- 15 min
- 70 min
- ⅔ cup (80g) cocoa powder, sifted
- ⅔ cup (160ml) boiling water
- 2 cups (200g) almond or hazelnut meal
- 1 tsp baking powder
- 4 large eggs, at room temperature
- 1 cup (220g) caster sugar
- 200ml neutral flavoured oil (canola, vegetable, light olive oil)
- 2 tsp Queen Natural Vanilla Extract
Method - Cake
Preheat oven to 150°C (fan-forced). Grease and line a 20cm round cake tin with baking paper.
Place the cocoa in a medium bowl and gradually stir in the boiling water until smooth. Set aside to cool.
Sift together almond meal and baking powder. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment or using a hand mixer. Beat together eggs, sugar, oil and Vanilla Extract on high speed for 5 minutes or until thick and pale. Add the cocoa mixture and mix just combined. Add the almond meal and baking powder and fold through until just combined.
Pour mixture into prepared tin and bake for 60-70 minutes or until an inserted skewer comes out with a few wet crumbs. Cool completely in tin.
Method - Ganache
Combine sifted cocoa, Maple Syrup, coconut oil and Vanilla Extract in a bowl. Mix until smooth. Add dairy free milk if any additional liquid is needed. Spread onto cooled cake and enjoy!
Notes: For a shiny and smooth frosting it is best to ice your cake immediately after making the ganache. If ganache
is allowed to sit too long it will start to clump together from the cocoa and will be difficult to spread.