Thermomix Chocolate Almond Cake – Vegan and Gluten-Free

I remember the first time I tried a rich, dark chocolate cake. It was at a small bakery in Paris, and the decadent treat was everything I had ever dreamed of. It became my mission to recreate that experience at home, but with a twist – a vegan, gluten-free version that everyone could enjoy. After countless attempts, this Thermomix Chocolate Almond Cake came to life. It captures the essence of that Parisian delight, blending the intense flavor of dark chocolate with the nutty goodness of almonds, all while being incredibly easy to make.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 60-70 minutes
• Total Time: 1 hour 25-35 minutes
• Servings: 8-10
• Dietary Type: Vegan, Gluten-Free

Ingredients

• 250 g almonds, whole and raw
• 250 g dark chocolate, check to make sure there are no milk products
• 250 g sugar
• 200 g vegan margarine
• 300 g silken tofu
• 1/4 cup water
• 2 teaspoons egg substitute
• 20 g baking powder
• 2 tablespoons cocoa powder

Equipment Needed

• Thermomix
• 9-inch square baking pan
• Parchment paper
• Oven

Instructions

1. Preheat your oven to 180°C (350°F). This ensures the cake bakes evenly.

2. First, we’ll grind the almonds. Place the almonds into the Thermomix bowl and grind for 5-10 seconds on speed 6. You want a coarse almond meal, not a fine powder. Tip the ground almonds out of the bowl and set them aside in a separate bowl.

3. Next, grind the dark chocolate. Add the dark chocolate to the Thermomix bowl and grind for 5-10 seconds on speed 8. The goal is to break the chocolate into small pieces similar to the almond meal. Tip the ground chocolate into the bowl with the ground almonds.

4. Now, let’s prepare the wet ingredients. Place the remaining ingredients (sugar, vegan margarine, silken tofu, water, egg substitute, baking powder, and cocoa powder) into the Thermomix bowl. Mix for 20 seconds on speed 7. This will create a smooth, well-combined batter base.

5. Reduce the Thermomix speed to 4. Gradually add the chocolate and almonds through the hole in the lid while the Thermomix is running. Mix for about 30 seconds, or until everything is well incorporated. Avoid overmixing at this stage to keep the cake tender.

6. Prepare your baking pan. Lightly grease a 9-inch square baking pan with vegan margarine or cooking spray. Line the bottom of the pan with parchment paper, leaving an overhang on two sides for easy removal after baking.

7. Pour the batter into the prepared pan and spread it evenly. The batter will be quite thick.

8. Bake for 1 hour to 1 hour and 10 minutes. The center of the cake will be quite soft and the edges will be crispy. It should have a brownie-like consistency. To check for doneness, insert a toothpick into the center; it should come out with moist crumbs attached, but not wet batter. Remember that this is a fudgy cake, so a perfectly clean toothpick is not the goal.

9. Let the cake cool completely in the pan before lifting it out using the parchment paper overhang. This allows the cake to firm up and prevents it from crumbling.

Expert Tips & Tricks

• Chocolate Quality Matters: Use high-quality dark chocolate for the best flavor. Look for chocolate with at least 70% cocoa content.
• Silken Tofu Secret: Don’t be afraid of the silken tofu! It provides moisture and a lovely texture to the cake without any noticeable flavor. Make sure to drain off excess water from the tofu before using it.
• Oven Variations: Baking times may vary depending on your oven. Keep a close eye on the cake after 50 minutes and adjust the baking time accordingly.
• Greasing is Key: Properly greasing and lining the pan is essential for easy removal.
• Make Ahead: The cake can be made a day ahead. Store it covered at room temperature.

Serving & Storage Suggestions

Serve the Thermomix Chocolate Almond Cake slightly cooled or at room temperature. Dust with cocoa powder or powdered sugar for an elegant presentation. A scoop of vegan vanilla ice cream or a dollop of coconut whipped cream complements the rich chocolate flavor perfectly. Store leftover cake in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. To reheat, thaw frozen cake overnight in the refrigerator and warm individual slices in the microwave for a few seconds.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	696 kcal	N/A
Total Fat	56.5 g	86%
Saturated Fat	16 g	80%
Cholesterol	0 mg	0%
Sodium	567.2 mg	23%
Total Carbohydrate	50.4 g	16%
Dietary Fiber	9.6 g	38%
Sugars	33.5 g	N/A
Protein	14.6 g	29%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Nut-Free Option: Substitute the almonds with sunflower seeds or pumpkin seeds.
• Sweetener Alternatives: Replace sugar with coconut sugar or maple syrup for a slightly different flavor profile.
• Spice It Up: Add a teaspoon of cinnamon or a pinch of cayenne pepper to the batter for a warm, spicy twist.
• Coffee Kick: Incorporate a tablespoon of instant coffee powder into the batter for a mocha-flavored cake.
• Fruit Infusion: Fold in a cup of fresh raspberries or chopped cherries for a fruity complement to the chocolate.

FAQs (Frequently Asked Questions)

Q: Can I use regular margarine instead of vegan margarine?
A: No, for this recipe to be truly vegan, you must use vegan margarine. Regular margarine typically contains dairy.

Q: What if I don’t have silken tofu? Can I use another type of tofu?
A: Silken tofu provides the best texture. If you must substitute, use the same weight of pureed soft tofu, but be aware the texture might be slightly different.

Q: My cake is sinking in the middle. What did I do wrong?
A: This could be due to underbaking or overmixing. Ensure the cake is fully baked by checking with a toothpick. Also, avoid overmixing the batter after adding the dry ingredients.

Q: Can I freeze the cake?
A: Yes, this cake freezes well. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Q: Can I halve this recipe?
A: Yes, you can halve all the ingredients and bake it in a smaller pan, but make sure to reduce the baking time accordingly. Keep a close eye on it to prevent overbaking.

Final Thoughts

This Thermomix Chocolate Almond Cake is more than just a recipe; it’s an invitation to indulge in a decadent treat that aligns with your values. It’s a testament to the fact that vegan and gluten-free baking can be just as satisfying and delicious as traditional baking. So, gather your ingredients, fire up your Thermomix, and prepare to be amazed by this rich, fudgy masterpiece. Share it with friends and family, or keep it all to yourself – we won’t judge! I encourage you to experiment with the variations and make this cake your own. I’d love to hear your feedback and see your creations!