If you are looking for a way to use up your leftover pulp from making your homemade plant based mylk’s, look no further. This quick and easy macadamia nut mylk cake is going to blow your mind. I make all my homemade plant based mylk’s in my Almond Cow. If you are not familiar with this kitchen gadget, definitely check it out here, because it is the easiest way to make your plant based mylk’s at home in 30 seconds.
Here is what you are going to need:
- Leftover macadamia nut mylk pulp (sub any pulp you have)
- Egg
- Maple Syrup
- Flaxseed meal
- Almond flour
- Mini chocolate chips
- sea salt
- Cinnamon
- Vanilla extract
Mix everything in a bowl, add to a greased ramekin, and bake 350 for 20-25 minutes. I drizzled some Fourth and Heart chocolate ghee and topped with dairy free coconut yogurt.
Macadamia pumpkin chocolate chip cake using macadamia pulp
Ingredients
- 1 pasture raised egg
- 1/2 cup maple syrup
- 1 cup macadamia pulp
- 1 Tbsp flaxseed meal
- 1/2 cup almond flour
- 1/3 cup mini chocolate chips
- Sea salt
- 1 tsp cinnamon
- 1 tsp vanilla extract
Instructions
- Add everything to a bowl, mix, and let sit over night in the fridge.
- Add to a greased ramekin and bake 350 for 20-25 minutes.
- Drizzle with chocolate ghee and top with coconut yogurt.