Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups blanched almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine himalayan salt
  • 4 tablespoons butter (room temperature (or coconut oil))
  • 1/4 cup unrefined coconut sugar
  • 1/2 cup full fat coconut milk
  • 2 teaspoons vanilla extract
  • 1 1/2 tablespoons raw cacao powder
  • 2 large eggs
  • 1/4 to 1/2 cup macadamia nuts (chopped)
  • 1/4 cup semisweet mini chocolate chips (dairy/soy-free brand)

Instruction

  • Preheat the oven to 350°F and line an 8.5 x 4.5-inch medium loaf pan with parchment paper.
  • In a medium bowl, mix the almond flour, baking soda and salt.
  • In a separate bowl, beat together the butter (or coconut oil) and coconut sugar with an electric mixer until fluffy.
  • Add the eggs, one at the time, beating after each addition, then mix in the coconut milk, and vanilla extract until smooth.
  • Using a rubber spatula, gently mix in the almond flour mixture with the wet ingredients. Then gently fold in the macadamia nuts and reserve some to garnish the top of the cake.
  • Remove about 1/2 cup of the batter and place it in a separate bowl. Add the cacao powder and mix to combine.
  • Pour in half the vanilla batter in the prepared pan, evenly coating the bottom of the pan. Then pour in the chocolate batter, followed by the remaining vanilla batter.
  • Using a knife swirl the chocolate and vanilla batter together. Then sprinkle the reserved macadamia nuts and chocolate chips on top.
  • Bake until a toothpick inserted into the center of the cake comes out clean, approximately 30 minutes. Cool on a wire rack completely before serving.