I do think that if I had all dark cocoa, it may have masked some of it. That being said… the icing. The ICING!! It was so good! I’m not regularly someone who eats icing, I find it tastes like I’m shoving spoonfuls of pure sugar in my mouth, but I could eat this icing straight from the bowl. So good! The best thing about it was that once the icing was paired with the cake, that avocado taste was completely gone. The icing wasn’t overpowering, but I guess it just balanced out the cake that well. Even my boyfriend (who does not follow the paleo diet, but finds himself my test subject for my baking experiments like these) was really impressed. Thank you so much for the recipe!

    September 3, 2012

    Reply

  42. Cassie
    Cassie

    How well do you think this would freeze? I don’t think I can eat this whole thing by myself in a week! Very yummy, though. I agree that more date paste might make it better for next time, but there WILL definitely be a next time :)

    September 18, 2012

    Reply

  43. Emilie
    Emilie

    Hello! Does Light Coconut Milk also work?

    September 20, 2012

    Reply

  44. aleena
    aleena

    My friend and I are planning on making this tonight, only we don’t really have ripe avocados where we live, so we were planning on subbing it pureed mango or banana. How much do 3 avocados yield in terms of cups/tablespoons so we know how much to sub? Thank you so much!

    October 5, 2012

    Reply

  45. Nancy
    Nancy

    Hi there

    I’ve been making this cake today – after half hour in the oven it had cracks in it what does this mean, over or under cooked?

    October 13, 2012

    Reply

  46. Cynthia

    Holy cow! I think I love u…;) I can’t wait to try this. It will be my first chocolate/avocado experience!

    October 27, 2012

    Reply

  47. Dolly
    Dolly

    Hi Sonia,

    tried this cake a couple of days ago. I am not a extra- dark coca fan but after a couple of trials , I am slowly warming up to it. But every one at home loved it though. keep posting such great recipies! I made a few changes – used only 2 egg whites instead of 6, and for the icing used regular cocoa powder instead of extra – dark and more date paste.
    still loved it!!! three cheers to the decadant texture!! simple divine! I am hooked to this blog!!

    December 27, 2012

    Reply

    1. Dolly
      Dolly

      Also I made the date paste in my wet-grinder. I don’t own a food processor. It was quite sticky and it took me a while to get it in to a smooth paste. I wonder if it is easier in a food-processor.
      For the rest of the ingredients I just transferred the date-paste to a large bowl and just mixed them all with an electric mixer. it came out quite well actually.

      December 27, 2012

      Reply

  48. Lesley
    Lesley

    Can I replace the whole eggs with liquid egg substitute and use it with the egg whites? I have to watch my cholesterol.

    January 2, 2013

    Reply

  49. Sharon
    Sharon

    My coconut milk doesn’t say what the percentage of fat to water is. But it does say to shake it first – I imagine to distribute the fat better. Should I just use the cream at the top do you think? this looks so incredibly amazing! thank you for sharing!

    January 13, 2013

    Reply

  50. Lily aronin

    I a Health Coach and this recipe meets my dessert criteria perfectly. Every calorie must be doing something good for me. You are right it is high in healthy fat, but that is also what made it incredibly satisfying. The protein and fiber also balance that out perfectly and make this dessert a lovely choice for special occasion or desperate indulgence. I have a family birthday next week and I can’t wait to wow everyone.

    January 13, 2013

    Reply

  51. Sharon
    Sharon

    WOW!! So I served this tonight and got mixed reviews! Nobody knew about the yummy goodness in there, and I didn’t enlighten them! lol! The only complaint was that the cake wasn’t sweet enough. It was very chocolatey and a little too bitter for their sweet tastes! How can I make it sweeter? I also ended up making it in two square (8×8) pans as I didn’t have a springform pan, but i flipped out just fine! I thought the texture was great! It just needs to be a little sweeter. Should I just put in more date paste? I don’t want to mess with the consistency of the cake. Can I use honey? Is that considered a processed sugar? I’m new to this, but I love that it’s only fruit sweetened!

    January 14, 2013

    Reply

    1. Sharon
      Sharon

      I meant the cake flipped out onto the plate just fine!

      January 14, 2013

      Reply

  52. Caitlin
    Caitlin

    Hi Sonia,

    I just recently found your blog (and I LOVE it!) and I’m a huge lover of anything chocolate so I just made this cake (as the first of your recipes to try) and I absolutely LOVE it! I made it in a square pan (since I didn’t have a spring form) and was worried it wouldn’t come out okay, but it was fine. I also cut it into squares like brownies, instead of cake slices. I could’ve done with letting mine cook slightly longer, as the middle was kind of more of a solid ‘pudding’ texture (but still yummy!) but i’ll know for next time. The cake is gorgeous and the icing is even nicer than the cake! And even though its definitely not low cal or low carb, I love how it is made with super nutritious ingredients (avocado, dates – both of which I love anyway!) and coconut milk/oil – so I don’t feel guilty eating this cake AT ALL! Thank you so much for this recipe. I will definitely be making it again! (and even my husband who was wary about it when I told him what was in it, didn’t mind it! :) )

    January 19, 2013

    Reply

  53. toni
    toni

    Hi, do you think if the eggs whites were whipped and then folded in last might make the cake a little lighter?

    January 25, 2013

    Reply

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