Tender Date Cocoa Brownie Cake, No Sugar Added

This date brownie cake is deeply chocolatey, moist, and wonderfully tender. With no refined sugar, its natural sweetness comes from dates, while oat flour gives the crumb an especially soft texture. A short ingredient list, full-bodied flavor, and a cup of tea or coffee on the side — just the kind of dessert that disappears quickly.

Ingredients

• Pitted dates — 150–200 g (5.3–7 oz)
• Milk — 150–200 ml (2/3–3/4 cup)
• Eggs — 2
• Oat flour (or finely ground rolled oats) — 80–100 g (2.8–3.5 oz)
• Cocoa powder — 3–4 tbsp
• Baking powder — 1 tsp
• Chocolate chips — for sprinkling

Step-by-Step Recipe

1. Preheat the oven to 180°C (356°F). Line a baking pan with parchment paper.
2. Place the pitted dates in a bowl, cover with warm milk, and blend with an immersion blender until smooth and creamy.
3. Add the eggs and whisk well until fully combined.
4. Stir in the oat flour, cocoa powder, and baking powder. Mix until you have a smooth chocolate batter with no dry streaks.
5. Pour the batter into the prepared pan and smooth the top with a spatula. Scatter the chocolate chips generously over the surface.
6. Bake for 20–25 minutes, until done: the center may still be slightly moist, while a skewer inserted near the edges comes out clean.
7. Let cool for 10–15 minutes, then carefully lift out of the pan and cut into squares.

Nutritional Value per Serving

Nutrition	Per 1 serving
Calories	≈178 kcal
Protein	≈4 g
Fat	≈5 g
Carbohydrates	≈30 g
Fiber	≈3 g

FAQ

What can I use instead of milk?

Any plant-based milk works well: oat, almond, soy, or coconut. Choose an unsweetened version to keep the date sweetness balanced.

Can I use rolled oats instead of oat flour?

Yes. Blend the oats in a food processor or blender until they reach a flour-like texture. The finer the grind, the more tender the brownie cake will be.

How do I make the dessert moister or denser?

For a moister texture, use the higher amount of dates and milk. For a denser cake, increase the oat flour to the upper end and bake 2–3 minutes longer.

Tips and Variations

• Pan size: a 20 x 20 cm (8 x 8 in) square pan works well; for a thicker layer, use a smaller pan and add 2–3 minutes to the bake time.
• Gluten-free: use certified gluten-free oat flour or carefully blended gluten-free oats.
• No sweetener needed: the dates are enough. If you prefer a less sweet result, use 150 g (5.3 oz) dates and a little more cocoa.
• Add-ins: nuts, a pinch of salt, or vanilla will deepen the chocolate flavor; you can also fold a handful of chocolate chips into the batter.
• Storage: keep in an airtight container for 2–3 days at room temperature or up to 5 days in the refrigerator. Warm for 10–15 seconds in the microwave for a softer texture.