Eggplant Chocolate Cake

Yield: 6 servings
Calories: 274
Theme: Dessert
Rating:
(2)
zucchini chocolate cake

After whipping up this delicious vegan dessert recipe created by one of our viewers, you'll never use zucchini or applesauce as a moisture-booster in your cakes again. Besides creating a silky smooth texture, using eggplant in your cake adds extra fiber and cuts the calories, as this ingredient replaces the butter and oil. If you're apprehensive about eating a veggie-based dessert, don't fret: the taste of eggplant is almost undetectable thanks to the rich dark chocolate mixed into the batter.

 

Recipe adapted from Fresh Planet Flavor

Ingredients

  • 1 lb eggplant
  • 150 grams dark chocolate
  • 1/3 cup maple syrup or honey
  • 1/4 cup raw cacao powder
  • 1/2 cup flour of choice (we used almond flour)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • oil for greasing the pan

Directions

1. Grease a loaf pan and line it with a sheet of parchment paper, grease a cookie sheet, and turn your oven to the "broil" setting.

 

2. Slice the eggplant in half lengthwise and place the two pieces on the cookie sheet, cut side down.

 

3. Broil the eggplant for 20 minutes, or until it's cooked through and very soft. While it's cooking, melt the chocolate in the microwave or in a double boiler.

 

4. Take the eggplant out of the oven and reset it to 350°F. Let the eggplant cool, then scrape the flesh out of the skin.

 

5. Place the eggplant, your sweetener of choice, and the melted chocolate in a blender and puree until smooth.

 

6. In a large mixing bowl, combine the cacao powder, flour, baking soda, and salt. Spoon the eggplant puree into the bowl of dry ingredients and stir until just combined.

 

7. Pour the batter into the greased loaf pan and bake at 350°F for 40 minutes.

 

8. Remove the pan from the oven and let cool. Once cool to the touch, grasp the parchment paper lining and transfer the cake to a plate. Refrigerate at least one hour to set the cake and serve.

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