Ingredients

• 2/3 cup white quinoa Ingredients
• 1 1/3 cups water Ingredients
• 1/3 cup almond milk Ingredients
• 4 large eggs Ingredients
• 1 tsp vanilla extract Ingredients
• ¾ cup coconut oil, melted and cooled or olive oil Ingredients
• ¾ cup pure maple syrup Ingredients
• ½ cup coconut or sucanat sugar Ingredients
• 1 cup cacao powder Ingredients
• 1 ½ tsp baking powder Ingredients
• ½ tsp baking soda Ingredients
• ½ tsp sea salt Ingredients

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease the bottom and sides of a 9” springform pan or a 9” square pan.
2. Bring the water to a boil. When the water has boiled add the quinoa, cover, reduce to a simmer and cook for 15-20 minutes. Fluff with a fork and allow the quinoa to cool. (Alternately make up a batch of quinoa according to the directions on the quinoa package ahead of time and then use 2 cups of cooked quinoa from the batch for the cake).
3. Combine the milk, eggs and vanilla in a food processor. Add 2 cups of cooked quinoa, the maple syrup and the cooled melted coconut oil and continue to blend until smooth.
4. Combine together in a medium bowl the coconut sugar, cacao powder, baking powder, baking soda and salt and mix well. Add this mixture to the food processor and mix just until blended. Do not over mix.
5. Pour the batter into the pan. Place on the middle rack in the oven. Bake for 45 to 50 minutes or until a cake tester or a knife inserted in the middle comes out clean.
6. Cool completely before serving. When cool sprinkle some unsweetened coconut flakes on top. Delicious served plain or with your favourite organic fruit such as raspberries, strawberries, blueberries or some thawed organic berry mix.
7. Will keep in the fridge for up to one week or can be frozen and enjoyed at any time.