With all the buzz around Dubai Chocolate over the past years, it was about time to take the trend and give it our own twist -keeping the vibe, but adapting it (as always) to our own reality. And since the kids had already caught the Dubai Chocolate craze they were hearing everywhere, I needed a way to satisfy that craving without relying on expensive, highly processed store-bought chocolates. So here it is: a Dubai-style chocolate cake with no added sugar and no white flour, made with our favorite dates.
This recipe is designed to be absolutely delicious and rich in texture, in a more balanced version without the “extras.” I won’t lie though -it still has its calories. But it also has aromatic spices, nuts and dried fruits, evoking the luxurious flavors of Middle Eastern desserts. The vegan version, sweetened naturally with dates, makes the cake naturally sweet with no added sugar and leaves a subtle caramel-spice aroma. Bonus: extra fiber from oat flour helps with more stable energy and better satiety, while the spices and nuts deliver intense flavor without the need for processed ingredients.
Ingredients (20×20 cm pan)
250 g pitted dates
130 ml plant-based milk (almond or oat)
80 ml tahini
1 tsp vanilla extract
1 tbsp apple cider vinegar
1/3 tsp salt
140 g oat flour
80 g almond flour
30 g unsweetened cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp cardamom
a pinch of ground cloves (optional)
60 g walnuts or hazelnuts
50 g pistachios (essential for the “Dubai” character)
40 g raisins or cranberries (optional)
For the vegan sugar-free glaze on top:
2 tbsp tahini
3 tbsp pistachio paste
1–2 tbsp plant-based milk (to thin it out)
a few crushed pistachios for topping
Method
Soak the dates in warm water for 10–15 minutes, then blend them into a paste. Mix the date paste with plant-based milk, tahini, vanilla, vinegar, and salt.
In another bowl, combine all dry ingredients (flours, cocoa, baking powder, baking soda, spices). Gently combine wet and dry mixtures without overmixing, then fold in the nuts and pistachios.
Tip: If the batter falls like a thick brownie batter, you’re good. If it feels dry, crumbly, or doesn’t come together easily, add plant-based milk little by little (10 ml at a time).
Bake at 180°C (356°F) for about 35 minutes, until a knife comes out with a few moist crumbs.
Let it cool completely before slicing (otherwise it won’t set properly).
While it cools, make the vegan glaze. Mix tahini with pistachio paste until smooth, then gradually add plant-based milk until you get a thick but pourable consistency that slowly drips off a spoon. Add vanilla and salt, mix again, then spread over the fully cooled cake. Finish with crushed pistachios on top.
