2½ cups ground almonds (we love Alison’s Pantry)
¾ cup cocoa powder (we love Avalanche)
¼ cup macadamia or olive oil (we love Olivado)
½ cup caster sugar
¼ cup maple syrup
¼ cup milk
2 tsp vanilla extract
Fresh berries and/or cream
Preheat oven to 160°C. Place the almond meal and cocoa in a large bowl and mix to combine. Place the eggs, oil, sugar, maple syrup, milk and vanilla in a medium bowl and whisk until combined. Pour into the dry ingredients and mix until smooth.
Pour the mixture into a 20cm round cake tin lined with non-stick baking paper. Cook for 40–45 minutes or until the cake is just set. Allow to cool in the tin.
Dust with extra cocoa powder and top with fresh berries to serve.