Calling all cake lovers, do we have a recipe for you! This rich, decadent, high-protein chocolate cake has a secret ingredient that makes it simply irresistible, quinoa! If quinoa isn’t so much your thing, we promise you, this recipe will change your mind! It is flourless but still has that delicious ‘cake-y’ texture that we all love. You need to taste it to believe it.
Preheat oven to 175 degrees celsius and grease a 6-inch cake tin (we doubled the recipe to make a two-tier cake use two tins if you are doubling) To a food processor, add the almond milk, eggs and vanilla essence. Blend until combined. To egg mixture, add the coconut oil and quinoa and process until smooth. In a large mixing bowl, combine the coconut sugar, cocoa powder, baking powder, baking soda and fine sea salt. Combine with the quinoa mixture in food processor and blend until smooth. Add mixture to cake tin and bake for 60 minutes. Allow to cool completely. For the icing, add all ingredients to large bowl and mix with electric mixer until smooth.