• annkroeker

    posted on July 10, 2009 at 2:47 pm

    This sounds so different and interesting to the taste buds. I think it would be a classy addition to a company meal. I love how hard you work to create tasty dishes that fit your restrictions. It provides healthy options for everyone!

    [Reply]

  • Amy Green

    posted on July 10, 2009 at 4:47 pm

    Thanks, Ann. Yes – I would serve this at a dinner. It's good. My hubby likes his with ice cream (of course…).

    Food on Friday is really brimming this week…lots of great posts! If you haven't been to Ann's site you should – she hosts a blog carnival for all things food.

    [Reply]

  • Angie

    posted on July 10, 2009 at 8:02 pm

    Thanks for visiting my site, Amy! This cake looks lovely. I've been on a banana and walnut kick lately I'll have to try it. Beautiful!
    Angie

    [Reply]

  • Amy Green

    posted on July 10, 2009 at 9:43 pm

    Angie – Absolutely! You have such great info on your blog. :)

    [Reply]

  • Jen

    posted on July 11, 2009 at 1:00 am

    This looks like something I could bake! Your picture is great. I would try it without the nuts, I think.

    [Reply]

  • satakieli

    posted on July 11, 2009 at 2:20 am

    Thanks for the blog comment. I tend to overcook pork chops most of the time too, I think they're really difficult!

    This cake sounds delicious, I'm not a baker (at all, everything i bake turns out to be a big mass of rock hard "stuff" hahaha) but my mother in law and sister in law are fantastic bakers and I'll forward them this recipe!

    [Reply]

  • Zmama

    posted on July 11, 2009 at 9:47 am

    That looks divine.

    Thanks so much for this blog. I just went sugar-free and plan to go gluten-free come August. Your blog is an inspiration!

    [Reply]

  • Ali

    posted on July 11, 2009 at 1:07 pm

    Hi Amy! Your cake sounds divine! The frosting looks luscious too! Have you found a source of GF date sugar? When I looked a few years ago there wasn't any on the market. Maybe there is now? Thanks for all of your lovely comments on my blog!

    Happy GF Baking! -Ali :)

    [Reply]

  • Amy Green

    posted on July 11, 2009 at 3:28 pm

    Zmama – Best wishes on your new journey. Thanks for stopping by.

    Ali – I got my date sugar from NOW Foods. I just pulled the package out of the pantry and the only ingredient is date sugar from dried dates. Nothing else. I shot the manufacturer an e-mail just to double-check so when I get that info I'll post it.

    I've made the frosting from real dried dates after hydrating them in hot water and it's delicious too.

    [Reply]

  • newlyweds

    posted on July 11, 2009 at 5:28 pm

    What a creative cake!! Date sugar, sounds delicious, and I've never heard of it. Yum!

    [Reply]

  • Amy Green

    posted on July 11, 2009 at 6:01 pm

    Dates are certainly great with chocolate. I noticed that you're a newlywed too – Joe and I have been married almost 9 months. It's flown by…he is such a good man. :)

    [Reply]

  • Esther

    posted on July 11, 2009 at 7:46 pm

    Wow, so very informative too. I'm always looking for natural ways to cut sugar (that my kids don't notice), but it usually messes up the texture. Right now I'm messing around with my whole wheat bread recipe…at least I will be when this heat lets up. I may have to sacrifice a cool house just to try this cake though, because you know, "Life is so much better with good cake". :)

    [Reply]

  • Amy Green

    posted on July 11, 2009 at 10:11 pm

    Esther – Thanks for stopping by! I hope you can come up with some yummy lower sugar foods your kids love…they're a tough audience sometimes. Sneaking in healthy food is a great mom trick. We don't have kids but I do it to my husband all the time. Tonight he actually ate and enjoyed watercress. I'm still shocked.

    [Reply]

  • Ali

    posted on July 12, 2009 at 1:00 am

    Amy – I emailed NOW foods a few years ago about the gf issue and I don't remember exactly what they said but I know I couldn't use it. They may have changed their manufacuring processes by now, you never know. I am glad you emailed them and look forward to their response. Date sugar is just such a great thing and your frosting looks amazing!

    -Ali :)

    [Reply]

  • Amy @ Finer Things

    posted on July 12, 2009 at 8:26 pm

    That looks delicious. When I see your recipes I am inspired to seek out more natural sweeteners. Keep posting… I'll get there eventually!

    [Reply]

  • Amy Green

    posted on July 12, 2009 at 10:25 pm

    Ali – thanks! :) When you can't eat white sugar, date sugar can fill in some gaps.

    Amy – good to hear from you. That's funny because when I read your blog I'm inspired to stop right where I am and count all of my blessings. That's always a good thing.

    [Reply]

  • Linda

    posted on July 13, 2009 at 9:16 am

    That cake looks beautiful and delicious! Many of my baking recipes are always a work in progress. I have a hard time not changing things just a bit.

