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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



    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



      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.