Flourless Quinoa Chocolate Cake
Ingredients
For the cake
2 cups of Cooked Quinoa
1/3 cup of Almond Milk
4 Eggs
1 tsp Vanilla Extract
1/4 cup melted, cooled Coconut Oil
1 cup of Coconut Sugar
1 cup of Cocoa Powder
1 1/2 tbsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp fine Sea Salt
For the icing
2 x tins Coconut Whipping Cream
1/2 cup Maple Syrup
1/3 cup Cocoa Powder
Instructions
- Preheat oven to 175 degrees celsius and grease a 6-inch cake tin (we doubled the recipe to make a two-tier cake use two tins if you are doubling).
- To a food processor, add the almond milk, eggs and vanilla essence. Blend until combined.
- To egg mixture, add the coconut oil and quinoa and process until smooth.
- In a large mixing bowl, combine the coconut sugar, cocoa powder, baking powder, baking soda and fine sea salt.
- Combine with the quinoa mixture in food processor and blend until smooth.
- Add mixture to cake tin and bake for 60 minutes. Allow to cool completely.
- For the icing, add all ingredients to large bowl and mix with electric mixer until smooth.
