Vegan Gluten Free Chocolate Loaf Cake
Serves
8
Total Time
40mins
Calories
296
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!!
- Banana1ripe, peeled
- Extra virgin olive oil50 g
- Water200 gcold
- Vanilla bean paste2 teaspoons
- Balsamic vinegar20 g
- Baking soda1 teaspoon
- Cocoa powder25 g
- Coconut sugar150 g
- Almond flour125 g
- Teff flour125 g
- Pink himalayan salt flakes1 pinch
- Ice240 g
- Extra virgin olive oilas needed
Ingredients
- 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
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
