Celebration Chocolate Cake (The Fast 800 Way)!

  • Prep time:120 mins
  • Cook time:35 mins
  • Servings:12

What’s a celebration without a little chocolate cake? At The Fast 800, we believe that choosing a healthier lifestyle, like following a Mediterranean-style diet, shouldn’t prevent you from enjoying yourself. So, with a few simple switches, we’re bringing you a healthier take on a classic chocolate cake, packed full of hidden nutrients to keep you partying all day or night!

It’s allergy friendly, free from gluten, nuts, dairy and refined sugar, but we certainly haven’t held back on the flavour. The indulgent chocolatey cake mixture contains cocoa, of course, with Medjool dates for added sweetness. Plus, we really went for gold with this recipe, featuring a secret golden ingredient: butternut squash! You might not know it’s there, but your gut certainly will as it packs an incredible 5g of fibre per slice, aiding a happy gut microbiome.

At just 204 calories per slice, and serving twelve, this one is our go-to when it’s someone’s birthday at The Fast 800 HQ. So, give it a go yourself: we’ll provide the recipe, you just need to bring the confetti…

Wondering why we’re celebrating? The Fast 800 app is here, making your health more portable than ever. Join today with a 7-day free trial and take us with you wherever you go!

Nutrition facts(per serving)


  • 130g Medjool dates, chopped 
  • 150ml hot water
  • 260g butternut squash, grated
  • 2 eggs
  • 125ml olive oil
  • 2 tsp vanilla
  • 2 tsp baking powder
  • ½ tsp bi-carb soda
  • ½ tsp sea salt
  • 60g cocoa powder, for cake
  • 30g coconut flour
  • 250ml coconut cream, refrigerated
  • 2 Tbsp cocoa powder, for icing
  • 200g raspberries


  1. Preheat the oven to fan forced 180°C/200°C/400°F/Gas mark 6. Line two 19-20cm cake tins. 
  2. Pour hot water over the dates and let sit for a few minutes to soften. Blitz with a stick mixer into a smooth paste.
  3. Place date paste, squash (pumpkin), eggs, olive oil and vanilla into a bowl and stir well.
  4. Sift in the baking powder, bicarb soda, salt, cacao powder (for cake) and coconut flour - mix well. 
  5. Pour mix into lined baking tins - they will be quite thin (around 2cm full). Pop in the oven for 35 minutes - swap shelves halfway through. An inserted skewer should come out clean. 
  6. Allow to cool completely. 
  7. While the cakes are cooling, whip the coconut cream and cacao (for icing) until thick and light - this may take around 5 minutes. Refrigerate until the cake is cooled completely.
  8. Reserve 12 raspberries and mash the remaining berries in a bowl. Set in the fridge until needed. 
  9. Once the cakes are cooled completely, remove them from the tins. Layer one cake with the mashed raspberries and a third of the coconut cream. Place the second cake on top, followed by the remaining coconut cream - spread to the edges. Decorate with your reserved raspberries (one for each slice) and place in the fridge until ready to serve!


  • Use coconut cream, not coconut milk, for this recipe. It’s best if you can refrigerate the tin overnight as the cold will help stabilize the cream as it’s whipped. Cans of coconut cream are often found in the Asian or Mexican food aisle. These are typically not sweetened and tend to include simply coconuts, water, and sometimes stabilisers such as guar gum. 
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Best served cold.

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