I find nuts and chocolate make a delicious combination. Be it raw creations, cookies or baked cakes and all the other options that I forgot 🙂
For a while I’ve been playing around with this kind of cake. Adding the nuts promised to create a moist and rich consistency, it was just a matter of time until I had the ratio right. And now it happened!
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 🙂
I’m sure that it will work with other nuts too. But macadamias have the highest amount of fat and therefore add this delicious “buttery” flavour and richness.
Makes a 21cm spring form:
1 cup (140g) macadamias
1 cup (180g) coconut sugar
1 tablespoon psyllium fiber husk
1 1/2 cup (375ml) water
3/4 cup (110g) buckwheat flour (if you don’t like the buckwheat flavour, use only 50% buckwheat flour and add 50% rice flour)
3/4 cup (75g) FAIR-TRADE cocoa powder
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 or 2 handful chocolate drops (if you live in New Zealand, I recommend Trade Aid chocoloate drops)
1. Blend macadamias, coconut sugar, psyllium fiber husk and water in a blender until smooth.
2. Preheat oven to 200°C (top-/bottom heat). Line spring form with baking paper and lightly grease the sides.
3. Mix all dry ingredients in a bowl. Pour the macadamia mixture into the bowl with the dry ingredients and stir to combine.
4. Spread dough evenly in cake tin. Sprinkle with chocolate drops and gently press them into the dough.
5. 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.
*I place an empty tray into the rack above the cake to shield it from direct heat.