Guilt-less Desserts & Treats for your Family


Chocolate Eggplant Cake

  

I think I may have found the limits of my Husbands tolerance.

He’s a pretty accommodating guy. He puts up with my baking obsessions, looks after the kids while I run for hours and eats all the strange food I serve…well almost. It turns out he does have a limit and it involves Eggplant.

It’s not that you can taste the Eggplant in this Chocolate Eggplant Cake, although he wouldn’t know as he wouldn’t even go near enough to taste it. It was the thought of eating eggplant, even when it’s masquerading as a moist chocolate mud cake, that grossed him out.

And that’s saying something as the man has eaten cakes and cupcakes before made with sweet potato, cauliflower, broccoli stems, zucchini, spinach and beetroot.

In complete contrast to his father, 6 yo S ate nearly half the cake over a few days (ok, it was 2 days but he’s a growing boy!!). He loved it so much, even knowing that it had eggplant in it, which is not a vegetable he would normally come within 10 feet of.

Preparing the Eggplant for this Chocolate Eggplant Cake is super easy and can be done whilst you have the oven on cooking dinner or you can use it as pre-heating for the cake cooking. In much the same way as you make Sweet Potato puree, the eggplant is given a couple of small pricks to the skin then placed in the oven for 20-30 minutes, until it’s insides are all mushy and no firm flesh remains. To remove the gooey flesh just cut through the skin and scoop it out. For this Chocolate Eggplant Cake recipe you will need 2/3 Cup of mushy Eggplant, which is the amount I regularly get from 1 medium/large sized Eggplant.

This Chocolate Eggplant Cake is dense, moist and rich in flavour like a traditional mud cake, rather than a fluffy sponge style cake. This is because it is made with oil rather than milk as a raw liquid chocolate is made and added to the cooked eggplant. Be sure to note that the cocoa is added in 2 separate steps.

The rest of this Chocolate Eggplant Cake recipe is based on the straight forward and simple 1 bowl Gluten Free Cake method. No need for a kitchen stand mixer; just some bicep power!! I have covered this Chocolate Eggplant Cake in my favourite Healthy Chocolate Frosting (with more veggie super power) but you could also use Whipped Cream Frosting and Chocolate Ganache.

Do you think your family would eat a cake knowing that it was made with a strange veggie? Is it better to indulge in a little white lie every now and then?

Chocolate Eggplant Cake

This Chocolate Eggplant Cake has the taste and consistency of a rich Chocolate Mud Cake..only it has many, many healthier secrets!
Prep Time10 mins
Cook Time35 mins
Total Time2 hrs
Servings: 16
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Chocolate Eggplant Cake

    • 1 large/medium sized Eggplant baked whole in moderate oven for 20-30 minutes (or until super mushy and gooey inside). You will need 2/3 Cup of mushy eggplant.
    • 1/2 Cup Coconut Oil
    • 1/2 Cup Maple Syrup/Rice Malt Syrup
    • 4 teaspoons Vanilla Extract
    • 1/2 teaspoon Salt
    • 6 Eggs
    • 3/4 Cup Cococa
    • 1/2 Cup Coconut Flour
    • 1/4 Cup Arrowroot
    • 3 teaspoons Baking Powder

    Instructions

    INSTRUCTIONS

      Chocolate Eggplant Cake

      • Preheat the oven to 180C/360F.
      • Line and grease a 20cm/8 inch round cake tin.
      • In a medium saucepan melt the coocnut oil over a very low heat, being sure NOT to let it boil.
      • Add the Maple Syrup, Vanilla and Salt and stir to combine.
      • Add 1/2 Cup of the Cocoa and stir through until combined and no lumps remain.
      • Remove the skin from the baked eggplant and scoop out the mushy flesh. You will need 2/3 Cup of mushy eggplant goodness (but not the tough skins).
      • Place the eggplant in a blender and process until mushy. Add the coconut oil/cocoa mix and blend until smooth. This can also be done with a hand blender.
      • In a large bowl lightly whisk the eggs by hand. DO NOT over whisk/mix.
      • Whisk in the chocolate eggplant mix until combined.
      • Sift and stir throught the dry ingredients (including the remaining cocoa) until combined. Make sure that there are no lumps of coconut flour remaining.
      • Pour the mixture into the prepared cake tin and bake for 30 minutes, or until cooked through.
      • Remove from the oven and allow to cool in the tin. Do not remove until cooled completely
      • Once cooled decorate the cake with Chocolate Frosting, Whipped Cream Frosting or Chocolate Ganache.

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