Summer parties and a million different special diets? Don’t worry, Yellow Mood Kitchen is here to help you in your party arrangements.

I love arranging different kind of parties and that’s why this week has a party theme here in at my blog. During the week I’ll publish six different recipes for summer parties – three desserts and three drinks. All recipes are free from gluten, dairy and refined sugar. So, you can have your good vibes even after eating these desserts!

This chocolate cake is so easy to make, you only need a good blender or a food processor. The cake gets better with age, so you can make it ready even two days before the parties and fill it then. If you do this, keep the cake in a airtight container in the refrigerator.

I wanted to have a very smooth texture to the cake. I succeeded at the first attempt and so I have prepared a cake for about three times in the last week – this recipe truly works. Chocolate is always a good idea and the lime frosting brings a little summer mood into this intense cake.

LUSCIOUS CHOCOLATE LIME CAKE 

8 pieces

free from gluten, dairy, soy and refined sugar 

CAKE BASE (18 cm)

3 eggs (size M)

25 soft dates, pitted

¼ cup virgin coconut oil

½ cup chickpea flour (almond and rice flour fit as well)

4 tbs dark cacao powder

1 tsp psyllium powder

1 tsp baking soda

¼ tsp sea salt

Break eggs to a blender can or a food processor and add coconut oil and dates. Stir until the mixture is smooth.  If you have a blender with tamper, you can add at this point the rest of the raw materials into the overall mixture and mix until smooth. Otherwise, scrape the mixture into a bowl and measure dry ingredients and mix with big spoon.

Spread the dough on baking sheet lined springform tin. Bake the cake at 200 degrees for middle of the oven for about 10-12 minutes (the cake is allowed to remain soft in the middle). Let the cake cool down properly when the oven and prepare the meantime the filling.

LIME FROSTING

150 g oat cream cheese (or coconut whipped coconut cream if you have a celiac)

juice of ½ lime

1 tbs raw honey

½ lime peel shredded

Measure cream cheese, honey, lime juice and lime peel into a bowl. Mix with beater until smooth. Add to the top of the chocolate mud cake.

CHOCOLATE SAUCE

4 tbs virgin coconut oil

2 tbs dark cacao powder

1 tbs raw honey

Melt the oil and the honey in a smaal pan. Add cacao powder and mix well. Add some melted chocolate sauce into the top of the cake. Decorate with flowers.