Description
Moist mini cakes made with juicy dates and rich cocoa. Perfect for a sweet treat or afternoon snack.
Ingredients
Units
Scale
- 1 cups (237 ml) wholewheat flour
- 20 Dates
- 3/4 cup milk
- 1/2 cup sugar
- 1/2 cup oil
- 2 tbsp. cocoa powder
- 1 tsp. baking powder
Instructions
- Preheat oven to 350°F (180°C) and grease mini donut molds or pans.
- Remove pits from all dates.
- Bring milk to a boil and soak pitted dates in it for 10 minutes.
- Blend milk, soaked dates, and sugar to make a smooth puree.
- Combine flour, cocoa powder, and baking powder in a large bowl.
- Make a well in the center of the flour mixture and pour the date puree into it.
- Gently fold in all ingredients to mix with a spatula. Pour batter into mini donut molds and bake for 15-20 minutes, or until done.
Notes
- For intensely chocolatey cakes, use dark cocoa powder.
- Overripe dates will create a more intensely sweet and moist cake.
- Store cooled cakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 mini cake
- Calories: 200
- Sugar: 20
- Sodium: 50
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 3
- Protein: 3