Cakes
1 cup pitted dates
1/2 cup natural cocoa powder
1/2 cup brewed coffee, hot
1-1/2 cups almond flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
2 free-range eggs, large, separated
1/3 cup melted coconut oil,
2 tsp. vanilla extract
1 cup fresh, or frozen, thawed raspberries
2 tsp. honey
2 tsp. lemon juice
This heavenly, moist, and light gluten- and dairy-free cake gleans just the right amount of natural sweetness from the dates and berry sauce. Made by grinding up blanched almonds, almond flour infuses baked goods with high amounts of heart-healthy monounsaturated fat. When baking with such wheat-free flours, it’s best to separate the eggs and whip the whites to produce a lighter, cakelike end product. For clean-cut wedges, try dipping the knife in hot water before cutting each slice. The slices are best served warm.
Soak pitted dates in 1 cup boiling water for 15 minutes. Blend dates and soaking water in blender until smooth. Place cocoa powder and hot coffee in large heatproof bowl, stir to combine and set aside to cool.
Preheat oven to 350° F, and lightly grease spring-form pan.
In large mixing bowl, stir together almond flour, cinnamon, baking soda, and salt. Stir date paste, egg yolks, oil, and vanilla extract into the cocoa-coffee mixture. Add cocoa mixture to almond flour mixture and stir gently until combined.
Using electric mixer, whip egg whites until soft peaks form. Stir about one-quarter of the egg whites into batter and gently fold in remaining egg whites.
Pour batter into prepared pan. Bake for 33 minutes, or until sides are set and centre on top looks slightly damp. Let cool for 10 minutes on wire wrack before cutting.
To male coulis, combine raspberries, honey, lemon juice, and 2 Tbsp water in blender, and puree until smooth. Strain through fine mesh strainer, pressing with wooden spoon or spatula to remove seeds.
Serve slices of cake drizzled with coulis.
Per serving: 308 calories,; 8 g protein; 22 g total fat; 28 g total carbohydrates; 7 g fibre; 171 mg sodium