Chocolate Quinoa Cake!!

Alright alright, I know that word is like a curse word when you are trying to get in shape.. and stay in a shape that is not round.. HOWEVER! A treat every now and then won’t kill you.. so, I present to you, PROTEIN CAKE! (yeah, I call it that so I can pretend that it is actually healthy.. hahaha! Whatever works, right!)

So without further ado… Here is the cake that will revolutionize your party throwing!! And I promise you, this will trick even the pickiest of eaters – my husband, brother and step-dad are very “anti-healthy” and they all devoured this cake.

~ CAKE INGREDIENTS ~

2 cups cooked quinoa

1/3 cup unsweetened almond or coconut milk (or regular milk, if that’s your thing!)

4 eggs

1/2 cup melted butter

1/4 cup melted coconut oil

1 cup sugar

1 cup cocoa powder

1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

~ Whipped Chocolate Coconut Cream Frosting ~

1 (13.5 ounce) can of full fat coconut milk, refrigerated overnight

1 bag of chocolate chips

INSTRUCTIONS

1. preheat your oven to a toasty 350F

2. combine the eggs, milk (whichever you choose) and vanilla in a blender or food processor.

3. add the cooked and COOLED quinoa along with the butter, and coconut oil. blend them together until smooth (or you will end up with little crunchy bits in your cake)

4. sift the dry stuff in a bowl.. if you sift, if not, just put it in a bowl and mix it with a fork – not everyone was born to be Julia Childs šŸ˜‰

5. add the wet stuff (in the blender/processor) to the dry stuff and mix it together really good

6. prepare your two round pans (or square, if you are feeling saucy!) with your preferred method (parchment, oil, pam, etc) and divide the batter between them

7. for the frosting, take your coconut out of the fridge (remember how we refrigerated it earlier?) and melt your chocolate in a pan. then open the can slowly (as to not mix it all together again, cuz you want it nice and separated) and scoop out the solid part with a spoon and place it in the pot with the melted gooey delicious chocolate. once melted, move it to a bowl so you can whip it later

8. let the icing cool on the counter then cover and throw it in the fridge for a few hours to thicken up a bit. if you can remember to, make it the night before you make the cake so that it is nice and cooled before you whip it. then whip it up until it is a nice fluffy consistency

9. the cakes are very fragile and will implode if you move them around too much, so be careful when you are icing it, or you will end up with more of a pile of cake, than an actual cake

10. toss the whole she-bang into the fridge until you are ready to eat it… then dig in and say “mmmmmmmm”

1960886_10154999634250599_1739661830868808166_oThis was my bday cake this year…. so good!!!!

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