Passover is an opportunity to change the way we eat. Most of our year is spent eating processed grains like wheat and rice. When these grains are stripped of the germ and bran, the remaining white starch acts like sugar in the body. Nutritionally, a white pita or sushi rice has the same impact as eating sugar.
Instead of using industrial shortcuts like potato starch or matzah meal to mimic bread, we can return to whole ingredients. This chocolate cake uses almonds and dates. It is not an imitation of a flour-based dessert. It is a dense, nourishing dish made from real food.
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3 cups almond flour. Home-ground is best.
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2/3 cup cocoa powder.
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1.5 teaspoons baking soda.
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580 grams Medjool dates, pitted.
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2 cups fresh orange juice.
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1 teaspoon natural vanilla powder or one vanilla bean.
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2/3 cup olive oil.
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2 teaspoons natural apple cider vinegar.
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Put the almond flour, cocoa, and baking soda into a food processor. Pulse until the mixture is uniform.
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While the processor is running, slowly add the dates, orange juice, vanilla, olive oil, and vinegar. Blend until the batter is smooth.
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Pour the batter into a lightly greased 24cm round pan.
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Bake in a preheated oven at 180°C for about 45 minutes. The cake is ready when a toothpick comes out dry.
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Let the cake cool completely. It needs time to set because it contains no gluten.
Serving Note: For a clean topping, you can blend fresh strawberries with a few dates and a little coconut butter.
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