The Great Australian Bake Off

A dark chocolate treat for your favourite vegan friends.


  • Crust

  • 200g almond meal

  • 40g cocoa powder

  • 1 tbsp coconut flour

  • Pinch salt

  • 5 tbsp coconut oil, melted

  • 90ml maple syrup

  • 1 tsp activated charcoal powder

  • Creamy macadamia coconut layer

  • 2 2/3 cups unsweetened shredded coconut

  • 3/4 cup full-fat coconut cream

  • 1/4 cup coconut oil

  • 1/4 cup maple syrup

  • 1 tsp vanilla extract

  • 1/4 tsp sea salt

  • 1 cup macadamia

  • Cherry and strawberry layer

  • 4 cups frozen cherries

  • 4 cups shredded coconut

  • 4 tbsp strawberry powder

  • 2 tbsp cherry powder

  • 4 tbsp coconut oil

  • 4 tbsp maple syrup

  • Dark chocolate layer

  • 2 cups cashews

  • 1 1/2 cups cocoa powder

  • 1 1/2 cups coconut oil

  • 2/3 cup maple syrup

  • Coconut whipped cream

  • 400ml can coconut full fat coconut milk, refrigerated overnight

  • 1/2 cup icing sugar mixture

  • 1/2 tsp vanilla extract

  • 1-4 tbsp tapioca flour

  • Decoration

  • 12 ripe cherries with stems

  • 3g edible gold dust

  • 50ml rose spirit

  • 1/4 cup shredded coconut

  • 1 tbsp strawberry powder

  • 1 tbsp cherry powder

  • 250g isomalt powder

  • 100g calcium lactate powder

  • 100g sodium alginate powder

  • 1l distilled water

  • 50g caster sugar

  • 150g macadamia nuts

  • 400g can coconut cream


  • 1.

    For the crust, preheat the fan oven to 180C. Mix all the ingredients all together. Put baking paper on the bottom of a 20x20x8 cm tin (removable bottom). Put the dough in the tin and make a few holes. Bake for 10 minutes.

  • 2.

    For the cherry and strawberry layer, blend in a food processor the pitted cherries with the coconut oil and maple syrup. Mix the wet ingredients with the dry ingredients.

  • 3.

    For the creamy macadamia coconut layer, mix the ingredients all together.

  • 4.

    For the dark chocolate layer, soak the cashews in hot water. When they are soft drain them. Blend them in a food processor with remaining ingredients.

  • 5.

    For the coconut whipped cream, chill a large mixing bowl in the fridge for 10-15 min. Take the thick cream from the coconut milk can and leave the liquid in the can. If you don’t get lots of thick cream, add tapioca flour in it.

  • 6.

    Whisk first the cream for 1-2 minutes then add icing sugar and vanilla, until it’s shiny and creamy

  • 7.

    For the spherification, add 5 g of sodium alginate in 1l of distilled water.

  • 8.

    Blend separately strawberries, cherries and coconut cream with macadamia. Strain 200 g of puree. Add 5 g of calcium lactate gluconate in 50 ml of water (mix well). Add the mixture to the puree. Add 10 g of sugar pinch of salt. Refrigerate the puree in a silicon mould.

  • 9.

    When they are set, put them in the bath for 3 minutes. Rinse them in water.

  • 10.

    To assemble, put the tin with the crust in the freezer for 10 minutes (until it’s cool). Pour the creamy macadamia coconut layer and then the cherry and strawberry layer on the crust and use a spatula to smooth the surface. Put the tin in the freezer for 15-20 min.

  • 11.

    Pour the dark chocolate layer on the cherry and strawberry layer and set in the freezer for 10-15 min. Cut it into 12 slices.

  • 12.

    Sprinkle the slices with shredded coconut, a small dollop of cream and a cherry with gold paint.


This recipe has not been edited or tested by the Bake Off Food Department.

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