Mr I’s “FAR Too Easy” Chocolate Cake

This afternoon was cold, wet and dreary, and Mr I (my 11 year old) was getting bored. I told him to go do something creative.

     “Like what, mum?”
“Build something out of lego.”
“Paint a picture, or do a drawing.”
“Start a new project… build something.”
“Bake a cake.”
     “YEAH!!!!!!! What can I make? I’ll make my chocolate cake! Do we have all the ingredients? YEAH!!!” (running for the kitchen…)

Mr I loves to cook. Especially chocolate cake. (Now I wonder where he got that from??) He tells me he needs to learn to cook so he can cook for his wife one day. I think that’s a pretty good idea, and I know she’ll thank me for encouraging that idea one day, so he pretty much has free rein in my little kitchen. And he loves our Thermie. He is slightly messy though. I must admit, I get rather nervous when he rings me from home while I’m out at a demo, and asks where a certain ingredient is… he always hangs up before I can say, ‘Clean up your mess!!!’ Sigh.

Another thing Mr I loves to do is tweak recipes. (Again, I wonder where he got that from??) He loves to make his own quirky version of the Too Easy Chocolate Cake from the Thermomix Everyday Cookbook, tweaked to suit our way of eating. He doesn’t need my help with it, just dashes off and does it all himself. He says the hardest bit is tipping the cake batter into the pan whilst scraping out the Thermomix bowl with the spatula – he’s still kind of short and has to hold the bowl up high, and he says it hurts his arms. But he manages it, and I leave him to it.  

Mr I’s “FAR Too Easy” Chocolate Cake - Quirky Cooking

Far Too Easy Chocolate Cake with Cashew Cream

I’m actually amazed this cake even works when Mr I makes it! He changes it all over the place, whacks all of the ingredients into the Thermomix at once, puts the timer on for 30 seconds, whizzes it up, and goes off to bounce his ball while it mixes… I’m much more ‘delicate’ with cakes, only adding the baking powder at the end, and not mixing too long so I don’t ‘beat the fluff out of it’. But this one has never failed. Even though he checks it about twenty times in the oven, banging the oven door shut each time, poking it endlessly with toothpicks… Poor cake. It’s very forgiving.

By the way, he calls it the ‘FAR Too Easy Chocolate Cake’, because with his version you don’t have the extra step of melting butter first, you just use oil and toss it in with everything else. Awesome.

Here’s a video of Mr I making his cake, just to prove how easy it is… Be prepared for some kid stuff, like spatula licking and mess making!! 


Far Too Easy Chocolate Cake

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  • Author: QuirkyJo



120g macadamia oil (or other light flavoured oil)

2 eggs

100g coconut or almond milk

1 tsp vanilla powder

100120g Rapadura (or coconut sugar)

130g unbleached white spelt flour (or plain gluten free flour or almond flour)

2 tsps baking powder

25g raw cacao powder (or 30g cocoa)


1. Preheat oven to 180C.

2. Weigh all the ingredients into the Thermomix bowl and mix on speed 5 for 30 seconds.

3. Pour mixture into a lined (or greased) 20cm round cake tin. Bake in a 180-degree oven for about 40-50 minutes (depending on whether you remember to preheat the oven or not!), or until a toothpick/skewer inserted in the centre of the cake comes out clean.

4. Serve warm with cashew cream or coconut cream, sprinkled with a little cinnamon. Preferably with hot chocolate with cinnamon and a blob of coconut cream.

Did you make this recipe?

Share a photo and tag @quirkycooking on Instagram — I can't wait to see what you've made!

Quirky Cooking
Don’t you love my gorgeous jars? They are Anna Gare Blackboard Spice Jars. Cute huh.

If you’d like to see some more of Mr I’s amazing recipes, just let me know. But don’t ask for his Caramel Custard with Licorice Allsorts recipe, because it wasn’t at all nice. Just saying.

Quirky Cooking
He thought it was pretty funny though. (Oh, and blame Grandma for the licorice allsorts - I don't buy those vile things!)

55 thoughts on “Mr I’s “FAR Too Easy” Chocolate Cake

  1. Amie says:

    Just made this recipe into cupcakes and mini cupcakes using melted cocconut oil as my oil and cows milk… They are delicious, and light and fluffy to boot! Not usually very good at cupcakes so I will use this as my go-to I think, thanks! 🙂

  2. Brooke says:

    OMG this cake is amazing! So easy and so delicious. I made it for a colleagues birthday and my office has been swamped with people all afternoon wanting the recipe

  3. Kate says:

    Would this be suitable for a birthday cake to be iced? Looking for best Quirky recipe to make for 3 year old’s car cake 🙂

  4. Sherylyn says:

    Hi Jo

    Can I use plain flour on this recipe? I want to make it today but don’t want to go out for one ingredient (as I have the rest) with my two boys – 5 yo and 7yo! 🙂


  5. Mary says:

    Wow! Have just pulled these out of the oven and tried one – they are amazing! Thanks for the recipe :))

    • QuirkyJo says:

      Double may work but if possible, cooking three different cakes would be better.
      (You can do double in one and single in another)

  6. Karen says:

    Hi, could the amount of sugar be reduced in this recipe? Would you have to compensate with another ingredient?

  7. Jennifer Kahn says:

    HI Jo, I’ve only just purchased a Thermie and I’m so so happy! with this recipe, when you talk about light flavoured oils what else can be used? when do you use Grapeseed Oil? I can’t use any type of nut oil. Thank you!

  8. Monica says:

    Hi Jo, I know this recipe has been around for awhile but I’m wondering if you have tried freezing this? My son needs a treat for when they have Birthdays at his day care.

