Sugar-Free Chocolate and Walnut Sponge Cake
ekilu Team
ingredients
10
Difficulty
Easy
Time
25'
4 servings
Fresh ingredients
egg
3 units
Pantry ingredients
almond meal
2 oz
yeast
1 tsp
olive oil
1/2 cup
milk
1/4 cup
walnut
1 handful
corn starch
2 oz
dates syrup
8 oz
dark chocolate
4 oz
cocoa
2 oz
Instructions
1
In a bowl, mix the corn starch, yeast, and cocoa powder. Add the almond flour. Mix well.
2
In another bowl, combine the olive oil, a splash of milk, and the dark chocolate broken into pieces. Microwave everything in short blasts, opening often to stir, until the chocolate has melted.
3
Add the date syrup or date caramel sauce and a beaten egg to the melted chocolate. Mix well and then add the second beaten egg. Finally, when the mixture is smooth, mix in the third and final beaten egg.
4
Add the liquid mixture into the dry ingredients you set aside earlier (corn starch, yeast and cocoa powder.) Stir well and then pour the mixture into an 8- or 9-inch square or rectangular cake pan lined with parchment paper.
5
Scatter the walnuts over the top and, if you like, some more pieces of chocolate.
6
Preheat the oven to 400ºC and bake for 15–20 minutes. After 15 minutes, check to see if it is fully baked. The timing depends on the oven you're using and you need to check the cake so it doesn’t burn. We turned the oven off after 18 minutes and left the cake to finish baking in the residual heat. The sponge cake should be moist.
7
Turn off the oven and take out remove the cake. Let cool, turn out, and enjoy!
Tips & Tricks
Search for the date syrup recipe on our app. You’ll find it in the “Sauces” category as “Date Cream Sauce.”If you are gluten intolerant, make sure the yeast is gluten-free.
You can use regular milk or plant-based milk, whatever works best for you.
If you have a sweet tooth, serve this delicious cake with a scoop of ice cream. It’s simply spectacular!
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