From chef Tash Burbury – check out her amazing new book ‘Anything’s Possible’

2 cups cooked quinoa
½ cup coconut cream
¼ cup olive oil
2 eggs, beaten
1 tsp vanilla powder
1 cup cocoa powder
1 tsp ground cinnamon
1 tsp baking powder
1 tsp bicarb
1 cup coconut sugar
1 cup berries

½ cup coconut oil
1 cup cocoa powder
1 tsp ground cinnamon
½ cup coconut cream
2 tbsp maple syrup
Pinch salt

Pomegranate seed


  1. Preheat oven to 180C. Line bottom of 7cm deep springform cake tin with baking paper. No need to lin e side
  2. Put cooked quinoa, coconut cream, olive oil, eggs, vanilla and salt into blender. Blend until combined.
  3. In large bowl sift in cocoa powder, cinnamon, baking powder and bicarbonate of soda. Add coconut sugar and whisk to ensure no lumps.
  4. Add in the wet mixture to the dry ingredients an combine well. Gently stir in berries trying not to break them.
  5. Pour mixture into prepared tin. Bake for 40-45 mins. Until a skewer inserted comes out clean. Set aside to cool. After 10 minutes use a knife to cut around edges and release spring and transfer to wire drying rack.


  1. Melt coconut oil in small saucepan and low heat. Once melted, remove from heat and lave to cool for 5 minutes.
  2. Once coconut oil is lukewarm sift in cacao powder and cinnamon. If the coconut oil is too hit it will burn the cocoa powder. Stir in coconut cream, maple syrup and salt. Whisk until combined and spread over cake.

Decorate with figs, berries and pomegranate seeds and serve or keep in fridge for up to five days.

Happy Christmas!