  9. Tania says:

    Great work Mr I. Don’t know how I missed this video before but it’s the funniest & happiest cooking video I’ve seen. Will have to get my Mr J (10yrs) to make this. He luv’s chocolate cake too. Actually he luv’s chocolate everything. Would luv to see more video’s of Mr I cooking to share with my 2 boys. Mr L (13yrs) & Mr J. We homeschool too & luv seeing our boys having fun in the kitchen.

    • QuirkyJo says:

      Hi Tania! Thanks for your comments. 🙂 Glad you enjoyed Isaac’s video – will let him know! More cooking videos with Mr I coming soon… 😉

  10. Kym Janes says:

    Thankyou for sharing this recipe and all of your other delicious goodies – you’ve made our family’s journey to healthier eating much easier!!

  11. Christine says:

    Hi Jo, I’m keen to make this cake however I’m on a low sugar diet. Is there a natural sweetener alternative to sugar/coconut sugar in this recipe? Could you please advise the amount I could use to replace this with (eg. rice malt syrup, maple syrup)? Thanks so much.

    • Carmel Alifano says:

      Hi Christine, just letting you know this is already a natural sweetener alternative. Rapadura or coconut sugar are the alternatives to normal refined sugar (raw sugar is also refined). Would probably work with the sweeteners you’ve mentioned, but they may upset the wet to dry ingredient ratio.

  12. Kaylene says:

    I made this today, in a love heart tin. For our daughters 12th birthday. Iced it and decorated. Was a big hit with our family. Look forward to making it for upcoming birthdays.

  13. Trina says:

    Hi, I am wanting to make this for a work morning tea, But I don’t have any cocoa, do you think it would work If I left it out? Or added more flour?
    Thank you.. 🙂

    • QuirkyJo says:

      Hi Trina, you can leave out the cocoa (just add the equivalent of flour) but it won’t be chocolate flavoured, of course! 🙂 I would add some extra vanilla and it should make a very delicious too easy vanilla cake. xx

  14. Claire says:

    This has become our go-to base recipe. I have coeliac disease, and so many of my GF cakes take aaaaages to make. They are yummy….but time is a resource we are often short on. This great recipe is insanely easy and seems to work with endless variations. We have no dairy issues, so usually just use cows milk. For the flour I usually use about 80g of whole almonds (skin and all) whizzed first, the make up the rest of the flour with a GF plain flour mix (sometimes homemade, sometimes commercial). For fancy occasions I throw in 50g of dark chocolate, which makes it ultra rich and delicious. I’ve made it with hazelnuts too. It also works to leave out the cocoa, put in 30 extra grams of flour to make up the extra dry ingredients, and then add other flavouring. Lemon rind and blueberries works really well. Today I’m trying macadamias with lemon rind. Might not work as macadamia’s are much oilier, but worth a shot. For a cake that takes 5mins to get in the oven, I’m willing to give it a red hot go! Thanks for such a fabulous starter recipe.

    • QuirkyJo says:

      Oh wow Claire!! Love all your variations…they sound fantastic and delicious! Hopefully lots of other people see your comment so they can try some of the options you have suggested as well. Thanks! xx

      • Claire says:

        Thanks Jo! My first macadamia version was foul, but I had another shot today and it is fab!
        60g macadamias
        100g GF plain flour mix
        Other dry ingredients as per original recipe. Whizz together for 30sec on speed 10 to get the nuts and sugar nice and fine.
        I then replaced the coconut milk with Greek yogurt and the oil with soft butter, plus the original eggs and vanilla. Put it all in the Thermomix with the rind of 1 lemon and then followed the rest of the method. So. Good!!!!!!

  15. Jenny says:

    Oh my goodness, I couldn’t stop at one cupcake, I just had to be sure how much I liked them by having a second LOL! To me they seem even better on day two. Easy peasy recipe, my kind of baking 🙂

  16. Lisa Kakoschke says:

    Thank you Mr I! My 10yo son & I had a ball watching your video together, and guess what? He went straight to the Thermie and made this cake with me supervising. He used plain GF flour. He was so pleased to make something for him & his sister. Both kids love it topped with your gooey chocolate ‘icing’. Way too easy. Judging by the chocolate coated mouths over the following days, it was pretty good 🙂

  17. Leah says:

    I doubled this recipe and used a fluted ring pan (the ones that come upside down) which I had buttered and dusted with flour..I didn’t have plain gf flour so I used self raising gluten free flour (I omitted the baking powder). I baked in 180 degree oven (not fan forced) for 1 hour and 5 minutes. Then I left it in the pan for about 20 minutes I don’t have a thermo mix so I used a hand mixer for about 30 seconds or so. It turned out very light and moist! I didn’t have time to make a sauce but it would be a lovely addition. Great recipe, thank you!

  18. Marin says:

    Mmmm this is so yum!!! I made mine with hazelnut flour & it tasted like a Nutella cake. I also added 1/4 tsp salt for some balance & only baked the cake for 30 mins, for a slightly fudgy texture. It was perfection, as I also served it with Jo’s cashew cream recipe. I’ll try adding some sliced morello cherries & finely chopped dark chocolate to the cake for a black forest twist (with cashew cream & chocolate shavings on top). Thank you!

  19. Amy says:

    Has anyone tried a vanilla version of this cake? (I saw the comments above, but would like feedback before trying please)

    And yes, we have made this one before many times…….one time I even made it as an oreo type cupcake (with the Woolworths GF DF oreos type biscuits). Tasted amazing (with and without oreos)

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