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Preheat the oven to 350°F. Generously grease a 9-1/2-inch bundt pan with butter. Dust with cocoa powder.
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In a food processor, whirl the dates with the maple syrup until as smooth as possible. Add the vanilla, eggs, and the 1/2 cup butter and whirl to combine.
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In a bowl, sift together the rice flour, potato starch, tapioca flour, sorghum flour, cocoa powder, baking powder, and salt. Whisk well to incorporate and add to the date mixture. Whirl to combine.
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Pour the batter into the prepared bundt pan, filling no more than two-thirds up the side of the pan. Do not overfill the pan. Use any extra cake batter for muffins. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely, then turn it over onto a cake plate.
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In a small pot over medium heat, melt the bittersweet chocolate with 1 tablespoon water and the remaining 1 tablespoon butter, stirring until smooth. Let cool to thicken slightly, then drizzle over the cake. Sprinkle with walnuts, let the glaze harden, then serve.