Chocolate Celebration Cake
Life’s moments are worth celebrating, big and small. Lately, I’ve been celebrating becoming a new dad, taking the bus downtown with my family for coffee (my daughter loves the bus—and the steamed milks!), crisp Fall hikes with my wife and our dog, and releasing my annual Bakin’ Biker ‘26 cookbook for the third year.
This Chocolate Celebration Cake is for you—whether you’re celebrating a big milestone, a hard ride, a small victory at work, or simply life itself. Fudgy, chocolatey, and studded with Medjool dates, it’s made extra special with a creamy Greek yogurt topping and a sweet, rich Date Spread. Decadent, indulgent, and celebratory in every bite, it’s a cake that reminds you it’s always okay to treat yourself.
Enjoy it, savor it, and celebrate life—on the bike, at home, or wherever your journey takes you.
This recipe is featured in the Desserts and Sweet Treats chapter of the new Bakin’ Biker ’26 Cookbook. Pick up a copy today and start celebrating with 110+ recipes to fuel your rides and life’s every adventure.
Serves: 8-10
Prep time: 10 minutes | Bake time: 20-25 minutes
Best for: Celebrating
Ingredients
Chocolate Cake
15 pitted Medjool dates
1 tsp baking soda
¾ cup whole wheat or gluten-free 1:1 flour
2 Tbsp almond or oat flour
¼ cup unsweetened cocoa powder
½ tsp fine sea salt
½ tsp baking powder
1 tsp ground espresso powder (optional)
½ cup coconut sugar
1 egg
1 egg yolk
1 tsp vanilla extract
½ cup melted coconut oil
¾ cup dark chocolate (70% cacao or higher), coarsely chopped
Greek Yogurt Cream
½ cup plain full-fat Greek yogurt
¼ cup heavy cream
2 tsp confectioners' sugar
½ tsp vanilla extract
For Serving
Coconut Date or Chocolate Coffee Date Frosting (see Bakers' Tip)
Date syrup (optional)
Recommended Products
Directions
Preheat your oven to 350°F. Lightly grease and line a 9-inch round or 8x8-inch square pan with parchment paper.
Make the Chocolate Date Cake: Add the pitted dates directly to a high-speed blender. Cover them with hot water and sprinkle in the baking soda. Let them soak for about 10 minutes until they are softened.
Meanwhile, in a large mixing bowl, whisk together the whole wheat or gluten-free flour, almond or oat flour, cocoa powder, salt, baking powder, and espresso powder if using.
Pour out the water from the blender and drain the dates well. To the blender with the drained dates, add coconut sugar, egg, egg yolk, vanilla, and melted coconut oil. Blend on high until completely smooth and creamy.
Pour the smooth date mixture from the blender into the bowl with the dry ingredients. Use a spatula to gently fold everything together until just combined. Fold in the chopped dark chocolate.
Transfer the batter to the prepared pan and smooth the top. Bake for 20-25 minutes. Start checking at the 20-minute mark by inserting a toothpick into the center; it should come out with just a few moist crumbs (not wet batter).
Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Make the Greek Yogurt Cream: In a medium chilled mixing bowl, combine the Greek yogurt, heavy cream, confectioners’ sugar, and vanilla. Use a hand mixer or electric mixer to whip the mixture until it becomes smooth, airy, and lightly fluffy. Keep chilled until ready to serve.
For Serving: Spread or swirl a generous spoonful of a date frosting (see Baker’s Tip) onto each dessert plate, using the back of a spoon or an offset spatula to create a swoosh. Place a slice of the cooled cake on top of the date frosting. Finish with a dollop or swirl of the chilled Greek Yogurt Cream over each slice. Serve and eat immediately.
Baker’s Tip
For a Coconut Date Spread: Blend 15 soaked Medjool dates with 3 to 4 Tbsp of full-fat canned coconut milk, ½ tsp ground cinnamon, ¼ tsp ground cardamom if desired, and a pinch of sea salt, adding soaking water as needed for a spreadable consistency.
For a Chocolate Coffee Date Spread: Blend 15 soaked Medjool dates with 3 Tbsp unsweetened cacao powder, ½ tsp fine sea salt, ½ tsp ground cinnamon, ¼ tsp ground ginger, 1 tsp vanilla extract, and ¼ to ⅓ cup hot brewed coffee until smooth.
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