Behold, low fat, gluten and refined sugar free layers of rich, creamy chocolate indulgence. Enjoy natural sweetness from dates and stevia. Natural healthy fats in eggs permit a huge reduction in butter while maintaining essential moisture. No doubt Byron’s gonna love this birthday cake, but you can bake it for Valentine’s Day too!

INGREDIENTS *Organic please! For YOUR health!
2 eggs
2 egg whites
2 tbsp unsalted butter, room temperature
2 tbsp vanilla extract (Try Nielsen-Massey’s Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract!)
1/3 cup honey
½ cup warm water
1 cup pitted dates (about 14 dates) *Note: Baking with Dates
2/3 cup unsweetened cocoa powder
2/3 cup gluten free flour
1 tbsp baking soda
Prepared Chocolate Mousse, room temperature
1.5 cup 2% Greek yogurt
2 tbsp vanilla extract
½ tsp pure stevia
6-8 large strawberries, or 1 cup berry of your choosing.


Cake.  Line bottom and sides of a 9×9 inch square pan with parchment paper. Preheat oven to 350 degrees. In food processor or blender, puree eggs, egg whites, butter, vanilla and honey. Add warm water and dates and puree until smooth. (If you are having trouble pureeing, slowly add water by the tablespoon and stir with rubber spatula to lubricate the blades). Set aside. In large bowl stir cocoa powder, gluten free flour and baking soda together. Pour blended contents into dry ingredients and mix thoroughly. Spread batter evenly in the prepared pan. Bake 30-35 minutes or until cooked through middle. Remove from oven and allow to cool in pan for 10 minutes, then pick up ends of parchment paper and transfer cake to cooling rack. Cool 1 hour.

Chocolate Mousse.  See our recipe for Raw Vegan Chocolate Mousse

Raspberry Puree.  Puree 1 cup red raspberries with hand blender. That’s it! I forbid you from ruining the tangy amazing flavor this puree adds to your chocolate tower. Please fight the urge to add any sweeteners!

Cream.  Stir together Greek yogurt, 2 tbsp vanilla and ½ tsp stevia. Place in refrigerator.

Berries.  Wash strawberries and make a small V-cut at top to remove stem and leaves. Flip strawberry over and slice into 6 or so slim heartshaped pieces.

Assembly.  With serrated knife, cut cake horizontally through center. Remove the top half and place on serving platter. Spread all chocolate mousse on this first layer of cake. Spread ½ cream layer atop mousse. Drop all of the raspberry puree onto greek yogurt layer and drag knife through to gently swirl. Top with bottom half of cake. Spread remaining cream. Place strawberry slices atop cake. Cover and refrigerate 1 hour to firm before cutting into 2 inch squares.

Happy Valentines Day, y’all! Happy birthday, Byron! I’m so lucky to have you in my life!

Calories Carbs Fat Protein Sugar Sodium
Chocolate Berry Cream Cake 187 28 7 7 18 34
Traditional Black Forest Cake 479 59 24 3 40 399