Vegan Gluten Free Chocolate Loaf Cake

Name: Thermomix recipe: Vegan Gluten Free Chocolate Loaf Cake
Prep time: 5 min
Cook time: 25 min
Ingredients: 50 Grams Extra Virgin Olive Oil (EVOO) plus some more; 200 Grams cool water; 2 Teaspoons vanilla bean paste; 1 ripe banana, peeled; 20 Grams balsamic vinegar; 1 Teaspoon bicarb soda; 25 Grams dark (I used Barry Cacao’s Brute Amber); 150 Grams coconut sugar; 125 Grams almond meal; 125 Grams teff flour; 1 Pinch pink salt flakes

Make on Fresco

Makes 1 medium loaf Prep Time 5 minutes Cook Time 25 minutes Rated: Print

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A very easy, very delicious chocolate cake, that happens to be egg free and is vegan. You’re welcome chocolate lovers who want all that too!!

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!

Enjoy!

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Need

50 Grams Extra Virgin Olive Oil (EVOO) plus some more BUY
200 Grams cool water
2 Teaspoons vanilla bean paste BUY
1 ripe banana, peeled
20 Grams balsamic vinegar
1 Teaspoon bicarb soda
25 Grams dark (I used Barry Cacao’s Brute Amber)
150 Grams coconut sugar
125 Grams almond meal Recipe
125 Grams teff flour
1 Pinch pink salt flakes BUY

Do

1: Preheat the oven to 180°C. Make sure you have a medium loaf tin at the ready.
2: Place all ingredients into the Thermomix bowl and blend 10 sec/speed 6.
3: Scrape down lid and sides of bowl and repeat.
4: 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.
5: Wait to turn the cake out of the tin until it is completely cold.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!