Preheat the oven to 350°F (180°C). Line a 9-inch springform round cake pan with parchment paper, on the bottom and on the sides of the pan. Oil the bottom and sides with cooking oil spray. Set aside.

In a bowl, add dates, cover with boiled water, and set them aside for 5 minutes to soften.

Drain the dates over a sieve to discard the water.

Place the soaked dates in a food processor with maple syrup, peanut butter, and almond milk.

Process on medium-high speed until smooth.

Add remaining dry ingredients and blend again until a thick, smooth chocolate cake batter forms. Remove the food processor blade, scrape down any batter that sticks to it into the food processor bowl.

Use a rubber spatula to transfer the batter from the food processor to the cake pan.

Sprinkle a few sliced almonds on top of the cake.

Bake the cake for 55-65 minutes at 350°F (180°C) - foiling the top of the pan after 30 minutes to prevent the cake from darkening or burning on top.

Insert a toothpick in the middle of the cake to check the baking time. If the toothpick comes out clean or with a little crumb, it's ok. If it's wet, it needs a longer baking time.

Cool down 10 minutes in the pan at room temperature, then run a knife around the cake pan to loosen the cake. Then, open the springform carefully to release the cake on a cooling rack.

Let the cake cool down for 2 hours at room temperature before slicing.

Slice and serve with melted dark chocolate on top, or using my vegan ganache recipe.