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Paleo Chocolate Celebration Cake


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Ingredients

10 portion(s)

Batter

  • 150 g Butter, at room temp
  • 230 g rice syrup
  • 2 eggs, at room temp
  • 110 g Coconut Flour
  • 180 g Arrowroot
  • 3 tablespoon cocoa
  • 225 g Unsweetened almond milk
  • 1 teaspoon bicarb soda
  • 2 teaspoon baking powder
  • 250 g Fresh Raspberries

Lemon Buttercream

  • 250 g unsalted butter, at room temp
  • 1 rice syrup
  • 2 vanilla beans scraped
  • 1 tablespoon finely grated lemon zest
  • 6
    35min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

    Batter
  1. Preheat oven to 180 deg cel
  2. Add rice syrup & butter 30 sec speed 4 until pale & creamy.
  3. Insert butterfly sp4 whisk one egg at a time until combined.
  4. Add the coconut flour, arrowroot, cocao & almond milk & then slowly whisk until almost combined.
  5. Add the bicarb soda, baking powder & vinegar & whisk until combined.
  6. Lemon Buttercream
  7. Add all the ingredients & whisk for 2 minutes or until pale & creamy.
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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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