Decadent quinoa chocolate cake is a flourless, gluten-free grain-free dessert that's fancy enough for celebrations, yet tasty enough for an everyday treat.
- 2 cups cooked quinoa
- 1/2 cup melted butter
- 4 eggs
- 1/3 cup milk (I used hemp)
- 2 tsp vanilla
- 1 cup coconut sugar
- 1 cup cocoa powder
- 1 tsp cinnamon
- 1 tsp instant espresso powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup chocolate chips
- 1/2 cup butter, softened
- 1 1/2 tsp vanilla extract
- 2 1/4 cups confectioners/powdered sugar
- 2 tbsp milk
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Preheat oven to 350 degrees F (175 degrees C). Grease two round 8 inch cake pans
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Blend quinoa, butter, eggs, milk, and vanilla extract together in a blender until smooth.
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Combine sugar, cocoa powder, cinnamon, espresso powder, baking powder and baking soda together in a large bowl. Stir quinoa mixture into sugar mixture until batter is well combined. Fold chocolate chips into batter; pour into the prepared pan.
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Bake in the preheated oven 22 minutes and/or until a toothpick inserted in the center of the cake comes out clean. Cool before removing. Cake must be completely cooled before frosting.
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Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually add and beat in confectioners sugar until fully incorporated. Beat in vanilla extract.
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Add milk and beat for an additional 3-4 minutes, scraping bowl as needed.