Categories: Dessert

Ingredients

• Icing:
• 1 1/2 cup full fat coconut milk
• 1/2 cup agave nectar
• 5 tsp arrowroot powder
• 1 tbsp water
• 1 cup melted coconut oil
• 1 tsp pure vanilla extract
• 1/2 cup raspberries [if frozen, make sure to defrost]
• Cake:
• 2/3 cup red quinoa, uncooked
• 1 2/3 cup water
• 1/2 cup Almond Breeze Almond Milk – Original Unsweetened – or you can use another milk of your choice
• 4 flax eggs – 4 tbsp freshly ground flax mixed with 8 tbsp water
• 1 tsp pure vanilla extract
• 3/4 cup melted coconut oil
• 1 1/2 cup sucanat sugar
• 1 cup cacao powder or cocoa powder
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp Himalayan rock salt
• Garnish:
• 2 cups frozen raspberries, defrosted and mashed with a fork

Directions

1. Instead of sucanat sugar, regular brown sugar will do the trick

2. Directions

3. In a medium size saucepan, combine coconut milk and agave. Cook on medium heat, whisking every-so-often until it comes to a boil.

4. Meanwhile, in a small bowl, mix arrowroot powder and water. Add to saucepan.

5. Continue to whisk icing until it thickens [about 1 minute]. Remove from heat and slowly add in coconut oil, whisking to combine.

6. Place vanilla, icing mixture and raspberries in blender. Blend until smooth.

7. ace icing in a glass container, leave on counter until cool, then place in fridge. Allow to cool in the fridge for 1.5-2hrs. Consistency should be that of icing. Once ready to ice the cake, whip up the icing with a hand blender.

8. Now, to make the cake!

9. In a medium saucepan, combine quinoa and water. Cover, bring to a boil, then reduce to simmer for 10 minutes.

10. Remove from heat [keep covered!] and allow to sit for 10 minutes. Once complete, fluff with fork and set aside.

11. Meanwhile, preheat oven to 350F

12. Lightly grease two 9 inch round pans. Line the bottoms with parchment paper [believe me, it’s worth the effort. Just DO it!]. Set aside.

13. Combine milk, flax eggs, and vanilla in blender. Blend until smooth.

14. Add 2 1/4 cup of the cooked quinoa, and the coconut oil. Blend until smooth [may be challenging to do, just blend it as best you can]

15. In a large bowl, whisk together sucanat, cacao powder, baking powder, baking soda, and salt. Add the contents of the blender to the bowl and mix well with a hand mixer.

16. Divide the batter evenly between the two pans and bake on the middle rack of your oven for 40-50 minutes [my cake was perfectly cooked at 48 minutes]. You can test to determine if the cake is done by inserting a toothpick in the middle.

17. Allow cakes to cool for a couple of hours before removing from the pans and topping with icing.

18. Serve with raspberry sauce drizzled over top.

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