Chocolate cake is always a good idea. And this scrumptious cake is super low in fat but yet still deliciously fluffy and chocolaty.


  • 4-5 pitted dates (Medjool)
  • 1 chopped apple
  • 1 cup of water
  • 2 cups of gluten free flour
  • 1 tbsp of soy flour
  • 1 tsp of baking powder
  • 1/2 tsp of vanilla powder
  • 2 tbsp of carob/cacao powder
  • A handful of dried cranberries or cherries


  1. Blend up dates, apple and water until smooth and set it aside.
  2. In a bowl combine flour, soy flour, baking powder, vanilla and carob powder and toss to combine. Then stir in the apple sauce until everything is well combined.
  3. Pour the batter into a pie pan and sprinkle it with dried cherries or cranberries.
  4. Bake it at 250°F/120°C for 15-20 minutes.
  5. Once it is cooled down remove it from the pan, slice it up and drizzle it with chocolate sauce if desired. I used hazlenut-cacao butter.