Get Connected TODAY


Flourless chocolate cake with Lucuma Cashew Frosting

Serves: 12 | Prep time: 20 minutes | Cooking time: 35 minutes | Cooking Skills: Moderate
This recipe is one of my all time favourites - I even had it as my wedding cake and I loved it so much. The recipe amounts is for a double layer cake, like in the photo. If you want to have a single layer, just half the ingredients. For the icing, the lucuma can be left out, but it is naturally sweet and full of anti-oxidents, so a great nutritional kick if you add it.  


275g ground almonds
250g coconut oil melted
200g coconut palm sugar
1 tsp bicarbonate soda
¼ tsp pink salt
2 tbsp vanilla 
6 eggs
100g raw cacao
240ml warm water
3 tbsp lucuma


260g cashews
260ml water
1 tbsp lucuma
1 fresh vanilla pod


Garnish with fresh or frozen berries and edible flowers.

    Preheat your oven to 170°C/gas mark 3/325ºF. Grease a two 9inch springform tin with a little coconut oil and line the base and sides with baking parchment.
    Measure and sift the cacao powder & lucuma into a bowl or jug, and whisk in the hot water, until you have a smooth, chocolaty, runny paste. Whisk in the vanilla extract, then set aside to cool a little.
    In another smallish bowl, combine the ground almonds, with the bicarbonate of soda and pink salt.
    Put the coconut sugar, coconut oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes until you have thickened creamy texture. Make sure the coconut oil is cooled down as you don’t want to scramble the eggs!
    Turn the speed down a little and pour in the chocolate mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almond (or flour) mixture.
    Pour the batter into the two prepared tins.
    Bake for 30-35 minutes. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it as it's a very moist cake.
    Let it cool on a wire rack.

    To make the icing soak the cashews in the water. Then add the lucuma and blend everything together until it's a very smooth mixture. Pour out into a bowl and stir in the fresh vanilla pod seeds until they are evenly mixed through.
    Ice the bottom cake with a layer then carefully place the second cake directly over the top and ice the top of the cake. Serve with beautiful fresh or frozen berries or even a delicious fresh coolie.
      Shop your chocolate cake ingredients in our marketplace:
      Summer Organic Ground Almonds   JAX Coconut Oil   PRO Fusion Pink Salt

      More News



      Hi guys a friend of mine made this, I’m not sure how long to soak the cashews, til they are a little soft I imagine a couple of hours. I replaced Lucuma with half the amount of normal sugar as Lucuma substituting websites say this is the right ratio the other way. I also used half soft brown sugar and half regular caster sugar in place of the coconut sugar. Raw cacao is the must I think as regular cocoa is not strong enough and will not have enough chocolate flavour. Hope this helps

      Jul 29, 2016


      How long should one soak the cashews for?

      Jan 11, 2016


      I donar seem to find Lucuma, any substitutes? Or can I leave it out? I would like yo Make only the cake not the icing. Thank you.

      Aug 28, 2015

      Leave a comment

      Please select a wishlist category