Ingredients
Cake ingredients
- 1 eggplant
- 3 heaped tbsp raw honey
- 80 g macadamia oil
- 3 tsp Vanilla Essence/Extract
- 1 tsp cinnamon
- 3 xl eggs
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tbsp fresh lemon juice
- Pinch salt
- 250 g raw almonds or almond meal
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I'm cooking this todayRecipe's preparation
The eggplant will need to be baked in advance, so do this the morning of or the night before.
Put the eggplant (whole) in a baking dish and bake at 200C for an hour. Its ready when the skin is puffy and the inside soft. Keep any liquid which has escaped.
If you need to make your almond meal, do it at this stage and add 250g raw almonds to TMX bowl. Mill on speed 8 for 7 seconds.***Set aside**
Preheat oven to 150 fanforced..
When the Eggplant has cooled, remove the stalk and place all of the eggplant skin, liquid from eggplant and flesh it in your TMX. Add all of the other ingredients except the almond meal. Process on speed 6 until well combined, the lemon and baking soda will interact and bubble a little.
Scrape mix down sides and blend again if needed. The more you mix at this stage, the less skin will be visible in the final cake.
Add in almond meal, mix on speed 5 for 3 seconds.
Pour mixture into a lined cake tin. i use a springform tin.
Bake for about 1 hour in centre of oven.
Once ready a tooth pick will come out clean, you will also see the sides shrinking in slightly.
Cool completely before trying to remove cake from tin. Store in fridge.
** Ganache recipe**
80g of 80% dark chocolate
60g of coconut milk
Add dark chocolate to TMX and mill on speed 8 for 20 seconds.
Scrape bowl down. Add coconut milk. Cook on speed 5, 50 degrees, 3 minutes.
Tip
originally inspired by recipe from sugar free kids:
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
This is the second time I have made this cake. This time I made 6 small loaves and baked it about 40 minutes. So delicious and very moist. No one would know that it is eggplant. Love that it is gluten free. Has become a favourite.
Recipe was a huge hit, I took it to an 80th birthday and everybody was complementing, will definitely make again, a nice healthy treat for the kids.
This Recipe is insane! I have made 5 batches and absolutely everybody (including my gorgo husband) love this cake - absolute knock out recipe!!
Really easy to make and tastes yummy. Has a similar taste to a carrot cake.
Made it today and is delicious . No one would know it's eggplant unless you tell !
I have used two small, about the size of a standard Orange or large Apple or one large eggplant and both have worked well. Sorry I can't tell you about weight.
Beautiful cake. Family favourite & great for friends with food sensitivity.
who would have thought you could make cake with eggplant. I varied mine slightly. I didn't have macadamia oil so used coconut oil and when I made the sauce I didn't have coconut milk so used coconut cream.
Kimberly
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This turned out great
I used about 450g mini eggplants from my garden, but once roasted they weighed about 320g. Really delicious and moist. I had to cook it 1hr20 but my oven sometimes needs longer. Iced it with Rawtarian's chocolate icing...divine! Will make again.
Has anyone tried making this using egg replacer or chia gel? My son is dairy, egg and gluten free
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