1/3 cup unsweetened vanilla almond milk
4 whole eggs
1 1/2 teaspoon vanilla extract
2 cups cooked quinoa
3/4 cup butter, melted and cooled
1 cup white sugar
1 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
Whipped Chocolate Coconut Cream Frosting
1 (13.5 ounce) can of full fat coconut milk, refrigerated overnight
8 ounce chocolate chips
Preheat the oven to 350°F
Line two round cake pans (or a 9×13” pan) with parchment paper.
In a blender, mix the eggs, almond milk and vanilla then blend to combine.
Add the cooked and cooled quinoa along with the melted and blend until smooth.
Sift together all the dry ingredients in a large bowl .
Add the wet ingredients in the blender to the bowl with the dry and mix together until well-combined.
Divide the batter between the two pans and bake for 30 minutes. Remove the cakes from the oven and allow to cool.
Refrigerate the can of full fat coconut milk overnight. Scoop the solid cream out of can and add to saucepan with chocolate chips. Its ok to get a little of the liquid, but try to get as much solid cream as possible. Melt chocolate and coconut milk and pour in a bowl where you can mix later with a hand blender.
Allow to cool on the counter then cover and refrigerate until thickened. Once it has thickened, remove from the refrigerator and beat on high until a fluffy icing has formed.
Transfer the cakes to a surface for icing. I recommend that you only transfer the cakes once as they are fragile and difficult to hold together once removed from the parchment paper.
Frost the cake and refrigerate until ready to serve. The icing will melt in really warm conditions but should be fine for a few hours in cooler settings.
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