Classic Chocolate Cake

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



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




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.

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