Vegan & gluten-free chocolate cake

Quick and delicious vegan, flourless cake

This beautiful, rich chocolate cake is made flourless, dairy-free and gluten-free so is pleasing to everyone! The cake is quite dense so can also be prepared as brownies. To serve, add a cacao and avocado mousse frosting (shown in picture), or cashew and coconut cream sauce. It's quick and easy to make and is (almost) fail-proof so is the ideal go-to dessert using pantry staples such as almond meal and cacao.

Ingredients

1. 120g macadamia oil (or other light oil)
2. 3 tbsp flax seeds (soak in hot water before using)
3. 100g coconut or almond milk
4. 1 tbsp vanilla extract
5. 100g coconut sugar
6. 130g almond meal
7. 30g raw cacao powder
8. 2 tsps baking powder (I use 'Bob's Red Mill' gluten-free)

Instructions

1. Preheat oven to 180C.
2. Add ingredients to Thermomix - mix on speed 5 for 30 seconds. Or use mixer medium speed.
3. Grease 20cm cake tin (with coconut spray) then pour in mixture. Bake for about 40-50 minutes - until a skewer inserted in centre of cake comes out clean.
4. Serve warm with cashew cream or frost with cacao and avocado mousse.