Macadamia Mud Cake

GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, REFINED SUGAR FREE, PALEO, LOW FODMAP

This cake was lovingly crafted for my sweet Lila Daisy’s third birthday.
How is it possible that she is three whole years old?  Every Spring since she was born I feel intensely sentimental. As the Japonica begins to blossom in our front garden I reminisce over memories and photographs while holding back tears of joy and love.  My mumma heart feels so full of love that it aches a little and I want to hold on tight to my darling forever. 
I know that a day will come when she won’t reach for my hand when she feels shy, she won’t run into my arms with quite as much palpable joy, she won't ask me to snuggle her in the middle of the night.  So I will take what’s left of the baby cuddles while I can, I will enjoy the night-time kisses, and repetitive nursery rhymes while she is still fits in my arms.  These moments are so precious and far too short, and I will hold them in my heart forever.

Now, back to the cake!  This cake has a definite ‘mud cake’ consistency.  It is moist, melts in the mouth, and is gently fudgey, whilst somehow maintaining a surprisingly light and springy crumb that is simply delectable.
I'm pleased to declare that this Macadamia Mud Cake went down with smiles and compliments from all who tried it!  But most importantly of all, my sweet Lila was absolutely thrilled to bits and, as is toddler tradition, liked the Buttercream on top the best.

I hope that you too can enjoy this cake surrounded by laughter and joyful chatter, a heart full of love, and a belly full of cake.
 

Recipe (Serves 12)
I have divided the ingredients of this recipe into the order that they are ‘blitzed’ in your food processor (or high speed blender).  The ingredients for each subsequent list are simply added in on top of the ingredients already in your food processor.
This cake is whipped up entirely in your food processor, no bowls necessary! Simple and quick!

FIRST BLITZ
250g macadamia nuts (raw)
50g tapioca flour (starch)
Pinch of salt

SECOND BLITZ
60g coconut sugar
1 tsp pure vanilla essence
½ tsp bicarb soda

THIRD BLITZ
50g cacao butter (melted)
3 eggs
1 tsp coconut vinegar (you can also use apple cider vinegar if you wish)

Method
Preheat the oven to 170C and grease a round, standard sized, spring form cake tin.
Place the ingredients for the ‘first blitz’ into your food processor and blitz until your mixture begins to resemble a sticky macadamia butter.  This will happen quicker than you might expect however you may need to scrape down the sides of your food processor once or twice between blitzes to achieve the desired consistency.
Next place the ingredients for the ‘second blitz’ into your food processor and blitz until nicely combined (a few pulses should do it).
Now pop the final ingredient list into your food processor and process until you have a lovely smooth cake batter.
Now simply pour the batter into your prepared spring form cake tin.
Finally pop it into the come for 30-35 minutes, or until your cake is lovely and golden and the top springs back when pressed gently with your finger.
Allow your cake to cool in the pan for 20 minutes before carefully removing it from the tin.
Either serve ‘as-is’ or top with luscious White Chocolate “Buttercream” (as pictured), Salted Almond Caramel, or Vegan Chocolate Gancache.
Enjoy!