My gorgeous sister Belle has contributed this recipe to my blog. Nothing short of amazing!

Ingredients:

½ cup cacao powder

½ cup coconut flour

2 tsp baking powder

1 tsp vanilla bean powder

½ tbsp mesquite powder (optional)

½ tbsp chia seeds (optional)

½ tsp cinnamon

¼ tsp sea salt

5 eggs

½ cup coconut nectar

½ cup melted coconut oil

3 tbsp cashew butter (note: omit to make nut free)

½ cup coconut milk

1 tsp vanilla bean powder

 

Icing:

 

½ cup cacao powder

¼ cup melted coconut oil

1 tsp mesquite powder

2 tbsp coconut nectar

¼ tsp sea salt

1 tsp vanilla bean powder

 

Topping ideas: bee pollen, cacao nibs, coconut flakes, goji berries.

 

 

1. Preheat oven to 160 degrees Celsius.
2. In a large mixing bowl, place all dry ingredients and stir.
3. Add in all the remaining wet ingredients and combine.
4. Grease a cake tin 20cm in diameter with coconut oil.
5. Pour the mixture into the tin and bake for around 40 minutes or until a skewer comes out just clean.
6. Allow to cool.
7. Stir ingredients together for the icing and spread onto the cake.
8. Sprinkle with desired toppings.