skinnymixer's Paleo Eggplant Cake
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skinnymixer's Paleo Eggplant Cake

Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Dessert
Cuisine: Paleo
Servings: 8
Calories: 339kcal
Author: Skinnymixers


  • 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


  • 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.


  • 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.


Bellini Users
Use your sharp blade for this recipe.
At step 1 increase milling time if almonds aren't ground finely enough.
At step 4 increase mixing time if required.


Serving: 100g | Calories: 339kcal | Carbohydrates: 9g | Protein: 9.3g | Fat: 29.1g | Saturated Fat: 3.2g | Sodium: 257mg | Sugar: 9g