    [Reply]

  • Amy Green

    posted on July 13, 2009 at 10:38 am

    Linda – Thanks for stopping by! I like knowing that I can improve on something I've already created…constantly making the food just a little better. :)

    [Reply]

  • Dana aka Gluten Free In Cleveland

    posted on July 13, 2009 at 3:13 pm

    I'm so into date anything and this sounds fantastic. It looks fabulous too. Thanks for sharing, this is really intriuging!

    [Reply]

  • Sophie

    posted on July 13, 2009 at 9:30 pm

    This is so impressive! I love dates but have never thought to use it like a natural sweetener, in fact, I think the only time I've used them is to make sticky toffee pudding (yum, that's giving me a craving for some :). Beautiful cake, I bet it has a ton of flavor!

    [Reply]

  • Amy Green

    posted on July 13, 2009 at 9:43 pm

    Dana – You're welcome. I love using dates, too – actually any dried fruit not coated in sugar really adds lots of flavor.

    Sophie – I'm going to have to check out your pudding. It sounds great. I'm trying to make some sugar-free frostings and I think I can start with a pudding base. Thanks for stopping by!

    [Reply]

  • gfe--gluten free easily

    posted on July 13, 2009 at 9:46 pm

    That's a beautiful cake! Such good things inside. Thanks for sharing all the date info, too.

    Shirley

    [Reply]

  • Amy Green

    posted on July 14, 2009 at 8:49 am

    Shirley – you're welcome. :)

    [Reply]

  • Jek

    posted on July 27, 2009 at 9:11 pm

    HI Amy I am really excited to discover this blog, I am really really excited but Im having trouble reading the text because its so low contrast with the background.

    [Reply]

    Amy Reply:

    Hi Jessica! You are a gem!!! I sent the info you gave me to my trusted friend & blog designer – Joy @ fivejs.com and she got right on it. I think all is fixed. Again, thank you so much. :) If you ever need anything let me know.

    [Reply]

  • Linda

    posted on June 4, 2010 at 2:57 pm

    I love this kind of cake, and it’s dairy free too! Thanks for adding it to the cake challenge.

    [Reply]

  • Lisa

    posted on November 5, 2010 at 1:06 pm

    Perfect! I needed a healthy chocolate frosting recipe. I’m making a birthday cake tomorrow. This was just in the nick of time :)

    [Reply]

  • Jan

    posted on January 15, 2011 at 9:45 am

    so has any one actually made this frosting? I made it last night from date sugar I have had for a year or so. None of my friends would eat the frosting; it had a strange taste, not tasty at all. Did you use instant coffee granules or coffee liquid? I think I would use date sugar in baking rather than frosting since it is more fiber. Have you tried agave as a sweetener?

    [Reply]

    Amy Reply:

    @Jan, So sorry you had a flop I’m not sure what happened with your frosting. It’s fabulous. Yes, it has a different texture because date sugar doesn’t fully dissolve but it’s not at all unpleasant. I used instant coffee granules. Are you sure you used a flavorless oil, like canola, and it wasn’t rancid? That would give it a funky taste for sure.

    Hugs,
    Amy

    [Reply]

  • Mini baker

    posted on July 13, 2011 at 1:08 am

    am excited to have come across your recipe for a ‘sugar-free’ frosting recipe! Would like to know if this date sweetened chocolate frosting recipe can be doubled, with the extra portion frozen to be thawed and used at a later date? Hope to hear from you soon! Thanks.

    [Reply]

  • Tammie

    posted on August 10, 2011 at 3:06 pm

    Hi Amy,

    I’d like to try this cake but have two questions first. Could I use flax eggs or egg replacer inplace of the eggs without ill-effects? And what frosting can I make to go with this without chocolate or coffee? Thanks so much! It looks delicious!

    [Reply]

    Amy Reply:

    @Tammie, I usually have great success with flax eggs but I haven’t tried it so I can’t say for sure it will work.

    This whipped cream cheese frosting would be so good with this cake:

    http://simplysugarandglutenfree.com/whipped-cream-cheese-frosting/

    [Reply]

  • Mary Anna

    posted on May 3, 2012 at 10:45 am

    I don’t use canola oil and would substitute another light-flavored oil in it’s place. Have you ever seen a canola plant? No, because there isn’t one – canola oil comes from genetically modified rapeseed plants primarily grown in Canada – Canada+oil = canola. Rapeseed oil is toxic and I wouldn’t use even a genetically-modified-to-be-”safe” version.

    [Reply]

    Amy Reply:

    @Mary Anna, My friend is an expert in the allergy friendly cooking world and said that canola oil is the only oil she’s found without possible contamination from the other big 8 allergens. I’ve learned that not everything in life is so black and white.

    [Reply]

  • liste-mutuelles

    posted on August 1, 2014 at 8:47 am

    article très intéressant , vite te voilà dans mes favoris
    :D
    je te félicite pour le choix du sujet

    [Reply]

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>