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1 Paleo Eggplant Cake

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Paleo Eggplant Cake

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Ingredients

12 portion(s)

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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Recipe's preparation

  1. 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. 

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Tip

originally inspired by recipe from sugar free kids:

 

//www.sugarfreekids.com.au/eggplant-cake-recipe/

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.

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  • This is the second time I have made this cake....

    Submitted by bellla on 27. December 2017 - 19:22.

    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.

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  • Recipe was a huge hit, I took

    Submitted by amandahs on 18. May 2016 - 16:33.

    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.

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  • This Recipe is insane! I have

    Submitted by Markiss11 on 6. October 2015 - 15:05.

    This Recipe is insane! I have made 5 batches and absolutely everybody (including my gorgo husband) love this cake - absolute knock out recipe!! Love

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  • Really easy to make and

    Submitted by ATR on 8. July 2015 - 19:15.

    Really easy to make and tastes yummy.  Has a similar taste to a carrot cake.

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  • Made it today and is

    Submitted by RobynD on 25. April 2015 - 22:20.

    Made it today and is delicious . No one would know it's eggplant unless you tell !

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  • I have used two small, about

    Submitted by Georgi Z on 24. December 2014 - 08:13.

    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. 

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  • Beautiful cake. Family

    Submitted by Georgi Z on 24. December 2014 - 08:11.

    Beautiful cake. Family favourite & great for friends with food sensitivity.

     

     

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  • who would have thought you

    Submitted by kimbennetta on 19. December 2014 - 21:51.

    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


    "Live Rewards Action"


    http://www.facebook.com/kimbennetta

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  • This turned out great  I

    Submitted by shabs on 26. May 2014 - 19:35.

    This turned out great  tmrc_emoticons.) 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.

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  • Has anyone tried making this

    Submitted by jennykaren on 3. May 2014 - 23:12.

    Has anyone tried making this using egg replacer or chia gel? My son is dairy, egg and gluten free

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  • Hi, I too asked myself this

    Submitted by KoaM on 28. March 2014 - 20:36.

    Hi, I too asked myself this question then referred to the link at the bottom of the recipe.  It says about 450g when whole and raw.

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  • I have grown lots of eggplant

    Submitted by Nattynickers on 28. March 2014 - 20:22.

    I have grown lots of eggplant and this sounds like an unusual use for it!  How much eggplant?

     

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  • This is a very nice cake.  it

    Submitted by KoaM on 26. March 2014 - 21:37.

    This is a very nice cake.  it is very moist and has a nice texture from the almond meal.   Perfect on its own or with the sauce.  Double thumbs up.

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  • I have just made the eggplant

    Submitted by marissa18 on 8. December 2013 - 21:00.

    I have just made the eggplant cake. OMG everyone needs to try this cake it is so yummy!!! Thanks for sharing this great Gluten free, Dairy Fee recipe.  Love

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