GF Chocolate Macadamia Cake with Macadamia Maple Cream

Soft and fudgey gluten free chocolate cake with a dairy free maple and macadamia cream, topped with fresh strawberries and buttery Australian Macadamias.
Keyword Dairy Free, Gluten Free, Nut Free, Preservative Free, Refined Sugar Free, Soy Free
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


Chocolate Macadamia Cake

  • 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 or plant based milk
  • 1/2 cup macadamia oil or melted coconut oil
  • 2 tsp vanilla extract
  • 1/2 cup chopped macadamias


  • 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


  • Pre-heat oven to 175’C. 
  • In a mixing bowl combine almond meal, tapioca flour, coconut sugar, cacao and baking powder. 
  • In a seperate bowl whisk eggs and add milk, oil and vanilla. 
  • Add wet mixture to dry mixture and combine.Stir through chopped macadamias nuts. 
  • Pour into a lined/ greased round cake tin. Bake in oven for 40 minutes or until cooked through. 
  • Allow to cool. 
  • Meanwhile, take out can of coconut milk from fridge. Scoop out solids that have risen to the top (reserve liquid for another use). 
  • In a mixing bowl whip coconut cream solids with macadamia nut butter and maple syrup using electric beaters until thickened. Store in fridge to further thicken and until cake is cooled. 
  • Once cake is cooled, slice horizontally into two or three layers. 
  • Spread cream in between layers with slices of strawberry, saving some frosting for the top. 
  • Top with fresh strawberries and chopped macadamia nuts. 



If you have a sweet tooth, add up to 1/4 extra coconut sugar to cake recipe or additional maple syrup to the cream.