Dessert

Chocolate Quinoa Cake with Chocolate Coconut Frosting is for Dessert.

Chocolate Quinoa Cake with Chocolate Coconut Frosting takes 30 minutes to prepare.

Chocolate Quinoa Cake with Chocolate Coconut Frosting takes 40 minutes to cook.

Chocolate Quinoa Cake with Chocolate Coconut Frosting makes 16 servings.

The ingredients for Chocolate Quinoa Cake with Chocolate Coconut Frosting are:

2 cups cooked quinoa (about 6 Tbsp dry)

1/3 cup unsweetened almond milk (or preferred milk)

4 whole eggs

1 teaspoon vanilla extract

3 Tbsp butter

6 Tbsp coconut oil (warm/runny)

1 cup white sugar (or a bit more, depending how much you like rich dark chocolate

1 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1 and 1/2 teaspoon baking powder

1/2 teaspoon salt

Whipped Chocolate Coconut Cream Frosting

1 cup (give or take) of coconut cream
(available at Trader Joes) or the thick part off of full fat coconut milk

1 cup chocolate chips

Here is how you make Chocolate Quinoa Cake with Chocolate Coconut Frosting:

Preheat the oven to 350?F and then line two round cake pans (or a 9x13? pan) with parchment paper. In a food processor or blender, combine the eggs, almond milk (or preferred milk) and vanilla extract then blend to combine. Add the cooked and cooled quinoa along with the room temperature butter and coconut oil (could also use all regular butter) then blend until completely smooth. Sift together the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda and sea salt). Add the wet ingredients in the blender to the bowl with the dry and mix together until well-combined but not overly well. Work batter into pans of choice, either 2 round, one spring form, or a 9x13. Baking times will vary slightly, but it's done when tooth pick inserted in center comes out with just little balls of cake batter. About 30-45 minutes. Remove the cake from the oven and allow to cool. To make the frosting, (If you don't have coconut cream but rather milk, see note below) melt the chocolate chips, whisk in about 1 cup of coconut cream and then whip to desired consistency! You could add a little stevia or sugar if you want it sweeter, or try a bit less chocolate. This really is according to taste. We love dark chocolate so we thought it amazing! :) Transfer the cake to a surface for icing. 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.Serving Size:?makes 16 wedges

The nutritional information for Chocolate Quinoa Cake with Chocolate Coconut Frosting is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 249.2

• Total Fat: 17.0 g
• Cholesterol: 52.3 mg
• Sodium: 147.8 mg
• Total Carbs: 25.9 g
• Dietary Fiber: 3.0 g
• Protein: 3.2 g