Healthy Chocolate Birthday Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Delphine Fortin
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 minutes
Yield: 10 servings 1x
Category: Cakes

This beautiful healthy chocolate birthday cake is a dream come true. This fantastic chocolate cake is flourless, butter-free, and naturally sweetened with fruits.

Ingredients

Scale

For the chocolate cakes (x3)*:

Important note: the quantities mentioned below are for one cake. Remember to multiply all of the quantities x3 to create 3 cakes.

7.5 oz (200g) unsweetened baking chocolate or at 70% cocoa**
1 Tablespoon unsweetened cocoa powder
½ teaspoon baking soda
1 ¼ cup (200g) pitted dates, or about 10 dates
3 large eggs
¼ cup (60ml) coconut oil
1 teaspoon vanilla extract

For the cream cheese frosting:

8 ounces (225g) cream cheese frosting, softened at room temperature
3 Tablespoons maple syrup (or agave syrup)
1 teaspoon vanilla extract
1 Tablespoon unsweetened cocoa powder

Cook Mode Prevent your screen from going dark

Instructions

For the healthy chocolate layer cake:

For each cake (x3). Preheat the oven to 350°F (180°C), and grease the bottom and sides of a 6-inch (15 cm) springform. In a food processor, pulse chocolate, cocoa powder and baking soda until texture of coarse sand. Pulse pitted dates, then eggs, coconut oil and vanilla. Transfer the batter into the prepared springform. Bake for about 25 minutes or until a toothpick comes out clean.
Allow to cool completely. Repeat with the 2 other cakes.
For the cream cheese frosting. In a medium bowl, beat the cream cheese with a hand mixer on medium speed, until smooth, about 2 minutes. Add the maple syrup and vanilla extract, and beat for 1 more minute. Transfer about ¾ of the cream cheese frosting to a separate bowl. Add the unsweetened cocoa powder to the remaining ¼ cream cheese frosting, and beat again, until completely incorporated.

For assembling the cake:

If the chocolate cakes are not completely flat, slice a thin layer off the tops of the cakes to create a flat surface, using a large serrated knife. Discard the scraps (or eat them, they’re so good!).
Assembling. Add a drop of cream cheese in the center of a cake stand. It will serve as glue to ensure the cake stays in place in the center. Place one chocolate cake right side up on top. Using an offset spatula, evenly spread a thick layer of the frosting over the cake. Add the second cake and spread another thick layer of frosting. Place the last cake upside-down, so the top of the cake is smooth and flat.
Crumb coat. Spread a thin layer of the chocolate frosting over the top and around the sides as a crumb coat (to help catch any loose crumbs before the final frosting). You should be able to see the cake through the frosting. Chill in the refrigerator for about 20 minutes until the frosting is set.
Final coat. Spread the remaining chocolate frosting on top of the cake. Smooth out the top, then scrape the sides, using an offset spatula to create the “naked cake” effect rather than covering the cake completely. Decorate the cake or keep it as is. Enjoy!

Notes

* You could also triple the recipe ingredients all at once, but I like to make the cake preparation separately to ensure an even distribution of the cake batter for each layer. It’s up to you to decide which option works best for you.

** I usually prefer using 70% dark baking chocolate rather than unsweetened chocolate. If doing so, keep in mind the 70% dark baking chocolate contains small amounts of sugar.