Kai’s Choice Chocolate Cake (GF, EF, DF) – Thermomix method

Kai’s Choice Chocolate Cake (GF, EF, DF) – Thermomix method

Serves 8
Prep time 5 minutes
Cook time 1 hour
Total time 1 hour, 5 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan, Vegetarian
Meal type Dessert
Occasion Birthday Party, Casual Party, Christmas, Easter, Formal Party, Valentines day
By author Juanita Sanganithy
This delicious gluten free chocolate cake does not need egg or dairy to make it moist. It's also top 8 allergen free - who would have thought?



  • 250g White sticky rice (e.g. Sushi rice)
  • 20g Chia seeds
  • 300g Coconut sugar (or raw/white sugar)
  • 110g Cocoa powder (100% pure)
  • 55g Corn starch
  • 45g Tapioca flour
  • 1.5 teaspoons Bicarbonate of Soda
  • 2 teaspoons Cream of tartar
  • 1 pinch Salt
  • 150g Raw beetroot, peeled and quartered
  • 1 Vanilla bean, seeds of
  • 160g Plain yoghurt of choice (e.g., coconut yoghurt)
  • 110g Coconut oil
  • 340g Milk of choice (e.g., rice milk)


  • 200g Coconut sugar or raw sugar
  • 15g Tapioca flour
  • 25g Cocoa powder (100% pure)
  • 50g Nuttlex or dairy free margarine
  • 30g Milk of choice (e.g., rice milk)


Step 1. Set oven to 180ºC / 356ºF (fan forced). Line a 21cm (8.5") cake tin with baking paper.
Step 2. Add the rice and chia to the thermomix bowl and mill for 2 minutes at speed 9.
Step 3. Add remaining dry ingredients and mix for 15 seconds at speed 5. Pour into a separate bowl and set aside.
Step 4. To the thermomix bowl, add beetroot, vanilla seeds, yoghurt and oil. Puree for 20 seconds at speed 9, scraping down the sides of the bowl after 10 seconds. Add the milk and mix for 10 seconds at speed 5.
Step 5. Set the thermomix to speed 3 and gradually add the dry mixture. Then mix for 20 seconds at speed 5.
Step 6. Pour the mixture into the prepared cake tin and bake for approximately one hour or until a skewer inserted into the middle comes out clean.
Step 7. While the cake is cooling, prepare the icing by firstly making icing sugar: Add the sugar to the thermomix bowl and mill for 20 seconds at speed 9. Add the tapioca flour and mix for 5 seconds, speed 6.
Step 8. Add the cocoa powder and mix for a further 5 seconds, speed 6. Set aside in a separate bowl.
Step 9. Add the margarine to the thermomix bowl and melt for one minute or more at 60ºC, speed 2. (Skip this heating stage if you prefer a thicker icing that does not pour).
Step 10. Add the milk to the margarine and mix for 3 seconds, speed 5.
Step 11. Continue at speed 5 and gradually add the sugar and cocoa mixture until well combined (around 5 seconds).
Step 12. Serve icing in a small jug to pour over warm cake. Or place it in the fridge to set and then ice the cake as usual. Enjoy!


This is also amazing if served with berry coulis and a few baby mint leaves.

March 30, 2014 Permalink
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