Date Fudge Cake with Organs

Our date obsession continues…and this time we made a cake: a rich, fudgy, nutrient-packed indulgence that’s completely flourless, naturally sweetened, and brimming with ancestral nourishment.

Every bite melts in your mouth with deep chocolate flavour, silky texture, and the kind of decadence that feels too good to be good for you…but it is.

Instead of refined sugars and processed flours, we use medjool dates for natural caramel-like sweetness, raw cacao for antioxidants, and organic eggs for a perfectly dense, fudgy crumb. And the secret superfood? Organised, our beef organ blend packed with bioavailable vitamins, minerals, colostrum, and collagen to nourish from the inside out. Think skin health, energy, and gut support, all hidden in a chocolate cake.

Topped with a luscious, creamy butter cacao frosting, this is the ultimate nutrient-dense dessert, perfect for any moment that calls for chocolate.

Ingredients

• About 18 Medjool dates (2 cups) - pitted
• 6 tbsp Raw cacao powder
• 2 heaped tablespoons (20g) of Organised
• A generous pinch of sea salt
• 3 Organic eggs 
• 1 tsp Baking powder
• 60ml (1/4 cup) raw butter - melted 

For the frosting (optional):

• 110g (1/2 cup) Raw butter - softened to room temperature 
• 5 tbsp Raw cacao powder
• 3 tbsp Maple syrup 

Method

1. Line a cake tin with some parchment paper.
2. Preheat the oven to 180 degrees Celsius
3. Add the dates to a food processor and blitz until a sticky ball forms.
4. Add in the raw cacao powder & Organised. Blitz again until everything is incorporated. 
5. Add in the eggs, salt and baking powder. Blitz for a minute until you have a fairly smooth batter. You want the dates to have broken down as much as possible.
6. Add in the melted butter and mix to combine. Pour the batter into the tin and smooth it out.
7. Bake in the oven for 30 minutes. Don’t over bake it as you want a fudgy and gooey consistency.
8.  Remove from the oven and let it cool down in the tin for 10 minutes before transferring to cooling rack for 2-3 hours.
9. To make the frosting whisk together the softened butter withe the raw cacao powder and maple syrup. Work the mixture until you have a fluffy and smooth consistency. Using a spatula spread the butter cream on top of the cake.
10. Cut into slices and enjoy!