Prep 00:10 Cook 00:20 Makes Serves: 15 makes Source



Preheat oven to 160 C. Grease and line a 23cm round cake tin.

In a small saucepan over low heat, melt chocolate with the coconut oil, rice malt syrup and peanut butter and stir until well combined. Remove from heat, add vanilla and set aside to cool.

In a mixing bowl, combine the almond meal, psyllium husk, quinoa flour and cacao powder. Add the chocolate mixture to the the dry ingredients and stir well to combine.

Separate eggs and add egg yolks one at a time to the cake mixture. Place egg whites in a separate mixing bowl. Using an electric mixer, beat the egg whites until soft peaks form.

Carefully fold the egg whites into the chocolate mixture until just combined.

Pour into prepared cake tin and bake for 30 minutes or until just firm. Remove from tin and allow to cool on rack. Once cake has cooled, sprinkle coconut flakes over the top for serving.


Energy 861.86kj Calories 205.97cal Protein 4.76g Fibre 3.03g Fat 13.54g Saturated Fat 7.13g Carbs 15.92g Sugar