Quinoa, that ancient grain we all know and love! I promise, you’ll love it even more in cake form!!

I have been baking this cake for years. If you have ever been to a birthday party for one of our kids, chances are you’ve tried it in cake or cupcake form! It is a family favourite & I am so excited to share it with you!

Quinoa Chocolate Cake

Ingredients: 

• 1/3 cup dairy free milk
• 2 eggs or 3 flax eggs
• 2 cups of cooked Quinoa
• 1/4 cup coconut oil
• 1/4 cup apple sauce
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tbs apple cider vinegar
• 1/2 tsp sea salt
• 1/2 cup coconut sugar
• 1 cup cocoa

1. if using a flax egg, whisk 3 tbs of ground flax seeds with 7.5 tbs of water in a small bowl. set aside & allow to set for 5 min.
2. add eggs or flax eggs, milk, sea salt, baking soda, powder & apple cider vinegar to a food processor – blend till it looks bubbly & frothy.
3. add Quinoa, oil, apple sauce & coconut sugar. Continue blending & stopping to scrape down sides every minute. Continue for approximately 5 minutes or until it looks like a smooth batter.
4. pour batter into a mixing bowl – scrape with a spatula to get all the batter!
5. add & mix in cocoa. pour into prepared baking pan*
6. bake at 350 F for 40 minutes

* makes 1 round cake pan, 1 dozen cup cakes or 8×8 pan.

Chocolate Frosting

1. in a saucepan on low heat melt: – 1.5 cups of dark chocolate or dairy free chocolate chips
2. with: -3/4 cup  oat milk (works well with coconut & almond but I love the mild flavour & creaminess of oat)
3. once melted & combined place in fridge to cool & harden for 2-4 hrs (I have rushed it in freezer for 30 min, storing every 10 min!)
4. once cooled & hardened scrape in a bowl (I use my Kitchen Aid stand mixer) & mix & whip until it peaks
5. if too thick add more milk 1 Tbs at a time

From my Home to Yours,

Kristin