Sweet Heart Cocoa Coconut Torte

Have your cake and no sugar too!

No added sugar and no gluten, but plenty of flavor! Cocoa Coconut Torte is sweetened with raisin and date puree like my Raisin-Date Apple Muffins. The cake is rich and sweet, similar to a flourless chocolate torte. Ground almonds replace flour for a little extra fiber and protein. So you really can have your cake and eat it too!

It’s super easy to make, just blend then stir. Bake in a round cake pan, cupcakes or mini cupcakes. But what fun I had using my valentine pan 🙂

Cocoa-Coconut Raisin-Date Torte

See tips below about coconut oil, almond flour, and coconut chips. 
Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 240kcal
Author Rosie's Kitchen


  • 1 cup Natural Raisins 1/2 Golden Raisins if desired
  • 3/4 cup Pitted Dates, 6-8 large Medjool dates, 120gr
  • 3/4 cup hot water
  • 1 cup finely ground almond meal
  • 1/2 cup cocoa powder
  • 1/2 cup unsweetened coconut flakes coarsely chopped
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 eggs
  • 2 tablespoons coconut oil
  • 2 teaspoons vanilla


  • Preheat oven to 325°F. Grease a 9-inch round cake pan or 8-inch spring form pan, or coat with cooking spray. Or line 30 mini muffin cups.
  • Place raisins, dates and water in a blender jar or food processor bowl; let stand for fruit to soften.
  • Combine almond meal, cocoa, coconut flakes, baking soda and salt in a mixing bowl.
  • Blend the raisins, dates, and water until smooth. Add eggs, coconut oil and vanilla; blend until smooth.
  • Stir raisin-date mixture into the dry ingredients just until combined. Spread batter evenly in prepared pan.
  • Bake 30-40 minutes or until a pick inserted in center comes out clean. 18 minutes for mini-muffins. Cool 10-15 minutes before slicing, or serve room temperature.


About coconut oil:
Coconut oil is available at supermarkets usually with the vegetable and olive oils. It is firm at room temp so a bit of a misnomer to be called oil because it looks like a solid fat. Some recipes call for melting but I found that unnecessary. Just a small amount adds a lot of coconut flavor.  It is especially good with chocolate in baked goods.
About almond flour:
I've tested almond flour (Bob's Red Mill brand that uses blanched almonds) and almond meal (Trader Joe's which is unblanched and slightly coarser than Bob's).  Very little difference in the baked product. If you don't have a scale to weigh 140 grams, slightly pack the cup using a level measuring cup.
About coconut chips vs shredded coconut:
In this recipe, because it is no added sugar, I used unsweetened shredded coconut (not sweetened flaked) in the cake, and untoasted chips on top.  If you don't have chips, just leave it plain! The chips are mostly for decoration.



2 thoughts on “Sweet Heart Cocoa Coconut Torte”

  • This cake is not sugar-free.
    Yes, it does not have “added sugar”, however, raisins and prunes have plenty of natural sugars.
    Please do not confuse consumers. Some of your copy is clear on natural sugars and added sugars, but the statement sugar-free is misleading.
    That being said, I will definitely try this recipe as it sounds very yummy.

    • You’re absolutely right Betsy and it’s very important not to confuse consumers. I’ve revised the copy. Thank you for chiming in! Sun-Maid was involved with the wording of the new regulation requiring added sugars on nutrition labels.

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