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 crushed flax
  • 1 tsp of baking powder
  • 1/2 tsp of vanilla powder
  • 2 tbsp of carob 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, flax, 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 (date syrup whisked up with carob powder) if desired.