No Frost Chocolate Chip Cake
A rich, moist chocolate chip cake featuring dates, nuts, and chocolate chips, perfect for dessert or teatime, appealing to chocolate lovers and those seeking a decadent treat.
Ingredients
Instructions
- Add soda to chopped dates and pour hot water over them; set aside.
- Cream butter and sugar until light and fluffy.
- Add eggs to the creamed mixture and beat well.
- Stir in flour, salt, cocoa, and vanilla; mix thoroughly.
- Fold in 1/2 cup of chocolate chips.
- Pour the batter into a greased and floured 9 x 13-inch pan.
- Sprinkle the remaining chocolate chips and all the nuts over the top.
- Bake in a preheated oven at 350°F (175°C) for 40 minutes.
Tips & Substitutions
For a richer flavor, consider using dark chocolate chips instead of semi-sweet. If you don't have dates, you can substitute with prunes or raisins. Make sure to let the cake cool completely before cutting to ensure clean slices. This cake is similar in texture to American recipes, making it perfect for gatherings.
Serving Suggestions
Serve the cake warm or at room temperature, and consider pairing it with a scoop of vanilla ice cream for a delightful contrast. This cake also goes well with a cup of coffee or tea. For a fun twist, try it alongside a slice of Delicious Coconut Cream Pie for an enjoyable dessert spread.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. Reheat individual slices in the microwave for about 10-15 seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of No Frost Chocolate Chip Cake contains roughly 490 calories, with 6g protein, 45g carbohydrates, and 28g fat. It is an excellent source of dietary fiber (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 691mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. In fact, the flavors may deepen as it sits. Just make sure to store it properly. Serve it fresh or reheat individual slices when ready to enjoy.
Can I substitute the butter with a non-dairy option?
Absolutely! You can use margarine or any plant-based butter as a substitute. This makes it suitable for those following vegetarian recipes while retaining the cake's delicious flavor.
What can I use instead of eggs for a vegan version?
You can replace the eggs with flaxseed meal or applesauce. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water to replace one egg, or substitute each egg with 1/4 cup of applesauce for moisture and binding.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).