Ingredients:
2 cups cooked quinoa
1/3 cup high-quality almond milk
4 eggs
1/2 cup olive oil or coconut oil
1 teaspoon vanilla extract
3/4 cup coconut sugar
1/2 cup cocoa powder
1.5 teaspoons gluten-free and aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon Himalayan salt
For the cream (optional)
A can of coconut cream
2 packages of 70% chocolate
Method:
Put all ingredients in a blender or food processor. Mix until smooth. Pour equal amounts into 3 English cake pans and bake for 45-60 minutes at 180 degrees. You can also put in a muffin tin (then bake for less time).
Pour the cream into a saucepan and add the chocolate. Cook over low heat to melt the chocolate. Mix well. When everything is melted, remove from heat and chill in the refrigerator for at least 6 hours. Remove from the refrigerator and mix with a hand whisk for 30 seconds. Put the cream in a piping bag and decorate the cake.
Enjoy!
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