Lush and rich flavoured, I made this cake for Tom’s birthday. This cake has no sugar, no grains, no dairy and no artificial ingredients. What does it have? Rich full flavour naturally sweet…
The base I made by coarsely grinding nuts, seeds, coconut flour and desiccated coconut in a food processor (just pick whatever nuts and seeds you like and your tummy is happy with!) Whilst the processor is running you can wet the mix slightly by adding some water, or for a slightly sweeter mix and if you use sweeteners, you can add some yakon syrup, honey, maple syrup or coconut syrup until the mix goes sticky and sticks to the outside wall of the processor.
Put the nut mix into a greased pie pan and press it down. Bake this in a 160C oven for around 20 minutes or until golden brown. Take out and let cool.
For the filling, put a can of coconut cream and 100gr of cacao butter in a pan and melt the cacao butter on low heat. Add around 4 Tbs carob powder, 3/4 Tbs cinnamon and a pinch of salt and stir until the mix is smooth. Taste to see if sweet enough, if it needs more sweetness, add some more carob powder. In a blender, put 3 handfuls of macadamias and add around 1/2 of the warm mixture. Blend until smooth, then stir the macadamia mixture into the warm coconut cream, carob and cacao mixture until the mix is smooth and thick. Pour the mix on top of the baked nut crust and refrigerate for at least 5 hours or until set. The cake is very rich and can be served with cream or coconut macadamia cream. A wonderful birthday cake, sweet but not sugared!
©2014 Zaia at wholefoodcookery.com – recipe for a “not chocolate, not cheese cake, suitable for gluten free, paleo, primal, vegetarian and vegan diets.