© Nicholas Hopper
Active Time
30 MIN
Total Time
4 HR
Serves : Makes 12 small cupcakes

Sweet-sticky dates and cooked beets are the base for these flourless chocolate cakes from bloggers Melissa and Jasmine Hemsley. The tangy yogurt frosting coupled with a little heat from cayenne and crushed red pepper makes them fun to eat. Slideshow: More Gluten-Free Dessert Recipes

How to Make It

Step 1    

Line a sieve with cheesecloth and place it over a bowl. Add the yogurt, cover with plastic wrap and refrigerate
for 24 hours to drain until thick. Transfer the yogurt to a medium bowl and stir in the honey and 1/2 teaspoon of the vanilla; refrigerate.

Step 2    

Preheat the oven to 350°. Line 12 muffin cups with paper liners. In a food processor, combine the dates, beets, butter, tamari (if using), baking soda and the remaining 1 tablespoon of vanilla and puree
until smooth. Scrape down the side of the bowl. Add the cocoa powder, cinnamon, cayenne, salt and eggs and puree until well blended and smooth.

Step 3    

Spoon the batter into the muffin cups and bake for about 30 minutes, until a cake tester inserted in the center of a
cake comes out clean. Transfer the cakes to a rack to cool completely, then refrigerate them until cold, at least 3 hours
or overnight.

Step 4    

Peel the paper liners off the cakes. Dollop the yogurt frosting on top of the cakes; garnish with grated chocolate and crushed red pepper. Serve cold.

Make Ahead

The cakes and frosting can be refrigerated separately for up to 4 days.

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