Gluten-Free Chocolate-Chile Cakes Recipe

Name: Gluten-Free Chocolate-Chile Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups full-fat plain probiotic yogurt; 2 tablespoons honey; 1 tablespoon plus 1/2 teaspoon pure vanilla extract; 1/2 pound Medjool dates, pitted; 5 ounces cooked beets, chopped (2 cups); 4 tablespoons unsalted butter, melted and cooled; 1/2 teaspoon tamari (optional); 1/2 teaspoon baking soda; 1/2 cup unsweetened cocoa powder; 1 teaspoon cinnamon; 1/8 teaspoon cayenne; Pinch of sea salt; 3 large eggs; Grated dark chocolate and crushed red pepper, for garnish

Servings: persons

2 cups full-fat plain probiotic yogurt
2 tablespoons honey
1 tablespoon plus 1/2 teaspoon pure vanilla extract
1/2 pound Medjool dates, pitted
5 ounces cooked beets, chopped (2 cups)
4 tablespoons unsalted butter, melted and cooled
1/2 teaspoon tamari (optional)
1/2 teaspoon baking soda
1/2 cup unsweetened cocoa powder
1 teaspoon cinnamon
1/8 teaspoon cayenne
Pinch of sea salt
3 large eggs
Grated dark chocolate and crushed red pepper, for garnish

1
Line a sieve with cheesecloth and place it over a bowl.
2
Add the yogurt, cover with plastic wrap and refrigerate for 24 hours to drain until thick.
3
Transfer the yogurt to a medium bowl and stir in the honey and 1/2 teaspoon of the vanilla; refrigerate.
4
Preheat the oven to 350.
5
Line 12 muffin cups with paper liners.
6
In a food processor, combine the dates, beets, butter, tamari (if using), baking soda and the remaining 1 tablespoon of vanilla and puree until smooth.
7
Scrape down the side of the bowl.
8
Add the cocoa powder, cinnamon, cayenne, salt and eggs and puree until well blended and smooth.
9
Spoon the batter into the muffin cups and bake for about 30 minutes, until a cake tester inserted in the center of a cake comes out clean.
10
Transfer the cakes to a rack to cool completely, then refrigerate them until cold, at least 3 hours or overnight.
11
Peel the paper liners off the cakes.
12
Dollop the yogurt frosting on top of the cakes; garnish with grated chocolate and crushed red pepper.
13
Serve cold.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups full-fat plain probiotic yogurt, 2 tablespoons honey, 1 tablespoon plus 1/2 teaspoon pure vanilla extract, 1/2 pound Medjool dates, pitted, and more.

Yes, Gluten-Free Chocolate-Chile Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Chocolate-Chile Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions