Who doesn’t love a rich delicious chocolate cake?!

One of the best things about my Thermomix is that I can make my own nut flours. Baking without refined white flour and sugar is something I enjoy doing and I have found 2 recipes, that when paired together, make for one rich delicious cake! I found the recipe for the almond flour chocolate cake on the Thermomix Recipe Community site and the Gooey Chocolate Ganache at Quirky Cooking. I have made this cake many times, served it with and without the ganache, and it is perfectly rich every time. I usually serve it with whipped cream, but you could also use whipped coconut cream if you are dairy adverse.


Rich Chocolate Almond Cake

  • Servings: 10-12
  • Difficulty: easy
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  • 270 g Dates (pitted)
  • 125 g Boiling water
  • 1/2 teaspoon Bi-carbonate of Soda
  • 250 g almonds
  • 3 eggs
  • 60 g coconut oil
  • 2 teaspoons vanilla essence
  • 50 g cocoa
  • 1 teaspoon baking powder
  • pinch salt


  1. Pre-heat oven to 180 degrees C.  Grease and line a 20 cm round cake pan (i used a bundt pan with a hole in the middle) Mix dates and bi-carb soda in boiling water and leave to soak for a few minutes while you do the next step.
  2. Grind almonds for 10 seconds, speed 9. Set aside.
  3. Put dates, water and bi-carb into mixing bowl, and blend for 30 seconds, speed 6.  You may need to stop and scrape the sides a couple of times, and maybe reduce the speed a little after the first few seconds if necessary.
  4. Add eggs, oil, vanilla essence and blend for 20 seconds, speed 6.  Scrape down bowl.
  5. Add almonds, baking powder, cocoa and salt and mix for 20 seconds, speed 6.  Scrape down bowl and repeat.
  6. Pour into prepared cake tin and bake at 180 degrees for 30 minutes, or until a skewer comes out clean.  Leave until cool before turning onto a serving plate. I covered mine with chocolate ganache (see recipe below) and sprinkled it with shredded coconut. You could also use cacao powder.
  7. Serve with whipped cream and raspberry coulis.

*please note the numbers on the photos do not correspond with the instructions

Gooey Chocolate Ganache

  • Servings: one cake
  • Difficulty: easy
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  • 100g raw cashews (soak in water for one hour then drain)
  • 3 fresh pitted dates
  • 20g raw cacao powder
  • 1 tsp vanilla extract
  • 20g pure maple syrup
  • 20g filtered water


  1. Grind cashews for 10 seconds, speed 9, until fine.
  2. Add remaining ingredients and mix at speed 6 for 30 seconds, scrape down, add a little more water if needed, and mix another 30 seconds until smooth.