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Chocolate Tomato Cake

This Chocolate Tomato Cake is similar to the classic Red Velvet Cake. Serve it with Whipped Cream Frosting or make it a double chocolate hit with Healthy Chocoate Frosting.
Prep Time10 mins
Cook Time35 mins
Total Time1 hr
Servings: 16
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Chocolate Tomato Cake

    • 3/4 Cup Coconut Flour
    • 1/2 Cup Cocoa
    • 1 teaspoon Baking Soda
    • Dash Salt
    • 3 teaspoons Baking Powder
    • 6 Eggs
    • 1/2 Cup Maple Syrup
    • 4 teaspoons Vanilla Extract
    • 250 grams fresh Tomatoes diced (don't sub in canned)
    • 1/2 Cup Coconut Cream use the thickened cream from an opened and cold can of coconut milk/cream
    • 3 teaspoons Vinegar

    Whipped Cream Frosting

    • 2 Cups of canned Coconut Cream place opened cans of coconut cream/milk in the fridge over night. Scoop off and use the thickened cream, discarding the watery remains.
    • 4 teaspoons Maple Syrup
    • 4 teaspoons Vanilla Extract

    Instructions

    INSTRUCTIONS

      Chocolate Tomato Cake

      • Preheat the oven to 180C/360F. Line and grease 1 or 2 20cm/8inch round cake pans.
      • Sift the coconut flour, cocoa, baking powder and baking soda in a small bowl. Add the salt and set aside.
      • In the bowl of a stand mixer with whisk attachment, whisk the eggs, maple syrup and vanilla for 5-8 minutes, or until fluffy.
      • Whilst whisking, place the milk and tomato in a blender and process until well combined and no chunks remain. There may be little pieces of skin; if you really really want to you can strain the liquid or pick out the little bits by hand. I couldn't be bothered be doing either and no one really noticed.
      • Add the milk mix and vinegar and continue to mix until combined.
      • Add the dry ingredients into the wet ingredients.
      • Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on medium/high speed for about 1 minute so that the batter is fluffy.
      • Pour the batter into the tin and smooth out the tops.
      • If making a layer cake use both tins, or use 1 tin for a single layer cake.
      • Place the cake/s in the oven and bake for 20 minutes (if using 2 tins) or 30-35 minutes (if baking in 1 tin only).
      • Allow the cakes to cool completely before removing from the tin. Frost with Whipped CReam and lightly dust with Cocoa.

      Whipped Cream Frosting

      • Scoop the thickened cream from the tins, discarding the watery liquid at the bottom. Measure 2 cups.
      • Place the cream in a mixing bowl of a kitchen stand and beat using a whisk attachment.
      • Add the maple syrup and vanilla and continue whisking until combined. Depending on your taste buds you may require more sweetener.
      • Place the cream in the fridge and allow it to thicken for at least 4 hours.
      • If you cream is too runny (this can sometimes happen in summer or if the coconut cream is of poor quality) disolve 2 teaspoons of Gelatin in 2 Tablespoons of water. Allow to rest for 5 minutes then 'melt' the mixture over a double boiler (place the gelain bowl inside another bowl full of boiling water). Stir until dissolved. Whisk into cream and allow the cream to thickened in the fridge for 4-6 hours (minimum).