Gluten-Free Chocolate-Chile Cakes


  • 2 cups full-fat plain probiotic yogurt
  • 2 tbs honey
  • 1 tbs plus 1/2 tsp pure vanilla extract
  • 1/2 pound Medjool dates, pitted
  • 5 ounces cooked beets, chopped (2 cups)
  • 4 tbs unsalted butter, melted and cooled
  • 1/2 tsp tamari (optional)
  • 1/2 tsp baking soda
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp cinnamon
  • 1/8 tsp 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. Add the yogurt, cover with plastic wrap and refrigerate for 24 hours to drain until thick. Transfer the yogurt to a medium bowl and stir in the honey and 1/2 teaspoon of the vanilla; refrigerate.
  2. Preheat the oven to 350°. Line 12 muffin cups with paper liners. 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. Scrape down the side of the bowl. Add the cocoa powder, cinnamon, cayenne, salt and eggs and puree until well blended and smooth.
  3. 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. Transfer the cakes to a rack to cool completely, then refrigerate them until cold, at least 3 hours or overnight.
  4. Peel the paper liners off the cakes. Dollop the yogurt frosting on top of the cakes; garnish with grated chocolate and crushed red pepper. Serve cold.


Photo Credit:

Photo Credit:

Sweet-sticky dates and cooked beets are the base for these flourless chocolate cakes from bloggers Melissa and Jasmine Hemsley. The tangy yogurt frosting coupled with a little heat from cayenne and crushed red pepper makes them fun to eat.

Read the full article here.

PS: We love gluten free recipes.  If you’ve got some of your own send them to us!

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