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Quinoa chocolate Cake with raspberry icing by Sandy serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Course: Desserts

Source: www.healthfulpursuit.com

Ingredients

1 1/2 cup full fat coconut milk
1/2 cup agave nectar
5 tsp arrowroot powder
1 tbsp water
1 cup melted coconut oil
1 tsp pure vanilla extract
1/2 cup raspberries
2/3 cup red quinoa uncooked
1 2/3 cup water
1/2 cup Almond Breeze Almond Milk – Original Unsweetened – or you can use another milk of your choice
4 chia eggs
3/4 cup melted coconut oil
1 1/2 cup sucanat sugar
1 cup cacao powder or cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp Himalayan rock salt
2 cups frozen raspberries defrosted and mashed with a fork

Directions | Numbered...

In a medium size saucepan, combine coconut milk and agave. Cook on medium heat, whisking every-so-often until it comes to a boil.

Meanwhile, in a small bowl, mix arrowroot powder and water. Add to saucepan.

Continue to whisk icing until it thickens [about 1 minute]. Remove from heat and slowly add in coconut oil, whisking to combine.

Place vanilla, icing mixture and raspberries in blender. Blend until smooth.

Place icing in a glass container, leave on counter until cool, then place in fridge. Allow to cool in the fridge for 1.5-2hrs. Consistency should be that of icing. Once ready to ice the cake, whip up the icing with a hand blender.

Now, to make the cake!

In a medium saucepan, combine quinoa and water. Cover, bring to a boil, then reduce to simmer for 10 minutes.

Remove from heat [keep covered!] and allow to sit for 10 minutes. Once complete, fluff with fork and set aside.

Meanwhile, preheat oven to 350F

Lightly grease two 9 inch round pans. Line the bottoms with parchment paper [believe me, it's worth the effort. Just DO it!]. Set aside.

Combine milk, flax eggs, and vanilla in blender. Blend until smooth.

Add 2 1/4 cup of the cooked quinoa, and the coconut oil. Blend until smooth [may be challenging to do, just blend it as best you can]

In a large bowl, whisk together sucanat, cacao powder, baking powder, baking soda, and salt. Add the contents of the blender to the bowl and mix well with a hand mixer.

Divide the batter evenly between the two pans and bake on the middle rack of your oven for 40-50 minutes [my cake was perfectly cooked at 48 minutes]. You can test to determine if the cake is done by inserting a toothpick in the middle.

Allow cakes to cool for a couple of hours before removing from the pans and topping with icing.

Serve with raspberry sauce drizzled over top.

Ingredients:

Directions:

Categories:

Dairy Free
Desserts/Cookies/Candy
Vegetarian/Vegan
Wheat Gluten Free