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Dark Chocolate Date Cake with Pecans – Gluten Free
MARLA MERIDITH17Ingredients
60Minutes
260Calories
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Ingredients
US|METRIC
11 SERVINGS
- 16 medjool dates (pitted Bard Valley, divide into 10, for cake batter and 6 chopped, for topping)
- 1 cup hot water (boiling)
- 3/4 cup corn flour
- 3/4 cup brown rice flour (plus 1 tablespoon)
- 1/2 cup oat bran
- 2 1/2 tsp. baking powder
- 1/2 tsp. sea salt
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp. ground ginger
- 1 tsp. stevia powder (or- 7 droppers full of Vanilla Stevia Drops, adjust sweetness to taste)
- 1 large egg (whisked)
- 1 cup fat free ricotta cheese
- 2 Tbsp. unsalted butter (melted)
- 1/2 cup fat free milk
- 1 tsp. pure vanilla extract
- 3 oz. chocolate chips (bitter-sweet or unsweetened, or chopped pieces)
- 3/4 cup toasted pecans (chopped, divided into 1/2 and 1/4 cup portions)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium270mg11% |
| Potassium320mg9% |
| Protein7g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber5g20% |
| Sugars12g |
| Vitamin A6% |
| Vitamin C0% |
| Calcium20% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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