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Gluten-free chocolate cake
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Decadent chocolate cake with macadamia meal for amazing flavor and texture, perfect for gluten-free indulgence.
Ingredients:
  • 50g raw cacao powder, plus extra to sprinkle
  • 125.00 gm boiling water
  • 215.00 gm caster sugar
  • 150g coconut oil, melted, cooled
  • 3 eggs, at room temperature
  • 150g macadamia meal
  • 1.25 gm bicarbonate soda
  • Pinch salt
  • Berries, to serve
Instructions:
  • Preheat your oven to 170C (or 150C for fan-forced). Grease and line a 22cm springform pan with baking paper on both the base and sides.
  • Mix rich cacao with piping hot water in a small bowl and allow it to cool slightly.
  • Using an electric mixer with the paddle attachment, beat sugar, coconut oil, and eggs for 3 minutes until the mixture is smooth and thickened.
  • Mix macadamia meal, bicarbonate of soda, and salt in a bowl.
  • Beat the cacao mixture into the egg mixture on low speed, then add the almond mixture and mix until combined. Transfer the batter to the prepared pan and bake for 40-45 minutes until a crust forms but the cake remains slightly wobbly in the center. Allow to cool standing on a wire rack for 10 minutes, then remove the sides of the pan and cool completely before removing the base.
  • Chill the cake until ready to serve. Garnish with extra cacao and enjoy with fresh berries.

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