Ingredients

Units

120g macadamia oil (or other light flavoured oil) 2 eggs 100g coconut or almond milk 1 tsp vanilla powder 100-120g Rapadura (or coconut sugar) 130g unbleached white spelt flour (or plain gluten free flour or almond flour) 2 tsps baking powder 25g raw cacao powder (or 30g cocoa)

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Instructions

1. Preheat oven to 180C.

2. Weigh all the ingredients into the Thermomix bowl and mix on speed 5 for 30 seconds.

3. Pour mixture into a lined (or greased) 20cm round cake tin. Bake in a 180-degree oven for about 40-50 minutes (depending on whether you remember to preheat the oven or not!), or until a toothpick/skewer inserted in the centre of the cake comes out clean.

4. Serve warm with cashew cream or coconut cream, sprinkled with a little cinnamon. Preferably with hot chocolate with cinnamon and a blob of coconut cream.