I am a chocolate lover from way back and recently had a friend come stay who has all sorts of allergies to all sorts of things. It kind of blew my mind and it started me thinking. Her one regret with all the allergies is Chocolate options; apparently there are very few vegan (thus dairy free), gluten free...so this cake was born. I don’t mind it at all!
I sent it out to testers, and they all loved it too. Now if you are a regular chocolate cake lover, this may not be your cup of tea, but just saying, if you are a gluten free, egg free, dairy free sufferer, I think you will be sending me flowers!
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- 50 g Extra Virgin Olive Oil (EVOO) plus some more BUY
- 200 g cool water
- 2 tsp Vanilla - Bean Paste BUY
- 1 ripe banana, peeled
- 20 g balsamic vinegar
- 1 tsp bicarb soda
- 25 g dark cocoa powder (I used Barry Cacao’s Brute Amber)
- 150 g Coconut - Sugar BUY
- 125 g almond meal
- 125 g teff flour
- 1 Pinch Pink Salt Flakes BUY
Preheat the oven to 180°C. Make sure you have a medium loaf tin at the ready.
Place all ingredients into the Thermomix bowl and blend 10 sec/speed 6.
Scrape down lid and sides of bowl and repeat.
Pour into the tin and level. Throw a glass of ice cubes into the oven as you put the cake in. Bake 25 minutes. Leave in the oven with the oven turned off for about 10 minutes, Drizzle the still warm cake with extra EVOO until it all soaks in.
Wait to turn the cake out of the tin until it is completely cold.