Donna Hay is one of our food idols, and this flourless chocolate cake recipe had us drooling! This is a must make, and even better, it’s gluten free!
Serves 14 Prep Time 10 Minutes Cook Time 45 Minutes
Ingredients
2½ cups ground almonds (we love Alison’s Pantry)
¾ cup cocoa powder (we love Avalanche)
3 eggs
¼ cup macadamia or olive oil (we love Olivado)
½ cup caster sugar
¼ cup maple syrup
¼ cup milk
2 tsp vanilla extract
To serve: fresh berries and/or cream
Method
- 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.
There’s a question mark where the quantity of oil should be … can you tell me how much to use please.
Thanks so much for the heads up Allison! It’s a quarter of a cup, our apologies.