Gluten-free chocolate cake

Prep Time 60 Min

Cook Time 45 Min

Ready in 105 Min

Serves 10

Ingredients

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

Directions

1. Preheat oven to 170C or 150C fan-forced. Grease and line base and sides of a 22cm springform pan with baking paper.

2. Combine cacao and boiling water in a small bowl. Cool slightly.

3. Meanwhile, using an electric mixer with the paddle attachment, beat sugar, coconut oil and eggs for 3 minutes or until smooth and thickened.

4. Combine macadamia meal, bicarbonate and salt in a bowl.

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.

6. Chill cake before serving. Sprinkle with extra cacao and serve with berries.