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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 

Melissa Hemsley
Jasmine Hemsley
February 2015

Gallery

Credit: © Nicholas Hopper

Recipe Summary

active:
30 mins
total:
4 hrs
Yield:
Makes 12 small cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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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