• 300g wholemeal spelt flour
  • 110g ground almonds
  • 120g unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 cup macadamia nut oil
  • 360g Pure maple syrup
  • 2 organic eggs
  • 120ml soy milk
  • 200g walnuts
  • 110g chocolate, chopped
  1. Method
  2. Notes

  1. Preheat the oven to 170C (325F/Gas 3).
  2. Line a square 25cm cake tin with baking paper.
  3. Combine the flour, ground almonds, cocoa, baking powder in a bowl. Add the macadamia oil, maple syrup, eggs, soy milk, chocolate and walnuts. Mix together well, then pour into the prepared cake tin, smoothing the top level.
  4. Bake for 35-45 minutes, or until the cake is cooked through.
  5. Cool to room temperature, then cut into squares.

Store in an airtight container in the fridge for up to 4 days.
For nut allergies substitute ground almonds for desiccated coconut or ground linseed meal. You can also substitute the macadamia nut oil for a grape seed oil and the walnuts for either dried apricots, sultanas or frozen cherries.

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