The Cake mix
Eggplant - 1 Large Eggplant (about 450g when whole and raw)
Rice Syrup - 2 -3 heaped Tablespoons
Natvia - 1/4 cup
Butter - 80 grams or Macadamia Oil for Dairy Free
Vanilla Extract - 3 teaspoons
Cinnamon - 2 teaspoons
Eggs - 3 XL eggs
Baking Soda - 1 teaspoon
Fresh Lemon Juice - 3-4 Tablespoons (juice of half a lemon)
Salt - A large pinch
Almond Meal - 250 grams (2.5 cups)
Almond Flakes - For decoration, about 2 Tablespoons
Icing (only optional)
Coconut Butter - 1/2 cup - See Pumpkin Slice recipe for intstructions on preparation (Link below)
Coconut Oil - 2 heaped Tablespoons
Stevia Liquid Concentrate - about 6 drops
Instructions
- You first need to bake the eggplant (this can be done in advance)
- Place whole eggplant in a 200C oven on a tray for at least an hour. The skin will be all puffed up and as it cools you will feel the flesh extremely soft. If any liquid escapes, keep it to include in the cake
- When the Eggplant has cooled, remove the stalk and place all of the eggplant skin and flesh it in your food processor
- Add all of the other ingredients except the almond meal
- Process on high until all pureed, the lemon and baking soda will interact and bubble a little
- Scrape mix down sides and blend again if needed
- Preheat oven to 160C non fan forced if you can or about 150C fan forced
- Spray coconut oil into a small Bundt pan OR line a loaf tin with baking paper so it drapes over the sides to help remove the loaf later
- Sprinkle the bundt pan with some flaked almonds to prevent sticking (the almond flakes will go on top for the loaf)
- To finish the cake gently stir in the almond meal and pour into pan (sprinkle loaf tin with Almond flakes now)
- Bake for about 1 hour in centre of oven
- Once ready a tooth pick will come out clean, you will also see the sides shrinking in slightly
- Allow to cool thoroughly before gently running a knife around the bundt pan then turning upside down on your plate to serve, the loaf will simply lift out with the aid of the paper
- To make the optional icing melt the coconut butter (recipe is within the pumpkin slice recipe), coconut oil and liquid Stevia drops together in microwave or saucepan then pour over cake
- Store in Fridge
Sugar Free Pumpkin Slice
http://www.sugarfreekids.com.au/eggplant-cake-recipe/
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