Sharon Reid


Who can refuse a guilt -free treat? I certainly can’t, especially if we are talking gluten-free chocolate cake minus cream, butter and sugar. Despite lacking key conventional ingredients, this cake recipe, courtesy of Michelin Starred Bohemia‘s, Head Pastry Chef, Ellen de Jager-Smith, is just as (if not more) deliciously decadent as a regular calorie -laden chocolate cake.

To make 10 cupcakes or 1 small cake


100g Ground almonds

45g Cocoa powder

5g Baking soda

5g Gluten free baking powder

3 Eggs

140g Maple syrup

200g Almond milk

200g Pitted dates

50g Grated courgette

200g Olive oil

150g Dark Chocolate


Sieve all of the dry ingredients together.

Whisk the eggs and add the maple syrup.

Blend the almond milk, dates, grated courgettes and olive oil together.

Melt the dark chocolate.

Add the dry ingredients to egg mixture to create a smooth batter.

Fold the almond milk mixture carefully into the batter and pour in the dark chocolate.

Preheat the oven to 160°C.

Pour the mixture into a lined tin.

Bake for 15 to 20 minutes for cupcakes and 40 to 50 minutes for a cake.

Ingredients  for the Chocolate, avocado and date icing:

2 Avocados

250g Dates

15g Cocoa powder

60g Maple syrup

350g Almond milk

A pinch of salt

400g Melted dark chocolate


Blend everything (except the dark chocolate) in a food processor.

Add the dark chocolate carefully whilst blending.

Decorate as you please.