This nutrient-dense Tasty Tuesday recipe is a gluten-, dairy- and sugar-free single-layer chocolate cake. It’s perfect for crisp autumn days and nights. It’s also perfect for all the gluten-intolerant, gluten-sensitive and paleo-dieting folks.


We elected to serve it with whipped cream made from lightly sweetened canned coconut milk and fresh raspberries to satisfy our collective sweet tooth.

Interestingly, half of the Biosyntrx employees found the recipe sweet enough without the addition of whipped cream and raspberries, the other half preferred the addition of a tiny taste of sweet. The recipe does not include processed sugar.


  • 4 ounces baking chocolate chopped into small pieces
  • 1 cup pitted Medjool dates (the crown jewel of soft dates)
  • 1 ¼ cup unsweetened almond milk (we make our own in a Vitamix)
  • ¾ cup unsweetened applesauce (we also make our own in a Vitamix from the large selection of beautiful autumn apples)
  • 2 teaspoon espresso powder
  • 2 teaspoons good quality vanilla extract (we prefer corn-syrup- free Mexican vanilla)
  • 1 ½ cup enriched gluten-free all purpose baking flour
  • 3 tablespoons unsweetened dark cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon very fine sea salt


Preheat oven to 350 degrees. Lightly oil and gluten-free-flour dust a springform pan for baking this recipe. We do not recommend using a convection oven.

Melt the chopped baking chocolate in the microwave until smooth, checking every 30 seconds to avoid over cooking.

In your powerhouse blender, combine almond milk, applesauce, dates, espresso powder and vanilla. Blend until mixture is smooth.

In a bowl, mix together the enriched gluten-free all purpose flour, cocoa powder, baking powder, baking soda and salt. Pour in date mixture and stir just until combined. Fold in the melted chocolate and bake for no more than 30 minutes or until a toothpick inserted in the center comes out with just a tiny bit of cake on it.

This cake can become dry quickly, so don’t overcook.

Cool in the springform pan, remove the form and invert onto a cake plate with a snug-fitting lid to maintain moisture.

We discussed the possibly of adding 1/8 cup mineral-rich, organic, pure maple syrup and 1/2 teaspoon cayenne pepper the next time we make this cake because we like a little heat, even in our desserts.

If stored properly under an airtight lid, this healthy cake is good for three or four days.

Nutritional information

This recipe is a nutritional powerhouse. The wonderfully delicious Medjool dates are rich in dietary fiber, iron, flavonoid polyphenol antioxidants, potassium, calcium, magnesium, phosphorus, folate and vitamin K.

The homemade almond milk is rich in protein, vitamin E, calcium, magnesium and B vitamins.


Ellen Troyer and the Biosyntrx staff

We are pleased to announce that our Tasty Tuesday recipes have been selected to become part of the Deirdre Imus Environmental Health Center “Recipe Pick of the Week” at Hackensack University Medical Center.

Thank you, Deirdre, for selecting us and for all the great work you do to protect children and the environment. You are a difference-making Woman with Impact who speaks to our mission and core values.