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skinnymixer’s Paleo Eggplant Cake

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skinnymixer's Paleo Eggplant Cake

skinnymixer's Paleo Eggplant Cake

Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Author: Skinnymixers
Recipe type: Dessert
Cuisine: Paleo
Servings: 8

Ingredients

  • 1 large eggplant washed
  • 250 g raw almonds or almond meal
  • 60 g raw honey
  • 80 g macadamia oil
  • 3 tsp vanilla essence/extract
  • 1 tsp cinnamon
  • 3 xl eggs
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tbsp fresh lemon juice
  • pinch salt

Instructions

  • The eggplant will need to be baked in advance, so do this in advance or the night before.
  • Put the eggplant (whole) in a baking dish and bake for at 200°C or 400°F for 1 hour. Its ready when the skin is puffy and the inside soft. Remove the stalk and keep any liquid which has escaped and cool completely.

Cake

  • If you need to make your almond meal add raw almonds to mixer bowl, mill for 15 sec/speed 9. Set aside.
  • Preheat oven to 150°C or 300°F fan forced and grease/line a standard cake tin.
  • Place the eggplant (skin, flesh and liquid) and all of the remaining ingredients, except the almond meal, in to the mixer bowl. Blend for 1 min/speed 6/MC on or until smooth.
  • Scrape bowl down and add in almond meal, mix for 15 sec/speed 5/MC on.
  • Pour mixture into prepared cake tin and bake for about 1 hour. Check the cake periodically, as grain free cooking time can alter dramatically depending on your oven.
  • Its ready when a tooth pick comes out clean.
  • Cool completely before trying to remove cake from tin. Store in the fridge in an airtight container.

Notes

Bellini Users
Use your sharp blade for this recipe.
CAKE
At step 1 increase milling time if almonds aren't ground finely enough.
At step 4 increase mixing time if required.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition Facts
skinnymixer's Paleo Eggplant Cake
Amount Per Serving (100 g)
Calories 339 Calories from Fat 262
% Daily Value*
Fat 29.1g45%
Saturated Fat 3.2g20%
Sodium 257mg11%
Carbohydrates 9g3%
Sugar 9g10%
Protein 9.3g19%
* Percent Daily Values are based on a 2000 calorie diet.

 

  1. Loved this cake. Made it a little differentlythe second time. Whipped eggs and baking soda and powder seperatly. Added this at the same time as the alnobd meal. Cakes (double batch) rose higher doing this. Also made a frosting with smooth ricotta,cocao,vanilla essence, some dates and a little cream to thin. Was delicious

  2. What a deceptively delicious cake!! I served this to about 10 people and left them guessing for over an hour as to the secret ingredient. I used about 600g of eggplant and subbed the macadamia oil for rice bran oil (as that’s what was in the cupboard) and it was delicious. I cooked in a 20cm square tin and it took the 1 hour exactly. Iced with a chocolate butter icing… Yum! Will definately make again – particularly over summer when eggplants are growing in the garden. A wonderful cake that is not overly sweet with a hint of cinnamon… you definately don’t taste the eggplant just a slight ‘kick’ which leaves you wanting more!!!!

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