Flourless chocolate mud cake

In the Kitchen 18/05/2022

Ali here! After a pantry sort today, I found the Macadamia oil and wanted to make something with it. This was the first recipe from Olivado that I wanted to try and it's also gluten-free!

Enjoy! We definitely did :) 


  • 2½ cups ground almonds
  • ¾ cup cocoa powder
  • 3 eggs
  • ¼ cup Macadamia oil (or Sweet Almond oil)
  • ½ cup caster sugar
  • ¼ cup maple syrup
  • ¼ cup milk
  • 2 tsp vanilla extract
  • Fresh berries and/or cream (optional when serving)


  1. Preheat oven to 160C. 
  2. Add the ground almonds and cocoa to a large bowl and mix them.
  3. Place the eggs, Macadamia oil, sugar, maple syrup, milk and vanilla in a medium bowl and whisk until combined. 
  4. Pour the recent mixture into the almonds & cocoa mixture and mix it until smooth.
  5. Now place the mixture into a 20cm round came tin lined with non-stick baking paper. Bake for 40-45 minutes, then insert a toothpick in the middle of the cake. If it comes out dry, your cake is done, otherwise, continue to bake for a further 5 minutes, then check again.
  6. Allow the cake to cool in the tin. 
  7. Dust with extra cocoa powder and top with fresh berries to serve.