O-M-G this cake tastes of chocolatey heaven, without containing a gram of chocolate! It also doesn’t contain any gluten, dairy, eggs, grains or refined sugar, making it vegan and one of the healthiest cakes going around.
For more of our dairy-free, egg-free and vegan recipes made EASY and DELICIOUS in your thermo cooker, you can’t go past our cookbook ‘I Can’t Believe it’s Vegan!’ Now available in both digital and print version.
Makes 1 cake
+ gluten free
+ dairy free
+ vegetarian
+ vegan
+ egg free
+ soy free (option)
+ refined sugar free
Ingredients
40g flaxseeds
300g raw almonds
60g cocoa powder
2.5 tsp baking powder
2 tsp vanilla extract
240g water
120g macadamia oil
120g almond or soy milk
120g maple syrup
Method
- Preheat oven to 160°C.
- Place flaxseeds in TC bowl, mill for 6 seconds, speed 9.
- Add almonds and cocoa powder, mill for 8 seconds, speed 8.
- Add baking powder, vanilla extract, water, oil, milk and maple syrup, mix for 4 seconds, speed 5. Scrape down sides and base.
- Mix for a further 4 seconds, speed 4.
- Line a 20cm cake tin (we like this one made of non-stick silicone so there’s no need to line!) and pour in batter. Bake for 55 minutes, or until a skewer inserted into center comes out clean. Allow to cool completely in tin.
Turn out onto serving platter, garnish with no-chocolate chocolate frosting and serve.
