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Chocolate Aubergine Cake


  • 1 medium aubergine, skin on, diced

  • 150g dark chocolate (minimum 70% cocoa solids) broken into pieces

  • 60g coconut oil

  • 60g pitted dates, chopped

  • ½ teaspoon salt

  • 3 eggs, beaten

  • 1 tsp baking powder

  • 80g ground almonds (or 100g brown flour)

  • 80g walnuts, chopped

  • 1½ pears cubed



  • Preheat the oven to 180C/160 fan/Gas Mark 4. Grease and line a 20cm cake tin with baking paper

  • Steam the aubergine for 15 mins until it is soft. Then place it, still hot, in a bowl. Immediately add the chocolate and coconut oil and stir until they have more or less melted. Then mix in the chopped dates

  • Blitz with a hand blender to obtain a smooth paste. Add the salt, eggs, baking powder and ground almonds (or flour) and whizz one more time, then stir the walnuts and pears into the mixture.

  • Spoon the mixture into the prepared tin and bake it for 35-40 minutes, until a knife inserted into the centre comes out clean. Leave it to cool in the tin for 10 minutes, then transfer to a wire rack

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