Velvety Chocolate Red Quinoa Layer Cake
Makes 2 round 8” cakes
Ingredients
- 2 cups organic red quinoa, cooked (you may use white quinoa or any other variety as well)
- 1/3 cup non-dairy milk or creamer
- 4 organic eggs
- 1 ½ cup organic coconut sugar
- ¾ cup melted coconut oil
- 1 T organic vanilla powder/scraped vanilla bean or 2t organic vanilla extract
- 1 ½ t aluminum free baking powder
- ½ t baking soda
- 1 cup organic raw cacao powder or organic cocoa powder
- Optional 1/8 t salt *provides a slight contrast to depth of chocolate flavor and the rich texture of the cake but is not necessary.
Directions
Preheat the oven to 350 degrees F. Lightly grease the 8-inch round cake pans and line the bottoms with parchment paper. *spring form pans work well
Melt coconut oil in pan over low heat or in a warm oven until it begins to liquefy. Remove from heat and stir until the whole mass is melted. Let cool a bit before adding to batter mixture.
Combine the eggs, non-dairy milk/creamer in a blender or food processor. Process until just combined.
Add the cooked quinoa and melted coconut oil. Blend well until smooth.
Whisk together the sugar, cocoa, baking powder, baking soda and salt in a large bowl until well combined.
Add the contents from the blender and stir until a homogenous mixture is formed.
Evenly distribute batter into the two cake pans and place on middle rack of oven for 25-30 minutes or until a knife or toothpick inserted in the center comes out clean.
Remove the cake from the oven and cool.
Once cool to touch invert the cakes onto racks to finish cooling before frosting.
