Happy Saint Patrick’s Day!

Today is Saint Patrick’s day and I made a chocolate cake for the occasion. This is a wholesome, nutritious and not too sweet cake that can be enjoyed any time. It also tastes great with or without icing. If you like your cake with a scoop of ice cream or a dollop of whipped cream, this is the perfect cake for that.

However, to celebrate the day, I wanted to make a green icing but without food colouring and without butter or cream. I made this icing with raw cashews, seedless green grapes, mint leaves, lime juice, macha green tea powder and a drop of pure mint extract. And, there’s also only 3 tablespoons of sugar in the entire icing.

Have a great day! 🍀

Chocolate Mint Cake

  • 5 fresh medjool dates, pitted + 3 tbsps water
  • ¼ cup pure applesauce, no sugar added
  • ½ cup 100% cacao powder + boiling water to make one cup
  • 1 cup wholewheat pastry flour (see image below)
  • ½ cup ground almonds with skins (almond meal)
  • 1/3 cup “Mascabado” granulated sugar cane*(see below)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup boiling water
  • 1 tsp vanilla

*I use Mascabado granulated sugar cane for its rich taste. It’s sooooo delish!!

Wholewheat pastry flour isn’t coarse. It’s finely ground and  has a soft texture.
Ground almonds with skins (almond meal).


One 9×9 inch (22×22 cm) square pan

Oven: 180°C or 350°F

Line the bottom of pan with parchment and lightly grease sides with vegetable oil.

Put dates in a narrow microwaveable bowl with 3 tbsps of water. Push dates into the water. Cover and microwave on high for 10-20 seconds. Remove, keep the water and add the applesauce. Process with a handheld blender to make a caramel. Set aside.

To the ½ cup of powdered cocoa add boiling water to make one full cup of chocolate liquid. Pour this into the date and applesauce mixture and mix with a fork until well blended. Set aside.

In a separate bowl, add and mix the flour, ground almonds, granulated sugar cane and baking powder. Into this, pour the chocolate mixture and mix well with a fork.

Mix baking soda with ½ cup boiling water. Add this and the vanilla to the chocolate mixture and mix well with a fork.

Pour and spread mixture evenly into the prepared pan. Bake on middle rack in pre-heated oven for 25-30 minutes. Let cake cool completely before icing.


  • 8 grams mint leaves, stems removed
  • Juice of 1 green lime
  • 1 cup raw natural cashews (160 grams), softened in microwave (see procedure)
  • 1 cup (180 grams) green seedless grapes, stems removed and rinsed
  • 3 tbsps icing sugar
  • ½ tsp macha tea powder
  • 1 drop pure mint extract
  • Sifted macha green tea for topping (option)


Put mint leaves in the lime juice and let them soak for a while in fridge. Meanwhile, put the cashews in a small bowl and cover them with water. Put a lid on bowl and microwave on high for 3 minutes. Remove, strain water and rinse cashews in a sieve under cold running water until they are completely cool. Put the soft cashews and grapes into a high-speed blender and whiz on low gradually increasing to high scraping the sides with a blender plunger until creamy. Add the mint leaves with lime juice and whizz for a good 3 minutes using the plunger until very creamy. Pour mixture into a small bowl. Add icing sugar, mint extract and macha tea powder. Mix with a fork. Cover and store in fridge to chill. Spread icing on cake when it has cooled down completely. Sift macha tea on top. Store cake and leftovers in a covered container in fridge. Enjoy!

My daughter Alexandra, with the shamrock ears at the Saint Patrick’s Day Parade in Dublin, Ireland.
Having fun!
Julie Zimmer

Julie has extensive experience in nursing practice and education in a wide range of fields from intensive/coronary care, to medical-surgical to community and public health. Julie has Bachelor Degrees in Psychology and Nursing, and a Master’s Degree in Community Health Nursing Education. She has taught in faculties of nursing and in various communities in Toronto, Canada and in Geneva, Switzerland, and is a consultant to the International Council of Nurses (ICN). Julie also has years of experience teaching English as a foreign language (EFL) in addition to coordinating an English department in a Swiss private school.

8 thoughts on “Happy Saint Patrick’s Day!

    1. Thanks Conor! This is a healthy version. It’s less sweet and chocolate dense that those decadent chocolate cakes that I used to make (I love chocolate). John and my daughters don’t like things that are too sweet or chocolaty, so, too often, I would be the only one eating chocolate cake. With this recipe, I recommend fresh cream on the side. I’m having a piece with my coffee this morning as I write this, I mean, I get my fibre and chocolate at the same time and I’m fit! OK, enough said…Hope you had a good time yesterday! I’m looking forward to our adventure in Belfast, going back to our roots and taking pictures of the remains of our Ancestral home. 🙂

    1. Hi! Happy Belated St Pattie’s to you too! Glad you liked the recipe. I like to cook healthy foods and healthy desserts. Over the years, I’ve reduced my sugar intake and I feel much better.

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