Why do the macadamia nuts need to be soaked for this raw chocolate cake?

Soaking the macadamia nuts in cold water for a few hours or overnight helps to soften them, ensuring a smoother, creamier texture when blended for the cake filling.

Can I use a different flour for the crust if I don't have hazelnut or almond flour?

The recipe suggests hazelnut or almond flour for the crust, but you could experiment with other finely ground nut flours if they provide a similar binding and flavor profile.

How long does the raw chocolate macadamia nut cake need to chill before serving?

The cake requires at least two hours in the refrigerator to firm up properly, allowing both the crust and the creamy filling to set for easy slicing.

What liquid sweeteners can I use if I don't have maple syrup for the cake filling?

The recipe specifies maple syrup, but you can substitute it with another liquid sweetener of your choice, adjusting to taste as needed.

How do I decorate the cake before serving?

Once the cake has hardened, gently sieve about 1/2 teaspoon of raw cacao powder over the top using a tea strainer for a simple, elegant finish.

1.7K Views 10 years ago

Raw Chocolate Macadamia Nut Cake
[Vegan, Gluten-Free]

LK By: Lera Krasovskaya

Author Bio

Hi! I am Lera. I am a certified dietitian, an orthomolecular therapist, and a freelance... Read More

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A slice of raw chocolate macadamia nut cake, topped with a dusting of cacao powder, sits on a plate, revealing its creamy filling and dense crust.

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Raw Chocolate Macadamia Nut Cake [Vegan, Gluten-Free]

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This raw cake is rich, chocolatey, and tremendous. On a crust of raisins and blended gluten-free flours sits the densest and most intense cake you'll ever have. The macadamia nuts in the batter create a slightly crunchy texture to contrast the smoothness of the rest of the cake. Serve this... Read More

Ingredients You Need for Raw Chocolate Macadamia Nut Cake [Vegan, Gluten-Free]

For the Crust:

1/2 cup raisins
2 tablespoon hazelnut flour or almond flour
2 tablespoon raw sprouted buckwheat
1 tablespoon raw cacao powder
2 tablespoons melted coconut oil
A pinch of salt

For the Cake:

1 cup unsalted raw macadamia nuts, soaked in cold water for a few hours or overnight
3 1/2 tablespoons cashew milk or almond milk
3 tablespoon melted coconut oil
3 tablespoon maple syrup, or another liquid sweetener
3 tablespoon raw cacao powder, plus a little bit more for decoration

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How to Prepare Raw Chocolate Macadamia Nut Cake [Vegan, Gluten-Free]

To Make the Crust:

Pulse all of the crust ingredients in a powerful blender, until you get a sticky mass.
Scoop the mixture onto the bottom of the springform and, using your fingers to press it down, spread it out evenly. Put in the refrigerator to firm up.

To Make the Cake:

Drain the soaked macadamia nuts.
Blend all the cake ingredients in a blender until smooth. It will take a while, 5 minutes or more, depending on your blender.
Taste the batter and add more sweetener, if necessary. Add a little more milk if you want the cake to be less dense.
Transfer the filling on top of the crust of the cake and spread it evenly.
Put the raw chocolate cake in the refrigerator for at least two hours.
Once the cake hardens evenly sieve a bit of raw cacao powder (1/2 teaspoon should be enough)onto the top using a tea strainer.
Gently swipe a table knife between the side surface of the spring-form and the cake and separate the form.
Cut into 4 or 8 pieces and serve.

Notes

If you have no almond flour, you can easily make it yourself. Just blend 4 tablespoon of almonds (or hazelnuts) in your blender until it becomes flour. You can experiment with other nuts too.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.