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Prep Time5 mins
Cook Time15 mins
Cool10 mins
Course: Dessert, Snack, Treats
Cuisine: Dairy Free, Egg Free, Gluten Free, High Carb, Low Fodmap, Meal Prep, Pescatarian, Under 30, Vegan, Vege
Servings: 12
Calories: 188kcal


Cake Ingredients

  • 5 ml vanilla extract 1 tsp
  • 100 grams coconut sugar
  • 100 grams baking stevia
  • 220 grams plain flour GF if needed
  • 60 grams cacao powder
  • 10 grams instant coffee 2 tsp
  • 7 grams bicarb soda 1.5 tsp
  • 5 grams salt 1 tsp
  • 300 ml boiling water
  • 60 ml coconut oil
  • 20 ml dark rum 1 tbsp + 1 tsp
  • 5 ml apple cider vinegar 1 tsp

Chocolate Frosting Ingredients

  • 80 ml Cocobella Vanilla Yoghurt or Yoghurt of choice
  • 16 grams Lakanto sugar free icing sugar 4 tsp
  • 16 grams Avalanche Drinking Chocolate 4 tsp
  • 1 tbsp cacao powder


Thermomix Instructions

  • Preheat oven to 170°C.
  • Place vanilla and both sugars in Thermomix bowl, mill for 15 seconds, speed 10.
  • Add flour, cocoa, coffee granules, bicarbonate of soda and salt, sift for 5 seconds, speed 6.
  • Add water, oil, rum and vinegar, mix for 30 seconds, speed 3. Scrape down sides and base of Thermomix bowl.
  • Mix for a further 10 seconds, speed 3, or until combined and smooth.
  • Divide mixture evenly between 12 silicone cake moulds or muffin tins (approx. 90ml each). Bang moulds lightly on bench to remove any air bubbles.
  • Bake for 15 minutes, or until a skewer inserted just comes out clean. Allow to cool for 10 minutes before pushing up from the bottom of the moulds and removing cakes. Cool completely on a wire rack.
  • Serve as is, or frost with chocolate ganache (see below)

Conventional Instructions

  • Place vanilla and both sugars into a high speed blender to make the icing sugar then decant into a medium bowl
  • Add flour, cocoa, coffee granules, bicarbonate of soda and salt, and mix well
  • Make a well in the centre of dry ingredients, then add water, oil, rum and vinegar, mix using a hand held beater for 60 seconds, scrape sides half way
  • Continue above, dividing mixture into 12 mould and bake for 15 minutes


NOTE: if you don't have 12 individual moulds, you could make 1 loaf cake and cut into 12 slices. 


Calories: 188kcal | Carbohydrates: 26.9g | Protein: 3.4g | Fat: 6.6g | Saturated Fat: 5.2g | Sodium: 210mg | Fiber: 2.5g | Sugar: 8g



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