Another amazing cake from Billabong chef Tash Burbury
Ingredients
- 1/3 cup milk (I used almond)
- 4 eggs (can also use chia egg replacements)
- 1 teaspoon vanilla
- 2 cups of cooked quinoa (make sure you soak your quinoa before cooking for better digestion)
- 1/4 cup melted coconut oil blend
- 1 cup of cacao powder,
- 1 tbsp cinnamon
- 1 cup of sweeter (I used an organic fair trade agave)
- 1 tsp baking powder,
- 1 tsp bicarb
- pinch salt
Icing
- 1/2 cup of coconut cream
- 2 tbsp of coconut butter melted
- 3/4 cup of coconut oil melted
- 1 cup of cacao
- 1 tbsp of cinnamon
- 1 pinch of salt
Method
Preheat oven to 180
Line cake tin with baking paper
Place milk, salt, eggs, vanilla into food processor. Mix until combined
In a large bowl whisk cacao and cinnamon until there is no lumps
Mix in rest of the ingredients.
Place into lined tray and cook for 1/2 hour. Use a skewer to check if it needs longer, if it comes out wet cook for another 10 minutes.
Icing
Whisk ingredients together until smooth poor over cake once cooled (still in tin) Place into fridge
About The Chef
Tash Burbury can be found cooking delicious meals at Billabong Retreat or find her at Northern Beaches markets every other Friday.
She also offers conscious catering blessed with high vibration, local and sustainable Australian flavours. Refined sugar free, vegan and gluten free available. You can find out more about her at https//:www.burburywholefoods.com &
https://www.instagram.com/burburywholefoods/