Flourless & Dairy-Free Chocolate Cake

A dense, rich and creamy Chocolate Cake, that is dairy-free and gluten-free, very easy to make you do not need any oven. For all the chocolate lovers out there !

Servings 8 people


  • 1 tbsp. coconut oil
  • 170 gr dates (Medjool for best results)
  • 200 gr pumpkin puree
  • 100 gr almond meal flour
  • 100 gr maple syrup (or agave syrup)
  • 2 tbsp. cocoa powder
  • 1/2 tsp. sea salt
  • 1 tsp. vanilla extract


  1. I have used a 8 x 8 inch (20 x 20 cm) round pan. Bear in mind that if using a bigger pan your cake will not be very thick. Alternatively you can also use a square pan.

  2. Melt the coconut oil into the microwave for 30 seconds.

  3. Slice the dates into chunks (if too dry leave them in a bowl of hot water for 10 minutes) and blend in your food processor until it becomes a paste.

  4. Add the pumpkin puree into the food processor along with the almond meal flour, maple syrup, cacao powder, sea salt, vanilla extract, melted coconut oil and mix until well combined.

  5. Line your cake pan with some parchment paper and place the mixture into it.

  6. Cover with cling and place in the freezer at least 10 hours before serving.

    Bon App├ętit :)