Gluten free and sugar free chocolate cake

This is a recipe I have been playing around with and I finally think I got it right! I have been combining the elements of a few different recipes and love what I have come up with. This chocolate cake is soft and fluffy and not too sweet. It is gluten free and sugar free and uses dates to sweeten it up. You can swap the organic butter for coconut oil if you would like a dairy free option. I do think that the butter keeps it nice and moist though

INGREDIENTS:

• 3 cups of almond meal
• 1/2 cup cacao powder
• 1 tsp baking powder
• 4 eggs
• 1/2 tsp ground cinnamon
• 1/2 cup melted organic butter (or coconut oil for a dairy free option)
• 1/2 cup of almond milk/coconut milk/cows milk
• 1 1/2 cups dates- soaked in water to cover for at least 1 hour

METHOD

Preheat your oven to 160 degrees. Drain the soaked dates and blend in the food processer until smooth. You may need to add a little of the water from the soaked dates to blend. Add all the dry ingredients into a bowl and mix well. Add all the wet ingredients (eggs, milk, butter and date blend) and fold through the dry ingredients until a smooth batter is formed. Grease a springform round pan with coconut oil or butter. Pour your batter in, smooth on top and bake for around 40-45mins, or until cooked through. Allow to cool and serve. Will last in the fridge for up to 4 days.