Macadamia, Chocolate and Honey Cake

Macadamia, Chocolate and Honey Cake

If you are addicted to macadamias and chocolate, then this is the recipe for you! Recipe by Chef Jason Whitehead.

Yields1 Serving
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins
Macadamia, Chocolate and Honey Cake
What you'll need
 1 cup Health Riot’s Cassava Flour
 2 very ripe bananas
 Seeds from half a vanilla pod
 3 tbsp Macadamia (you can use any nut butter if peanuts are not your cup of tea)
 2 tbsp Sugar-free cocoa powder
 1 ½ tsp Baking powder
 ½ tsp Cream of tartar
 Pinch of salt
 150 g Butter
 ¾ cup Raw honey
 4 Pitted dates, chopped
 ½ cup Milk
 2 Free-range eggs
Macadamia Butter Frosting
 3 tbsp Macadamia butter
 150 g Butter
 ½ cup Xylitol, or your preferred sugar replacement
 4 tbsp Honey
 1 tbsp Cocoa powder
 ¼ tsp Caramel essence OR vanilla essence
Instructions:
1

Start with the cupcakes - place your dates into your hot water and let it sit for 20 minutes.

2

Once cooled slightly, blend to a paste. Whisk together your honey, butter, coconut oil and vanilla essence until well combined. Add your date paste and mix. Sift in your dry ingredients and combine well. Add one egg at a time, beating to incorporate each time.

3

Place into cupcake moulds (I managed to 15 cupcakes) and bake at 180 for 20 to 25 minutes. Allow to cool.

4

Mush up your bananas with a fork. Add vanilla, macadamia butter and eggs, and beat with electric beater. In a saucepan, add your milk, butter, honey and dates and simmer for 1 minute, allow to cool, then blend.

5

Add to your banana mixture, then sieve your dry ingredients and beat until smooth. Place in a buttered and floured cake tin and bake for 45 minutes to an hour, depending on the size of your cake tin.

6

Allow to cool completely before adding your frosting.

Macadamia Butter Frosting
7

Simply cream all together and ice on top of your cake.
Garnish with lots of strawberries, or berries of your choice.

Ingredients

What you'll need
 1 cup Health Riot’s Cassava Flour
 2 very ripe bananas
 Seeds from half a vanilla pod
 3 tbsp Macadamia (you can use any nut butter if peanuts are not your cup of tea)
 2 tbsp Sugar-free cocoa powder
 1 ½ tsp Baking powder
 ½ tsp Cream of tartar
 Pinch of salt
 150 g Butter
 ¾ cup Raw honey
 4 Pitted dates, chopped
 ½ cup Milk
 2 Free-range eggs
Macadamia Butter Frosting
 3 tbsp Macadamia butter
 150 g Butter
 ½ cup Xylitol, or your preferred sugar replacement
 4 tbsp Honey
 1 tbsp Cocoa powder
 ¼ tsp Caramel essence OR vanilla essence

Directions

Instructions:
1

Start with the cupcakes - place your dates into your hot water and let it sit for 20 minutes.

2

Once cooled slightly, blend to a paste. Whisk together your honey, butter, coconut oil and vanilla essence until well combined. Add your date paste and mix. Sift in your dry ingredients and combine well. Add one egg at a time, beating to incorporate each time.

3

Place into cupcake moulds (I managed to 15 cupcakes) and bake at 180 for 20 to 25 minutes. Allow to cool.

4

Mush up your bananas with a fork. Add vanilla, macadamia butter and eggs, and beat with electric beater. In a saucepan, add your milk, butter, honey and dates and simmer for 1 minute, allow to cool, then blend.

5

Add to your banana mixture, then sieve your dry ingredients and beat until smooth. Place in a buttered and floured cake tin and bake for 45 minutes to an hour, depending on the size of your cake tin.

6

Allow to cool completely before adding your frosting.

Macadamia Butter Frosting
7

Simply cream all together and ice on top of your cake.
Garnish with lots of strawberries, or berries of your choice.

Macadamia, Chocolate and Honey Cake

2 thoughts on “Macadamia, Chocolate and Honey Cake

  • Lyn

    Hello Jason, (beautiful eyes 🙂 )
    I have a question if you please: If making cupcakes how long should they be baked?
    I see you mention peanuts in brackets but they are not in your recipe, just curious!
    Recipe looks great, thank you.

  • Lyn

    Hello Jason, Sorry I reread your recipe and got my answer about the time for the cupcakes however I noticed that you mention coconut oil in the instructions but not in the ingredients; how much did you use?
    Thanks again,
    Lyn

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