Sugar-free chocolate cake

Ingredients for 1 servings:

• 200 g pitted dates
• 125 g butter, soft
• 4 eggs, size M
• 4 tbsp cocoa powder
• ¼ tsp tonka bean grinding
• ½ tsp cinnamon
• 2 tbsp nut butter of your choice (e.g. coconut-date-almond butter)
• 90 g wholemeal spelt flour
• 90 g tiger nut flour
• ½ tsp baking powder
• 1 pinch of salt
• 80 ml mineral water
• 1 tbsp cocoa nibs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

for an 18 cm baking pan

Soak the dates before use. Pour boiling water over them and soak for at least 1 hour. Drain the water afterward. Preheat the oven to 180°C (top/bottom heat). Cream the butter and dates until light and fluffy. Separate the eggs and beat the egg whites with salt until stiff peaks form. Add the egg yolks, nut butter, cocoa powder, and spices to the butter-date mixture and mix. Mix the flours with the baking powder, then add them to the mixture and mix again on low speed. Finally, stir in the cocoa nibs. Then carefully fold in the beaten egg whites. Pour the batter into the prepared baking dish. Bake in the preheated oven on the lower rack for about 35 minutes. Don’t forget to do the toothpick test.