A delicious choccie cake with a healthy twist - it's gluten & dairy free and has no added fat!


  • This cake is gluten & dairy free and has no added fat. Serves 12 as a whole cake or makes 48 mini muffins

  • 300g mandarins

  • 200g dates- soaked in ½ cup boiling water

  • 2 eggs

  • ¾ cup raw caster sugar

  • 1 cup of rice flour

  • 1 tsp baking powder

  • ½ tsp bicarb soda

  • ⅓ cup cocoa powder

  • 1 cup almond meal


  • 1.

    Place whole mandarins in a saucepan, cover with cold water and bring to the boil. Drain and repeat this time reducing to a simmer once boiled and cook for an hour.

  • 2.

    Drain and cool.

  • 3.

    Preheat oven to 180C and spray and line the base with baking paper of a 20cm spring form tin.

  • 4.

    Sift together flour, baking powder, bicarb and cocoa.

  • 5.

    Blend together mandarins, dates and date soaking water.

  • 6.

    Add eggs, sugar and blend till light and creamy and then add flour mix and almond meal and blend till combined.

  • 7.

    Spray a 24 hole mini muffin tray with oil spray and bake at 200C for 12-15 minutes or until an inserted toothpick comes out clean.

  • 8.

    Leave in tin to cool and decorate with orange zest and icing sugar and serve with low fat Greek yoghurt.


Note Serves 12 as a whole cake or makes 48 mini muffins.

Recipe from the Experts at Weigh it Up Australia, Julie White, Healthy Food Innovator and Barbara Macciolli, Allergy Friendly Cooking Expert

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