Thursday, 30 January 2014

Heartache Chocolate Aubergine Cake

I have just spent the afternoon having a little baking session and wanted to share a recipe for the Chocolate Aubergine Cake I have just made because I can't quite believe how amazing it tastes.
This is a cake that has no flour, refined sugar or butter in yet tastes and feels just like a brownie.

You need
2 whole aubergines (Weighing roughly 400g)
300g good quality Dark Chocolate. (must be at least 70% cocoa solids) broken in to squares
50g good quality cocoa powder
60g ground almonds
3 medium eggs
200g Clear honey (I used agave nectar)
2tsp baking powder
1/4 tsp salt

I halved the recipe so the cake wasn't too big and used one large egg with a tiny bit of almond milk. It worked just as well.

To make....

-preheat the oven to 180 degree C and then line a 9inch/23cm loose bottomed tin with baking parchment and lightly brush the base a sides with a little oil. (I halved the mixture and used a 6 inch tin)

- Cut the green stalk off the aubergine and peel the skin. Then take a skewer and punch a few wholes in and place in a microwavable bowl. Cook on high for 8 minutes until the aubergines are cooked and limp.
Discard any water at the bottom then leave the aubergine to the side to cool down enough to handle.

-Once the aubergine has cooled puree it in a blender until smooth. Then mix in the dark chocolate and microwave for 30 seconds stirring every 10 seconds or until the chocolate has melted.

-In a large bowl, whisk up the other ingredients for a minute until well blended together and the mixture slightly bubbles. Then add and fold the aubergine and chocolate mixture into it.

-Pour the mixture into the prepared tin and place at the bottom of the oven for 30 minutes.
After about 10 minutes of it being in you will start drooling at the smell of it cooking.

- Remove the cake from the oven and let it cool in its tin for 15 minutes before turning it out onto a wire rack and peeling off the parchment. Quickly turn it the right way up and sit it on a plate.

-Lastly cut yourself a slice whilst its still warm, you won't regret it. The hard part is sticking to one slice.

I halved the recipe as it is quite a big cake and it really is delicious. It isn't the best looking cake, that's probably down to my presentation skills more than anything. 
This is very low in sugar as dark chocolate has very little in and the only other sugar is the agave nectar or honey (which ever you choose to use) which are both natural sugars anyway.
It is slightly high in fat but its all good fats so for me I don't mind that.

I think it works out about 220 calories per serving and a the 9inch cake serves about 14 so they are decent slices.

I know for sure I will be making this again for a special treat or if I am going to a friends for dinner. I am keen to find more low sugar cakes and desserts as I have such a sweet tooth.

Do let me know if you try this and what you think? Also if you have any recipes similar as I'd love to try some more.


  1. Ooo sounds good, I need to try this! x

    Evelyn @ We Were Raised By Wolves

  2. Replies
    1. maybe as you do have a special birthday coming up. ;) xx

  3. Ooh wow that looks and sounds amazing. Does it grow/expand much, do you reckon you could get away with using a large brownie tin for baking?

    Sophie x

    1. It doesn't expand a lot but its thick enough to make in a brownie tin if it isnt too big i would say. x

  4. Looks great Alice, send me a slice ;-) Beetroot is also supposed to be good in chocolate cakes and I love carrot cake

    1. hehe thanks. I love carrot cake but I like all the bad things about it. lol x

  5. Going for this this week end. I;ve done a courgette and chocolate cake before and it was surprisingly amazing!

  6. This looks fab! Love healthier cake options!


Thanks for reading and commenting :) x

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