Vegan Gluten Free Chocolate Loaf Cake
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 40mins
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- Serves
- 8
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- Calories
- 296
A very easy, very delicious chocolate cake, that happens to be egg free and vegan. You’re welcome chocolate lovers who want all that too!!
Inspired by: https://tenina.com/recipes/vegan-gluten-free-chocolate-loaf-cakerecipe updated Jan 12, 2022
Ingredients
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- Banana
- 1
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- Extra virgin olive oil
- 50 g
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- Water
- 200 g
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- Vanilla bean paste
- 2 teaspoons
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- Balsamic vinegar
- 20 g
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- Baking soda
- 1 teaspoon
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- Cocoa powder
- 25 g
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- Coconut sugar
- 150 g
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- Almond flour
- 125 g
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- Teff flour
- 125 g
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- Pink himalayan salt flakes
- 1 pinch
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- Ice
- 240 g
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- Extra virgin olive oil
- as needed
Tools
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Oven
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TM5
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Tm5 bowl
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Loaf pan - 9"
Step preview
- Pre-heat oven - 180°C
- Prepare a medium loaf tin
- Add extra virgin olive oil, water, vanilla bean paste, banana, balsamic vinegar, baking soda, cocoa powder, coconut sugar, almond flour, teff flour and pink Himalayan salt flakes to the TM bowl
- Blend with MC on - 10 sec, speed 6
- Scrape down sides of TM5 bowl
- Blend again with MC on - 10 sec, speed 6
- Pour into the tin and level
- Throw a glass of ice cubes into the oven as you put the cake in
- Bake - 25 min, 180°C
- Leave in the oven with the oven turned off for about 10 minutes
- Drizzle the still warm cake with extra EVOO until it all soaks in
- Wait to turn the cake out of the tin until it is completely cold