Yes you read the title correctly. The main ingredient in this cake is aubergine! I've baked with vegetables before mostly carrot, courgette, parsnip and beetroot but I've never tried using aubergine. I got the recipe from Red Velvet Chocolate Heartache which is a lovely book by Harry Eastwood. She writes beautifully and the recipes are naturally gluten free. She uses vegetables and a combination of ground almonds and/or rice flour which makes the cakes healthier. This replaces the usual butter and sugar that goes in cakes. I really liked the title of this cake which is Chocolate heartache. I decided I had to bake it as it's named in the title of the book. Plus I was looking for a gluten free cake that contained chocolate for a celebration. The cake was really dense and chocolatey and you definitely can't taste the aubergine in the cake. Everyone could not believe that the cake was gluten free and contained vegetables! The cake was so good I baked it twice in the same week. The first time I made a simple chocolate icing to go on top but felt it was a little too rich to go with the already rich cake. The second time I covered the cake with fat free greek yoghurt and that worked really well as it helped to cut through the denseness of the cake.
I'm sending this to a few blog challenges this month. Tea Time Treats hosted by Karen from Lavender and Lovage and Jane from The Hedgecombers. The theme this month is chocolate.
Extra Veg hosted this month by Jo from Jo's Kitchen on behalf of Helen from Fuss Free Flavours and Michelle from Utterly Scrummy Food For Families. This cake is definitely a sneaky way to get extra veg into your diet!
Cook Blog Share hosted by Lucy from Supergolden Bakes.
Tasty Tuesdays guest hosted by Mel from Le Coin De Mel on behalf of Vicki from Honest Mum.
Bake of the week hosted by Helen from Casa Costello
cook the aubergine in the microwave then peel off the skin and puree the aubergine in a food processor. Add dark chocolate and allow to melt or blitz gently until mixed.