Chocolate Bento Cake

5 from 44 votes

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: Gluten-Free, Japanese

Servings: slices

Calories: 275kcal

Preheat the oven to 350 degrees. Grease a 4 inch pan with butter and dust with cocoa powder.
In a food processor blend the dates and maple syrup until a paste forms. Place mixture into a mixing bowl.
Next add the eggs, vanilla and melted butter, stir until mixture is thoroughly combined.
Sift the flour, cocopowder, baking soda and salt together into a medium bowl.
combine dry ingredients with wet in a food processor or standing mixer. Pour the wet batter into the cake pan 2/3 up the sides. Bake for 30-35 minutes. Allow cake to cool.

Combine the maple syrup, almond butter, cocoa powder and vanilla extract in a standing mixer. Whisk until mixture is fluffy and combined. Scrape down the sides to make sure all of the dry ingredients get incorporated into the frosting.

Slice the cake into two layers. Layer frosting in between the two layers. Cover the top with more icing using an off set spatula. Using your hand add sprinkles to the top and sides. Enjoy!

gluten free flour blend is 2 cups of white rice flour, 2/3 cups of potato starch plus 1/3 cup of tapioca starch. makes 3 cups of flour