Macadamia Chai Cake

MAKES: 13 servings
COOKING TIME: 2 to 3 hours + chilling
If your go-to coffee shop treat is a chai tea latte, you’ll adore this gently spiced quick-prep slow cooker cake. It’s incredibly nutritious, too, because it’s packed with macadamias, which are high in B vitamins and minerals like iron, magnesium, and manganese.

1/2 teaspoon vanilla powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon ginger powder
1/4 teaspoon fennel seeds
3/4 cup (188 g/6.6 oz) coconut butter (a.k.a. coconut manna)
1 cup (134 g/4.7 oz) macadamia nuts
1/2 cup (100 g/3.5 oz) granulated erythritol, Swerve, or brown sugar substitute such as Sukrin
1 cup (240 ml) coconut milk, at room temperature
4 large eggs
2 teaspoons gluten-free baking powder
Pinch of fine sea salt
Optional: few drops of liquid stevia


Line the slow cooker with heavy-duty parchment paper (see tips for reduced condensation, shown here). Preheat the cooker to low. Prepare the spice mix by mixing all the ingredients.
Place the coconut butter and macadamias in a food processor, and process until smooth. Add the erythritol, coconut milk, eggs, baking powder, salt, and optionally a few drops of stevia. Process for a few seconds until well combined.
Transfer the dough to the slow cooker. Cover, and cook on low for 2 to 3 hours. When done, remove the lid and let the cake cool. Grab the parchment paper to remove it from the slow cooker and slice (see here for tips). Keep at room temperature for up to 3 days, or freeze for up to 6 months.
Total carbs: 6.3 g / Fiber: 3.4 g / Net carbs: 2.9 g / Protein: 4 g / Fat: 21 g / Energy: 217 kcal
Macronutrient ratio: Calories from carbs (5%), protein (7%), fat (88%)