Soft and fudgey chocolate cakes with a maple and macadamia cream, topped with fresh strawberries and buttery macadamias. This recipe is free from gluten, grains, dairy and refined sugar.
3 cups almond meal 1/2 cup tapioca flour 3/4 cup coconut sugar 1 cup raw cacao
2 tsp baking powder
4 large eggs
1 1/2 cups macadamia nut milk 1/2 cup macadamia oil
2 tsp vanilla extract
1/2 cup chopped macadamias
Frosting:
1 can full fat coconut milk, refrigerated overnight 2 heaped tbsp macadamia nut butter
2 tbsp pure maple syrup
1/2 cup sliced strawberries
1/3 cup chopped macadamias
