This recipe started off more like a mud cake but we have adapted it so that it has more of a brownie consistency. People are always impressed when you can make a really good cake that is vegan. There is a misconception that eggs are needed for binding but this one will prove them wrong! We don’t have any great pics just yet but we make this so often that we’ll be sure to update this post when we take some more photos.
If you grind your own nut meal in the thermomix then feel free to make the meal for this recipe a little bit chunky – it will add a great texture to your brownie cake!
- 1 Cup Rapadura or Sugar
- 125g Vegan Margarine (we use nutellex), or butter or neutral oil
- 1/2 Cacao Powder
- 1/2 Cup Hot Water
- 1 Cup Soy Milk + 1 Tsp Vinegar or Lemon Juice
- 1 Cup Spelt or Wheat Flour
- 1 Cup Almond Meal (or any other nut meal)
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
– Preheat oven to 180 degrees C (if you have a”slow” oven then turn up the temperature to 190). Grease a large cake pan or line with baking paper.
Add rapadura and margarine/oil to the thermomix bowl and combine on speed 6 for 10 seconds.
– Add the soy milk + vinegar to the thermomix and allow it to curdle while you gather the remaining ingredients (and boil the kettle for the hot water).
– Add the remaining ingredients and combine on speed 4 for 30 seconds.
– Pour into your prepared cake tin and bake until the cake feels firm and an inserted knife comes out looking like a brownie 🙂 around 35 minutes.
If the cake is a little undercooked it will set and have a very gooey centre and if it is a little overcooked it will have more of a cake consistency. Practice makes perfect with this one!
We have a few variations of this recipe. This is our cold weather (and quiet) version. Sometimes we don’t want to do anything too loud in the Thermomix after our daughter has gone to bed, particularly if we’d had a hard time getting her to sleep, and let’s face it, the Thermomix is anything but quiet! Therefore, we don’t use anything frozen in this recipe. Your avocados and bananas can be chilled if you prefer but we use them at room temperature in cold weather.
- 2 Large Avocados
- 1 Large Banana
- 25-30g Cacao Powder
- 2-4 Dates
– Place all ingredients in the Thermomix and mix on speed 6 for 20 seconds. Serve topped with your favorite crunchy topping like pepitas, goji berries or cacao nibs. Drizzle with some additional honey or agave if desired.
This is one for seasoned greenies. If you are new to green smoothies start here. If you know what you’re doing and have a love of kale then continue…
It doesn’t look pretty but this smoothie will give you a cacao fix at the same time as packing in a stack of greens. It is essential that your banana is frozen for this one. You might even want to toss in a couple of ice cubes too. Drink it cold. If it warms up too much it can become unpleasant so just slam it down. That’s what I do!
This is quite a thick drink, add more water if you want it to be more of a smoothie consistency.
- 50g Kale (2-3 large leaves)
- 40g Coconut Meat
- 15g Cacao Powder
- 20g Pepitas
- 1 Frozen Banana
- 200g Water (for a thinner consistency add more water)
- 1 tbs / 10g Honey (or preferred sweetener)
– Add all ingredients to the thermomix in the order listed above and blend on speed 8 (or higher) for 1 minute.
I have one of these almost everyday – if not for breakfast then definitely for an afternoon snack. It is my absolute favourite. I use young coconut flesh and water for the “milk” component that chocolate often calls for. I buy a couple of coconuts per week, drink the water and scoop out the flesh which keeps in the fridge for a few days. I can get 3-4 smoothies out of 1 coconut! If coconuts are too much effort for you (sometimes they’re too much for me too), then just use a handful of soaked cashews or almonds in its place. If you like to add super foods to your smoothies then this is the perfect smoothie to sneak them in. I normally also include a teaspoon of maca and of ground chia seeds. Get creative and experiment with this one.
- 1-2 Bananas (I use frozen but fresh is fine too)
- 40g Young Coconut Flesh (or more!)
- 200g Water
- 10-15g Cacao Powder
- Any superfood powders you like
- 5g (1 tsp) Honey (or preferred sweetener)
– Add ingredients in the order listed above to the thermomix and combine on speed 8 (or higher) for 30-60 seconds.
(Be sure to add the honey last or to drizzle over the top of the banana otherwise some of it can sink to the bottom)
Serve with something crunchy like cacao nibs!
Find the ingredients to make this recipe:
These cookies have the loveliest combination of cacao (or cocoa), dessicated coconut and jam! They are insanely decadent on their own or can be iced if you’re feeling like an extreme Bad-Ass! They are one of Bob’s childhood favourites.
- 120g Olive Oil (or coconut, or butter/margarine – we normally cut in a little bit of cacao butter)
- 130g Dessicated Coconut (or shredded coconut)
- 140g Plain Flour
- 50g Jam of your choice
- 1tsp Baking Powder
- 1tsp Bicarb Soda
– Preheat oven to 200 degrees
(If using coconut oil or cacao butter, place in Thermomix bowl and heat on 60 degrees, speed 2, until melted or melt on stove.)
– Place all ingredients in Thermomix bowl and mix on speed 5 , until combined
(If not using a Thermomix, simply combine all ingredients in a mixing bowl or food processor.)
– Form mixture using a tablespoon and shape into a “puck” shape approximately 1cm thick and gently squish with a fork.
– Bake for 8-15 mins depending on your oven.
– Remove cookies at first sign of edges browning (or just before then once you’ve made them a few times) & allow to cool. Cookies will set as they cool.
Find the ingredients to make this recipe: