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1/3 cup cacao
4 tbsp linseed/flax meal
150g dark chocolate
150g nuttelex
1 1/3 cup brown sugar
1 cup almond meal
1 tsp baking powder
1/2 cup gluten free flour

  1. Preheat oven to 180 C and grease a 20cm cake tin.

  2. Combine cacao and 1/3 cup hot water in a small bowl and set aside.

  3. In a separate small bowl, combine linseed meal with 4tbsp hot water.

  4. In a double boiler, melt chocolate and nuttelex over low heat.

  5. Once melted, stir in cacao mix, linseed mix, brown sugar, almond meal, baking powder and gluten free flour.

  6. Pour in to cake tin, tap on counter to even the top and cook in oven for 50 minutes.


  • Eat this cake on it’s own, serve it with ice cream or turn it in to a cake shake!