Macadamia Chocolate Cake (Vegan, Gluten-free)
This is the ultimate rich, chocolaty cake experience, with dark chocolate flavours and a light and fluffy, yet moist cake. And all that while still being vegan and gluten-free, and super easy to make. :)
Equipment
- 21cm spring form
- Blender
Ingredients
- 140 g macadamias
- 180 g coconut sugar
- 1 tablespoon psyllium fiber husk
- 375 ml water
- 110 g buckwheat flour (if you don’t like the buckwheat flavour, use only 50% buckwheat flour and add 50% rice flour)
- 75 g FAIR-TRADE cocoa powder
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1-2 handful chocolate drops if you live in New Zealand, I recommend Trade Aid chocoloate drops
Instructions
- Blend macadamias, coconut sugar, psyllium fiber husk and water in a blender until smooth.
- Preheat oven to 200°C (top-/bottom heat). Line spring form with baking paper and lightly grease the sides.
- Mix all dry ingredients in a bowl. Pour the macadamia mixture into the bowl with the dry ingredients and stir to combine.
- Spread dough evenly in cake tin. Sprinkle with chocolate drops and gently press them into the dough.
- Place in oven and bake covered* for approx. 30 minutes. Towards the end of baking time, test with a wooden skewer. If it comes out lightly sticky, the cake is ready. Let cool down a little before taking it out of the spring form.
Notes
Enjoy! 🙂
*I place an empty tray into the rack above the cake to shield it from direct heat.