Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons flax seeds + 6 tablespoons water*
  • 1 cup chickpea flour (100 grams)
  • 1 cup GF oat flour (100 grams)
  • 1/2 cup unsweetened cocoa powder (50 grams)
  • 1/2 cup brown sugar (100 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup agave syrup**
  • 1 cup orange juice (250 milliliters)
  • 1/4 cup extra virgin olive oil (50 grams)***
  • 1 tablespoon orange marmalade
  • 1/2 cup water (125 milliliters)
  • 7 ounces dates (200 grams)
  • 2 tablespoons unsweetened cocoa powder
  • 4 tablespoons orange juice
  • 1 tablespoon orange marmalade

Instruction

  • Preheat the oven at 180º C or 355 º F.
  • Add the flax seeds and the water in a blender, blend and keep it aside.
  • Combine the dry ingredients in a bowl (chickpea flour, oat flour, cocoa powder, sugar, baking soda and baking powder). Mix well.
  • Combine the wet ingredients in another bowl (flax seeds+water, agave syrup, orange juice, oil and orange marmalade). Mix well.
  • Combine the dry and wet ingredients and mix until smooth.
  • Pour the mixture into a baking tin. We used a baking tin with removable bottom (diameter: 22 cm or 8''). We put baking paper on the bottom of the baking tin.
  • Bake at 180 º C or 355 º F for about 35 or 40 minutes. Let cool the cake before unmolding.
  • For the frosting, blend all the ingredients in a blender until smooth.
  • Once the cake is fully cooled, frost and serve immediately. Decorate the cake with fresh orange slices.