Gluten-free Mississippi mud cake

Instructions

1 Heat the oven to 170°C/fan 150°C/gas 3½. Line a 25cm springform cake tin with baking paper.

2 Put the dates and bicarbonate of soda in a microwaveable bowl with 1 cup boiling water and briefly mix. Microwave on high for 3 min or until the dates are soft. Cool, then purée to a smooth paste in a food processor. Put the date purée, yoghurt, chocolate, almonds, rice flour, salt, vanilla, cocoa and the egg yolks in a large bowl and mix to a smooth batter.

2 In a separate squeaky clean bowl, beat the egg whites to stiff peaks with an electric hand mixer. Gradually add the sugar and whisk until glossy. Gently fold into the batter until just combined.

3 Pour the mixture into the tin. Bake for 50–60 min until the cake is slightly springy to touch. Remove from the oven and cool in the tin for 10 min. Turn out on to a wire rack to cool completely.

4 To make the frosting, beat the cream cheese in a bowl until softened. Add the icing sugar, 2 tablespoons cocoa and the vanilla, then mix until smooth. Spread on top of the cooled cake, then slice to serve.