Gluten-free chocolate cake



  • Electric mixer and a 22cm springform pan


  • 50g raw cacao powder, plus extra to sprinkle
  • 1/2 cup boiling water
  • 1 cup caster sugar
  • 150g coconut oil, melted, cooled
  • 3 eggs, at room temperature
  • 150g macadamia meal
  • 1/2 teaspoon bicarbonate soda
  • Pinch salt
  • Berries, to serve


  • Step 1 – Preheat oven to 170C or 150C fan-forced. Grease and line base and sides of a 22cm springform pan with baking paper.
  • Step 2 – Combine cacao and boiling water in a small bowl. Cool slightly.
  • Step 3 – Meanwhile, using an electric mixer with the paddle attachment, beat sugar, coconut oil and eggs for 3 minutes or until smooth and thickened.
  • Step 4 – Combine macadamia meal, bicarbonate and salt in a bowl.
  • Step 5 – With motor on low speed, beat cacao mixture through egg mixture. Add almond mixture and stir until combined. Spoon batter into prepared pan and bake for 40-45 minutes or until a crust has formed but cake is still slightly wobbly in centre. Stand pan on a wire rack for 10 minutes. Remove sides of pan and stand to cool completely. Remove base of pan.
  • Step 6 – Chill cake before serving. Sprinkle with extra cacao and serve with berries.

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