When you think vanilla and macadamia is a heavenly match, then you should now take a deep breath, because here comes a simply fantastic vegan macadamia cake made from iChoc „White Vanilla“ chocolate. This sweet delight was provided by iChoc fan and food stylist Alexia, who runs a wondeful blog called thecandytalking.tumblr.com. You should definitely check it out!
What you need
> 320 g flour (rice flour for a glutenfree option)
> 150 g coconut blossom sugar
> the contents of 1 vanilla pod
> 1 tablespoon vanilla sugar
> 1 tablespoon (16 g) baking powder
> a pinch of salt
> 200 g apple purée
> 80 ml sunflower oil
> 200 ml + 2 tablespoons (for the glaze) soy milk
> 160 g (2 bars) iChoc „White vanilla“ chocolate
> 100 g + 50 g (for decoration) macadamia nuts
How you create it
In a mixing bowl, mix well the dry ingredients (flour, baking powder, salt) using a whisk.
In a second mixing bowl, combine the coconut blossom sugar, vanilla sugar and contents of the vanilla pod, apple purée, sunflower oil and 200 ml of soy milk. Mix well till you get an homogenous and smooth mixture.
Add the wet mix to the dry ingredients and mix well.
Chop one iChoc „White Vanilla“ chocolate (80 g), 100 g macadamia nuts and add them to the cake mix.
Bake at 170°C for 40-50 min depending on the baking form you use and how thick the cake layer is. If the cake layer is thin it might be well baked at 30 min. Check the baking process by inserting a knife in the middle of the cake. If it comes out clean without anything sticking (apart from the deliciously melted iChoc „White Vanilla“ pieces) then your cake is done!
When it’s ready, let the cake cool off before you glaze it.
For the glaze melt 1 bar iChoc „White vanilla“ (80 g) in ‘bain marie’, add 2 tablespoons of soy milk and mix well till smooth. Glaze the cake and sprinkle it with a couple of iChoc white vanilla pieces and macadamia nuts. Enjoy!