Cacao, Berry and Quinoa cake

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1/3 cup of milk (I use almond)

1 cup of berries (I like a mix of raspberries and blueberries- frozen is fine)

4 bio-dynamic eggs  

1 tsp vanilla 

2 cups of cooked quinoa (make sure you soak your quinoa!)

1/4 cup of melted coconut oil 

1 cup of cacao powder, 

1 tbsp cinnamon 

1 cup of sweetner (either maple, agave, rice syrup or honey) 

1 tsp baking powder

1 tsp bicarb 

Pinch of salt 


1/2 cup of coconut cream 

2 tbsp of coconut

3/4 cup of coconut

1/4 cup of sweetner add more if it is not sweet enough

1 cup of cacao 

1 tbsp of cinnamon 

1 pinch of salt 



  1. Preheat oven to 180 degrees.

  2. Line a cake tin with baking paper. 

  3. Place quinoa, milk, salt, eggs, vanilla into food processor. Mix until combined. 

  4. In a large bowl whisk cacao and cinnamon until there are no lumps. 

  5. Mix in the rest of the ingredients, Except berries.

  6. Stir in berries.

  7. Place into lined tray and cook for 30-40 minutes. Use a skewer to check if it needs longer, if it comes out wet cook for another 10 minutes. 


  1. On the stove melt coconut oil and cacao butter. Be sure to watch as it burns quickly.

  2. Take off the heat, whisk all ingredients together until smooth and poor over the cake (still in tin) once the cake has cooled. Place into fridge.

  3. Once the icing has set it is ready to eat. Lasts about a week in the fridge.

Berry Christmas!

Natasha Burbury