GLUTEN-FREE CHOCOLATE CAKE

🧂Ingredients

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• 0.67 cup pitted dates
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• 1 cup maple syrup
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• 1 teaspoon vanilla extract
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• 2 piece large eggs
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• 1 piece stick unsalted butter(melted + 1 tablespoon solid butter for greasing Bundt pan)
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• 0.33 cup gluten-free flour blend(recipe below)
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• 0.33 cup sorghum flour
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• 0.67 cup cocoa powder
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• 1 teaspoon baking powder
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• 1 piece pinch of sea salt
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• 0.5 cup good quality chocolate for melting
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• 2 tablespoons walnuts(roasted and chopped)
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📝Instructions

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1. 1

   Preheat oven to 350° F. Grease 9 1/2-inch Bundt pan with butter and dust with cocoa powder.

2. 2

   In food processor, blend dates with maple syrup.

3. 3

   When dates are thoroughly blended, add vanilla, eggs and melted butter. Mix to combine.

4. 4

   In medium bowl, sift together flours, cocoa powder, baking powder and salt. Whisk well to incorporate. Add to date-syrup mixture in food processor. Mix to combine.

5. 5

   Pour batter into baking pan, filling no more than 2/3 up side of cake pan. Any extra cake batter can be used for muffins. Do not overfill pan. Bake for 30-35 minutes 35 minutes. Allow cake to cool completely.

6. 6

   Double-melt chocolate and drizzle over cake. Sprinkle with walnuts.