Chocolate Quinoa Cake {vegan, gluten-free}

🧂 Ingredients

• 4 cups Ancient Harvest Organic Quinoa

  cooked
• ⅔ cup Blue Diamond Almond Breeze Almondmilk
• ½ cup flax meal
• ½ cup water
• 1 cup applesauce
• 1 ½ cup cocoa powder
• 2 cups sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• Extra cocoa powder

  optional for decorating
• 16 oz Miyoko’s Kitchen Organic Vegan Cream Cheese

  softened
• 1 cup coconut oil

  room temperature
• 4 cups confectioner’s sugar

Instructions

• 1 Preheat oven to 350 degrees Fahrenheit.
• 2 In a food processor or blender, blend the cooked quinoa, almond milk, flax meal,
  water, and applesauce. Set aside.
• 3 In a large bowl, combine the cocoa powder, sugar, baking powder, baking soda,
  and salt. Pour in the quinoa mixture and stir until well combined.
• 4 Line two 7” round cake pans with parchment paper.
• 5 Pour half of the chocolate quinoa cake batter into each cake pan.
• 6 Bake for 50-60 minutes, until a toothpick inserted comes out clean.
• 7 Set the cakes on a cooling rack and allow to cool completely before frosting.
• 8 In a stand mixer, whisk together the vegan cream cheese and coconut oil.
• 9 Slowly add in the confectioner’s sugar, one cup at a time, and continue whisking
  until a thick frosting is formed.
• 10 When cake layers are completely cooled, place one layer onto a serving dish.
• 11 Spread a thick layer of frosting across the top. Place the second layer of cake
  on top of the first.
• 12 Frost the outside of the cake, until completely covered.
• 13 If desired, sprinkle with cocoa powder for decoration.

Nutrition Info