Ingredients
- 100 g coconut oil
- 2 eggs
- 100 g Rice or almond milk
- 1 teaspoon vanilla essence
- 80 g rice malt or agave syrup
- 60 g Raw unsalted almonds
- 60 g plain flour
- 10 g Raw cocao powder
- 1 teaspoon baking powder
- 50 g Blueberries or raspberries
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 degrees and grease and line 24cm cake tin (round or square depending on your preference)
Place almonds in TM bowl and mill for 6 seconds speed 6. Set aside
Place coconut oil in the bowl and melt for 60 seconds at 60 degrees speed 4 (unless already melted)
Add all remaining ingredients and mix for 20 seconds speed 5
Pour into prepared cake tin and bake for 25 minutes or until an inserted skewer comes out clean
Allow to cool for 5 mins before removing from the tin
Cut into small rectangle shapes or cake slices
Serve warm or cool
A great dairy free alternative to traditional chocolate cake and with no sugar, it's great for work or lunchboxes!
Tip
This recipe can also easily be gluten free
Simply by swapping plain flour for corn flour or mill an extra 60g almonds (total 120g almond meal)
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Was very fluffy and light but I found the coconut oil quite strong and it wasn't sweet enough for me
Oh My. It is scrumptious. My number 1 child ( who normal loves everything) didn't like it, but my number 2 child ( who hates everything) LOVES it... so, its a clear winner for me. Thank you so much for sharing.
Yummy, maybe would add a little more sweater. A little bland...
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