1 cup Medjool dates , pitted (8 ounces)
1/4 cup water
1 cup almond butter (or nut butter of choice)
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 batch healthy chocolate frosting (or any other variety you like)
• Preheat oven to 350ºF and grease two 8-inch round pans, or three 6-inch pans, with coconut oil or spray oil. (I like to line them with parchment paper, too, to guarantee easy removal later.)
• In a blender or food processor, combine the eggs, dates, and water and blend until smooth. (If using the food processor, I like to start with only the water because it can splash so much. Add in the eggs once the dates have broken down a bit, to avoid splashing.)
• Add in the almond butter, vanilla, baking soda, and salt and blend again until a smooth batter is formed. Alternatively, you can pour the blended date mixture into a large bowl, then stir in the other ingredients, so your blender won’t have to blend anything too thick.
• Divide the batter among the two or three prepared pans, and smooth the top with a spatula. (They won’t be very full, but will rise as they bake.) Bake until lightly golden on top, about 25 minutes to 30 minutes.
• Cool completely before removing the cake from the pan, then frost with your favorite frosting and serve. This cake can be served and stored at room temperature for at least 2 days, but for best shelf life I recommend storing it in the fridge, tightly covered, for up to a week.
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