I was looking for a good dessert recipe to use for Christmas lunch that is also healthy, after all, what’s the point of a healthy lunch only to have a very bad for you dessert?
Mum actually sent me this recipe a few weeks before hand and I had kind of forgotten about it until I happened across it again going through recipes I had set aside that looked interesting. This one fit the bill perfect, it would be nice and cool if Christmas day turned out to be a scorcher, it’s a little bit different to the typical vegan, gluten-free cake, and the flavours sounded amazing. So I went for it. Unfortunately I realised part way through that the original recipe called for a 6″ springform pan and I was using a 9.5″ one, but fortunately I was able to adapt from there on to work. The cake is a little smaller than it should have been if all the ingredients were directly proportional to the original, but frankly I think it is a pretty good balance and it would actually be too big if it were any bigger.
So, make sure you use a 9.5″ springform pan with these ingredient quantities.
That aside, I was surprised how easy it was to make for an amateur cook like me and the cake was a hit, the family all loved it and raved about it. This is definitely one to go in the “things to make again” collection. Continue reading Frozen Raw Strawberry Macadamia Cake (Dairy and Gluten-Free)