Here it is, the recipe you have been waiting for. 🙂
If you liked my Chocolate Cupkin recipe HERE, then you are REALLY gonna like this one! Think moist. Think chocolatey. Think amazing. Yep, that’s right. This cake is the BEST… Even better than gluten filled chocolate cake!
Yield: 16 (well, that all depends… Could be TWO)
- 2 cups cooked quinoa*
- 1/3 cup milk
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 cup butter
- 1/4 cup melted coconut oil
- 1 cup organic evaporated cane juice
- 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 (13.5 ounce) can of full fat coconut milk, refrigerated overnight – do not use lite
- 1 (10 ounce) bag chocolate chips
Cook the quinoa.
Preheat the oven to 350°F and then line two round cake pans (or a 9×13” pan) with parchment paper.
In a food processor or blender, combine the eggs, milk and vanilla extract then blend for ten seconds to combine.
Add the cooked and cooled quinoa along with the melted and cooled Butter and coconut oil (could also use all regular butter) then blend until completely smooth, about thirty seconds to one minute.
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.
Divide the batter between the two pans and bake for 30 minutes. Cool.
To make the frosting you will need to refrigerate the coconut milk overnight in the coldest part of your refrigerator so that the cream separates. (We have not done this and it still tastes wonderful)
When you are ready to make it, melt the chocolate over low-medium heat. Grab the coconut milk from the refrigerator but don’t shake the can or turn it upside down before opening. Open the can and scoop out the solid parts with a spoon, placing them into the pot with the chocolate. It’s okay if it the solid parts on completely separated, just try to get as much of the thicker portions as possible. Melt the coconut cream and chocolate together then transfer to a large bowl that you can later use to whip it in. (note: if the melted chocolate/coconut milk mixture still appears really dark you can add more coconut milk to lighten it up so that the end result isn’t bitter)
Allow to cool on the counter then cover and refrigerate for several hours, until thickened. Once it has thickened, remove from the refrigerator and beat on high for thirty seconds to one minute, until a fluffy icing has formed. (I made mine the night before baking the cake).
Transfer the cakes to a surface for icing with the bottom side up. 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.
*approximately 3/4 cup dry quinoa will yield 2 cups cooked quinoa.
-time does not include chilling coconut milk overnight or chilling the icing after it’s made
I found this recipe at http://makingthymeforhealth.com/2013/12/04/best-ever-chocolate-quinoa-cake-gluten-free/ and we altered it by using 1/2 cup honey instead of 1 cup sugar. It is still delicious. :). She has some amazing pictures on her page.