How to Make an Easy Chocolate Hazelnut Cake That a Diabetic Can Eat (No Artificial Sweeteners, Make in Air Fryer or Oven)

This simple cake can be made in the food processor in minutes, and it air fries or bakes in about half an hour. The cake is deep, dark, and loaded with the flavors of chocolate and hazelnuts. Rather than refined sugar or artificial sweeteners, the recipe uses dates as the primary sweetener. You also can add in some dark chocolate chips, if you'd like (I do!). The cake includes a significant amount of protein and fiber, and it's a great option (in moderation, as always) if you're diabetic or want to "eat healthy." I like the cake because it tastes good--not too sweet, dense and fudgy, like a brownie or cheesecake, and with a crunchy topping of toasted hazelnuts. Although the cake is good warm, I like it best cold from the refrigerator. The cake makes a great dessert with a cup of hot tea or coffee or even a glass of milk. And, yes, feel free to substitute almonds if you don't have any hazelnuts. Enjoy!

How to Make an Easy Chocolate Hazelnut Cake That a Diabetic Can Eat (No Artificial Sweeteners, Make in Air Fryer or Oven)

Easy Chocolate Hazelnut Cake (Diabetic Friendly) -- Makes an 8-inch pan

1/2 cup of rolled oats (I use old fashioned)

3/4 cup of pitted dates

1/4 cup of cocoa powder

15-ounce can of no salt added black beans, with their liquid

1/2 cup of canola oil

2 large egg yolks

1 teaspoon of vanilla

1/2 teaspoon of chocolate extract (optional, but good)

1/2 teaspoon of baking powder

1/2 teaspoon of salt

1/4 teaspoon of cinnamon

1 1/4 cup of chopped dry roasted or toasted hazelnuts, divided

1/2 cup of dark chocolate chips, optional

Put the oats and dates into the bowl of a large food processor and process them together for 30-60 seconds or until the oats are mostly ground and the dates are little specks in the oat flour. Add the cocoa powder and process it in. Add to the dry ingredients the black beans with their liquid, the canola oil, the egg yolks, vanilla, and chocolate extract and process them into the dry ingredients. Add the baking powder, salt, cinnamon, and 1 cup of the hazelnuts and process them into the mixture until combined. Remove the S-blade from the food processor (carefully!) and stir in half the chocolate chips by hand. Spritz an 8-inch pan with non-stick cooking spray and scrape the batter into the pan, smoothing the batter out evenly with a spatula (the batter will be quite thick). Sprinkle evenly the remaining chocolate chips and chopped hazelnuts on top of the batter and gently press them into a batter just a smidge with your fingers or a spatula.

Air Fryer: Air fry the batter at 320 degrees for about 30 minutes or until mostly set and a pick inserted into the middle of the cake comes out with no wet batter attached (it will have damp crumbs, and watch out for melted chocolate chips).

Oven: Preheat the oven to 350 degrees and bake the cake for 30-35 minutes or until mostly set and a pick inserted in the middle of the cake comes out with no wet batter attached (it will have damp crumbs, and watch out for melted chocolate chips).

Let the cake cool a bit before serving it slightly warm or, better yet, let the cake cool and refrigerate it for, I think, the best flavor and texture. Store any uneaten cake in the refrigerator.

How to Make an Easy Chocolate Hazelnut Cake That a Diabetic Can Eat (No Artificial Sweeteners, Make in Air Fryer or Oven)