Dreamy Chocolate Cake

Prep time: 10 minutes 

Cook time: 15 minutes 

Ingredients: 

150g of almond flour 

1 cup of gluten-free self-raising flour 

1/2 tsp bi-carb soda 

1/2 tsp of Himalayan salt 

1/4 cup Natvia natural sweetener or 1/2 cup rice malt syrup 

1/4 cup cacao powder 

5 strawberries (optional)

2 eggs

1 tsp of vanilla essence 

1/2 cup macadamia milk

Icing: 

100g of dark chocolate (loving earth or Lindt raspberry + hazelnut) 

2 tbsp of almond butter 

Method: 

1. Preheat the oven to 180 degrees Celsius and grease a 20 cm cake pan with coconut oil.

2. Mix the almond flour, gluten-free flour, bi-carb soda, Himalayan salt, cacao powder in a bowl until combined.

3. In a separate bowl, whisk the eggs, macadamia milk, and vanilla essence. 

4. Combine the wet ingredients with the dry ingredients and stir well to combine.

5. Pour the batter into the cake tin and bake for 15 minutes. 

6. While cooking, make the icing by melting the dark chocolate in a heatproof bowl over simmering water on the stove.

7. Once melted, remove from heat and mix in the almond butter.

8. Leave to cool slightly. 

9. Once the cake has cooked, remove to cool on a rack.

10. Once cooked, top the cake with icing and strawberries, ready to serve.