Description

A perfectly moist, pure, sweet and rich and chocolatey cake that has the texture of a traditional cake but without flour. It is so good, it is dangerous!

Ingredients

• 2 cu. cooked quinoa, loosely packed
• 1/3 cu. milk
• 4 eggs
• 1 tsp. vanilla
• 3/4 cu. butter, melted then slightly cooled
• 1 1/2 cu.sugar
• 1 cu. unsweetened cocoa powder
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. fine sea salt
• Icing:
• 2 cu. heavy whipping cream
• 1 cu. semi-sweet or dark chocolate chips

Steps

1. Preheat the oven to 350 degrees. Grease 2 round cake pans (or a 9x13 pan) then line the bottoms of the pans with parchment. (Do not skip the parchment if you want to be able to flip the cake out of the pan.)
2. Combine the milk, eggs and vanilla in the blender or and pulse a few times to combine. Add the cooked quinoa and the butter and puree until completely smooth. Stop the blender as needed to scrape the sides and make sure everything is well mixed. This will be a thick and creamy consistency once the quinoa is pureed. (You should not see any little beads of quinoa in the pureed mixture.) Whisk together the dry ingredients in a bowl and add the contents from the blender. Stir until well combined.
3. Divide the batter evenly between the 2 cake pans and bake on a center oven rack for 28-30 minutes, until a toothpick inserted comes out clean.