Once in a while it is nice to have cake for a special occasion. This particular recipe is very low in refined fat as it uses blended dates to replace part of the fat and part of the sugar. For the picture below I made a double recipe and cooked the batter in 8-inch pans for 20 minutes. You have to be careful not to overcook it when you do that because the cake is not as thick as the regular one-pan 9-inch version. Carob powder which is sweeter than cocoa, is also a nice alternative. This weekend as we celebrate three birthdays, I’ll be serving the single layer version along with a little coconut ice cream.