Almond Chocolate Cake with Date Chocolate Frosting

Course: Cake

Servings: 8 slices

Pre-heat the oven to 175°C. Line or grease a small (6" / 18cm) springform pan.
Heat the butter until just melted. It shouldn't be hot, but if it is, allow it to cool down before the next stage.
Add the maple syrup, vanilla and eggs, and whisk everything together.
Combine the dry ingredients and whisk into the wet, just until everything is well mixed.
Pour into the prepared pan and bake for around 25 minutes (start checking at around 20 minutes).
Remove from the oven and allow to cool.

Chop up the dates into small pieces and pour over the hot coffee (making sure all of the dates are covered in liquid). Let the mixture sit for around 20 minutes (until the dates are softened).
When ready, blitz in a food processor until you have a thick, fairly smooth, paste.
Add the cocoa powder and process until everything is well combined. Put the frosting in the fridge until ready to use. The longer you leave it there, the more the flavor enhances, and the texture becomes more "fudge" like.
When ready to assemble, just slather the frosting over the top of the cake. You can leave the cake out on the counter, but if you want a firmer frosting, keep it in the fridge. Enjoy!

Use any kind of oil instead (coconut, olive or vegetable). Just do a straight swap.
Use honey if preferred (bear in mind honey is a little sweeter, so you might not need to use as much).
I used ground almonds but you can use almond flour, spelt, regular, or oat flour instead. Just bear in mind that the texture will vary depending on which flour you use.
The coffee can be omitted from the cake (and doesn't need a replacement).
Use hot water if you prefer.