In the last post I mentioned I make my own cakes so I thought I’d just add something here to give you an idea. This recipe has just dropped into my awareness and I’m obsessed. It’s delicious, its completely indulgent and I really do recommend you only make a small amount because you’re going to eat all of it.

But, it is completely refined sugar-free, relying on the sugar from squidgy medjool dates (which are basically sugar) that have other nutritional benefits like iron and magnesium and dietary fibre, rather than just sugar.

This recipe calls for only five ingredients, and I made it in an air dryer in a baby loaf pan that’s about 2x4inches.

I don’t cook with quantities I tend to just eyeball everything but if you do things in the correct order and go by consistency, you’ll make a decent cake batter.


  • 8 medjool dates, soaked in hot water and pitted
  • cacao butter
  • vanilla (I got fancy and used vanilla pods, but you can use extract, I had some leftover from baking Easter treats for family.)
  • Chickpea flour
  • Salt


  1. Add the dates to a blender and cover with the warm water so its about an inch above. Blend into a thick smooth paste.
  2. Slowly heat a small handful of cacao butter. Mine came in buttons and I would say it was probably about 15. A lot, it felt like a lot.
  3. Mix the date paste with vanilla. I used 5 pods, so you need quite a lot of vanilla here, don’t be shy!
  4. Mix in the cacao butter.
  5. Add a tiny pinch of salt.
  6. Mix in chickpea flour until it makes a thick cake batter.
  7. Pour into your lined cake tin.
  8. Heat your air fryer to 167C and bake for 15 minutes. If you don’t have an air fryer, please use Google. I am not a chef, I just like cake.

Leave to cool (if you can) and try to savour it. It goes without saying that this is best enjoyed with organic ingredients but I’m not here to police you.


Jaz @ You Seek Yoga


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