Vegan Gluten Free Chocolate Loaf Cake


Tenina Holder

Posted March 19, 2021 (Last updated January 12, 2022)



Total Time




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


  • Banana icon
    Banana1ripe, peeled
  • Extra virgin olive oil icon
    Extra virgin olive oil50 g
  • Water icon
    Water200 gcold
  • Vanilla bean paste icon
    Vanilla bean paste2 teaspoons
  • Balsamic vinegar icon
    Balsamic vinegar20 g
  • Baking soda icon
    Baking soda1 teaspoon
  • Cocoa powder icon
    Cocoa powder25 g
  • Coconut sugar icon
    Coconut sugar150 g
  • Almond flour icon
    Almond flour125 g
  • Teff flour icon
    Teff flour125 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes1 pinch
  • Ice icon
    Ice240 g
  • Extra virgin olive oil icon
    Extra virgin olive oilas needed

  • 1. Pre-heat oven - 180°C
  • 2. Prepare a medium loaf tin
  • 3. Add extra virgin olive oil, water, vanilla bean paste, banana, balsamic vinegar, baking soda, cocoa powder, coconut sugar, almond flour, teff flour and pink Himalayan salt flakes to the TM bowl
  • 4. Blend with MC on - 10 sec, speed 6
  • 5. Scrape down sides of TM5 bowl
  • 6. Blend again with MC on - 10 sec, speed 6
  • 7. Pour into the tin and level
  • 8. Throw a glass of ice cubes into the oven as you put the cake in
  • 9. Bake - 25 min, 180°C
  • 10. Leave in the oven with the oven turned off for about 10 minutes
  • 11. Drizzle the still warm cake with extra EVOO until it all soaks in
  • 12. Wait to turn the cake out of the tin until it is completely cold

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